CN100363478C - Nutrient tea wine brewing process - Google Patents
Nutrient tea wine brewing process Download PDFInfo
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- CN100363478C CN100363478C CNB2006100418605A CN200610041860A CN100363478C CN 100363478 C CN100363478 C CN 100363478C CN B2006100418605 A CNB2006100418605 A CN B2006100418605A CN 200610041860 A CN200610041860 A CN 200610041860A CN 100363478 C CN100363478 C CN 100363478C
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Abstract
The present invention relates to a brewing technique of nutrient tea wine, which is characterized in that cane sugar is added to reach the sugar content of 18% to 20% in the mixture of grape juice and water with the volume ratio of 1:18-20; 0.3% of yeast wine is added for ferment until the alcohol content reaches 5 %, 2 % to 5 % of tea is added to continue ferment; zymotic fluid is filtered after the alcohol content reaches 10 %; tea-leaves are distilled, and obtained distilment is mixed with filtrate; finished goods of nutrient tea wine are obtained after magnetization processing, high temperature instantaneous sterilization and ageing for 12 months. The present invention has the advantages of simple preparation technique, easy mastery and operation, low cost, easy implement of standardization control and homogeneous quality of the products. The prepared nutrient tea wine is obtained by direct fermentation and has the advantages of pure taste, rich nutrition, complete health care function, unique flavor and longtime aftertaste, and the taste is suitable for popularization. The tea wine produced by the present invention has faint scent of tea when people smell the tea wine, and the fresh and cool feeling of the combination of tea fragrance and wine fragrance can be revealed when the tea wine is tasted.
Description
Technical field
The invention belongs to the fermentation and brewing technology field, be specifically related to the improvement of nutrient tea wine making method.
Background technology
Because China's spirits culture is with a long history, formed the tradition of many spirits culture, a large amount of alcoholic beverage of annual now consumption.And traditional alcoholic beverage ethanol content height not only, and human body do not had more health-care effect, so research and development have the low alcoholic beverage of more health-care effects and become focus, various informative thus, the different health promoting wine of preparation also just arises at the historic moment.
China's tea resources is abundant, and the tea place total area ranks first in the world.Many owing to containing in the tealeaves to human body beneficial's composition, have certain nourishing function, thereby make tealeaves become very popular natural drink, and formed time-honored tea-drinking culture.Beneficiating ingredient contained in the tealeaves has: catechin, account for about 80% of tea-polyphenol class material, the content in tender leaf generally accounts for the 12-24% of dry weight, accounts for flavones and the flavonoid glycoside of dry weight 3-4% in addition, the anthocyanidin of 0.5-1% and leucoanthocyanidin, the phenolic acid of 1-2% and depside etc.; Also have mineral elements such as purine bases (as trimethyl-xanthine, Theobromine) and various vitamins, vitamin H, amino acid, aromatoising substance and phosphorus, potassium, calcium, selenium.
The grape wine of Sucus Vitis viniferae fermentative preparation, HUMAN HEALTH there is very useful effect, contain many components with health role, wherein contained trans-resveratrol to cardiovascular be very useful, and its acidity and human body hydrochloric acid in gastric juice are approaching, help digestion, so grape wine also is very popular alcoholic beverage.
Chinese patent (application number 02147706.x) discloses a kind of prescription and production method of nutrient tea wine, corn was soaked in water 12-48 hour, after being cooled to normal temperature in boiling 1-5 hour, the distiller's yeast that adds 0.1-2% is done the case cultivation, and the tealeaves that adds corn gross weight 1-10% is put into fermentation vat fermentation 2-8 days, the corn that ferments is heated up in a steamer wine, the 60-80% of vinasse gross weight 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 work in-process wine is blent.The production method of this nutrient tea wine is to distill behind solid fermentation, main nutrient composition in the tealeaves is difficult to enter in the wine except that volatile material, have only small-molecule substance seldom to enter in the work in-process wine with still-process, also have some compositions be by after add honey and bring into, it is comparatively complicated to add ageing time weak point, production process again, be difficult to use state-of-the-art facility to produce, production efficiency is low.The characteristics of this nutrient tea wine production technique aspect make the alcoholic strength of its product higher, are difficult to obtain the nutritive ingredient of tealeaves, and the honey of blending also is difficult to organically merge with alcohol on local flavor.
Chinese patent (application number 96117619.9) discloses a kind of low tea wine, at first the grain wine that obtains to contain tea component is soaked in the tealeaves fragmentation with grain wine, again tea grounds is soaked the back distillation with boiling water, the distillate that will contain theine at last mixes in the grain wine that contains tea component in proportion, promptly makes the number of degrees and be 8 °-54 ° tea wine.The production method of this minuent tea wine is not had a technology characteristics of fermented wine, does not have ageing, belongs to simple mixed preparing, and this just makes the tea in the low tea wine of producing fragrant inharmonious with aroma, cross talk effects mutually, and mouthfeel is not good.
More than two kinds of tea wine all have product nutrition and local flavor defect of insufficient.
Summary of the invention
Purpose of the present invention just provides that a kind of wine degree is low, mouthfeel good, nutritive ingredient is abundant, the health-care effect making method of nutrient tea wine completely, make this technology have simple, easy to operate, cost is low, be convenient to execution standardization control and industrialization management, easily make the advantage of product quality homogeneous.
The concrete scheme of the nutrient tea wine making method that the present invention proposes is:
1: add sucrose to pol in the Sucus Vitis viniferae of 18-20 volume ratio and the mixed solution of water and reach 18-22%, stirring and dissolving; The distiller's yeast that adds mixed solution weight 0.3% again fermented 2-3 days, the tealeaves that adds fermented liquid weight 2-5% when the wine degree reaches 5% (V/V) continue to ferment reach 10% (V/V) to the wine degree after, with filtering fermentation liquor; Filtering tea grounds is distilled, and the distillate that obtains mixes with filtrate, the storage wine container of packing into, after magnetization is handled 100-120 days, high-temperature short-time sterilization, again ageing after 12 months can promptly obtain the nutrient tea wine finished product.
Among the present invention the consumption of Sucus Vitis viniferae more fewer all can, importantly should be based on the taste of outstanding tea, suitable consumption is 1: 19 (V/V).Distiller's yeast of the present invention is wine yeast (as the Angel wine yeast of Hubei Angel Yeast stock company production), and its fermentation condition (as temperature) is operated control routinely and can be finished.The kind of used tealeaves is not limit among the present invention, and consumption is decided according to polyphenol content, and the high consumption of content just lacks, and content is low more with regard to consumption.Magnetization is handled can adopt magnet or electromagnetic mode, and it is comparatively economical to adopt alnico magnets to be fixed in the container two ends, and magneticstrength is controlled in the 200-400 Gauss scope.High-temperature short-time sterilization can adopt the Ultra High Temperature Short Time device to sterilize 15 minutes under 85 ℃ of conditions.
As can be seen, the preparation technology of nutrient tea wine of the present invention is simple, grasp is operated easily, cost is low, be easy to carry out stdn control, the product quality homogeneous that obtains from technique scheme.Prepared nutrient tea wine is that direct fermentation obtains, mouthfeel is pure, nutritious, health-care effect fully, unique flavor, long times of aftertaste, taste more adapt to popular, the tea wine that uses the present invention to produce has the delicate fragrance of tealeaves when hearing, and can represent the salubrious sensation of tea perfume and aroma perfect adaptation during product.Through sampling Detection, alcoholic strength is 16% (V/V), total reducing sugar (with glucose meter) 3g/L with the nutrient tea wine of the present invention preparation, amino acid 3g/L also contains catechin (be commonly called as tea tannin, claim tea-polyphenol class material again), theine (claiming the trimethyl-xanthine in the tealeaves again), amino acid, class ester and flavones.Detection shows, the trimethyl-xanthine in the tealeaves, polyphenolic compound, and the Flavonoid substances that contains in the Sucus Vitis viniferae, and multi mineral prime elements such as total VITAMIN, amino acid, phosphorus, potassium, calcium all can be retained effectively by process means of the present invention.
Contained catechin (Catechins in the tealeaves, account for the 10-30% of dry weight) and caffeine (Caffeine, account for dry weight of tea leaves amount 2-4%) be most important two kinds of physiology compositions in the tealeaves, it wherein with the catechin again the main component (accounting for solvable composition 40-50%) in the millet paste, it is a kind of of polyatomic phenol (Polyphenol), has bitter taste, having the greatest impact to flavour in millet paste, catechin in the tea can be divided into three kinds of free type and (comprise Catechin, c; Epicatechin; EC and Epigallocatechin; EGC) with two kinds of (Epicatechingallate of gallic acid (gallicacid) esterification; ECG and Epigallocatechingallate EGCg), studies show that both at home and abroad catechin is natural oil antioxidant; can remove the structure that human body produces too much free radical and protection cytolemma; also have antibiotic and antiviral function, on the books in the medical book of Tang and Song Dynasty time, and be used as medicine with tealeaves already and treat inflammation.
It is abundanter to contain vitamin substances in the Sucus Vitis viniferae, as contains VITMAIN B1, and vitamin B6 and vitamins C also have inositol and choline, can promote liver and and its hetero-organization in the metabolism of fat.Particularly contained " trans-resveratrol " has the effect of reducing cholesterol and triglyceride level.The trans-resveratrol total content is 0.84-7.33mg/L (four of trans-resveratrol kinds of isomer " chromatogram " fourth phase in 2004 in the high effective liquid chromatography for measuring red wine) in the red wine, experimentation on animals shows that drinking Sucus Vitis viniferae can effectively reduce tumor weight, and red wine also has pretends usefulness (American South adds academic marketplace Chen Xuan) very much.
Magnetization is handled can improve water molecules association state, becomes molecular water, promotes fatization to give birth to fragrant reaction effectively, shortens traditional aging process greatly.Magnetic field has the wine of impelling body maturation and oxidation resistant effect; Through the beer of magnetic field treatment, diacetyl content reduces, taste coordination, soft, free from extraneous odour and Cooked Taste.(" magnetic field treatment is to the influence of beer quality " Zhong Weigang etc., the 9th phase of " physics " nineteen ninety-five).Magnetic treatment wine has into the fat effect, can promote the variation of many microcomponents, and increases the kind of microcomponent, and different wine should be chosen different magnetic field conditions, to promote the increase of main body fragrant microcomponent." Food sciences " 1994.7 such as () " from the time-effect relationship of the variation of NMR ' H research magnetic field " Chen Wenna to the wine effect.In containing zymic wine liquid, add magnetic bodies, with 600 Gausses' magnetic field sterilization, sterilizing rate is up to 99.8% " Fujian light textile " the 2nd phase of calendar year 2001.Tealeaves has antitumous effect (journey book equalization " institute of Chinese Academy of Medical Sciences newspaper " 1989,11 (4): 259).
Tea wine can obviously improve somatocyte immunity humoral immune function (" tea wine is to mice-transplanted tumor restraining effect and Experimental Study of Mechanism thereof " " Chinese experimental zoology magazine " the 6th the 1st phase in 1996).
Therefore, compare with product with prior art, the present invention utilizes Sucus Vitis viniferae and tealeaves co-fermentation to brewage preparation, is rich in the multiple composition to the human body beneficial, low, the unique flavor of wine degree.The product that utilizes the present invention to produce has and produces refreshing effect to the mind, goes fatigue, aid digestion, the nourishing function of promoting longevity, and can save wine brewing grain, meets current wine industry development trend.
Embodiment
1, in the pure water of 480Kg, adds the Sucus Vitis viniferae of 25Kg, add sucrose stirring and dissolving to pol again and reach 20%;
2, add the Angel wine yeast of 1.57Kg in above-mentioned mixed solution, ferment 3 days, alcoholic strength is that the tealeaves (Shan green grass or young crops) that added 15Kg at 5% o'clock continues fermentation, to 20 days alcoholic strengths be 10% o'clock, adopt filter cloth to filter, the melt cinder separation;
3, the tea grounds after will filtering distills, and the distillate that obtains mixes with filtrate, in the storage wine container (as wine vat or stainless steel storage tank) of packing into;
4, permanent magnetic patch is placed storage wine container two ends up and down, magnetization was handled 120 days, and magneticstrength is 300 Gausses;
5, after the employing Ultra High Temperature Short Time device sterilising treatment, ageing 12 months promptly obtains the nutrient tea wine finished product.
Claims (3)
1. the making method of a nutrient tea wine, it is characterized in that, 1: add sucrose in the Sucus Vitis viniferae of 18-20 volume ratio and the mixed solution of water, stirring and dissolving to pol reaches 18-22%: the wine yeast that adds mixed solution weight 0.3% again, ferment and reach the tealeaves of 5% o'clock adding fermented liquid weight 2-5% to the wine degree, continue to ferment reach 10% to the wine degree after, with filtering fermentation liquor; Filtering tea grounds is distilled, and the distillate that obtains mixes with filtrate, the storage wine container of packing into, after magnetization is handled 100-120 days, high-temperature short-time sterilization, again ageing after 12 months can promptly obtain the nutrient tea wine finished product.
2. technology according to claim 1 is characterized in that, the volume ratio of described Sucus Vitis viniferae and water is 1: 19.
3. technology according to claim 1 is characterized in that, the magneticstrength that described magnetization is handled is in 200-400 Gauss scope.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100418605A CN100363478C (en) | 2006-03-02 | 2006-03-02 | Nutrient tea wine brewing process |
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| CNB2006100418605A CN100363478C (en) | 2006-03-02 | 2006-03-02 | Nutrient tea wine brewing process |
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| CN1850960A CN1850960A (en) | 2006-10-25 |
| CN100363478C true CN100363478C (en) | 2008-01-23 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102899215A (en) * | 2012-11-17 | 2013-01-30 | 镇江市丹徒区上党墅农茶叶专业合作社 | Method for brewing grape and tea wine |
| CN103266037B (en) * | 2013-06-06 | 2014-10-29 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN104312813A (en) * | 2014-11-10 | 2015-01-28 | 吴秀杰 | Blood-enriching health black-bone chicken tea wine and brewing method thereof |
| CN105950331A (en) * | 2016-06-14 | 2016-09-21 | 江苏茗苑茶叶科技开发有限公司 | Tea leaf red wine and preparation technology and application thereof |
| CN106047557A (en) * | 2016-07-04 | 2016-10-26 | 华坪县源艺农业开发有限责任公司 | Method for producing and processing mango wine |
| CN107475028A (en) * | 2017-10-10 | 2017-12-15 | 贺东林 | A kind of brewing method of alkalescent tea wine |
| CN108641871A (en) * | 2018-06-07 | 2018-10-12 | 张承云 | The preparation process of anti-oxidant papaw wine |
| CN114191446B (en) * | 2022-01-24 | 2023-12-29 | 宁夏医科大学 | Anti-fatigue medicinal liquor containing resveratrol and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| CN1225544C (en) * | 2003-12-17 | 2005-11-02 | 潘广万 | Healthcare red wine and its preparation method |
| CN1740309A (en) * | 2005-09-08 | 2006-03-01 | 浙江工商大学 | Brewing process of oolong tea wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| CN1225544C (en) * | 2003-12-17 | 2005-11-02 | 潘广万 | Healthcare red wine and its preparation method |
| CN1740309A (en) * | 2005-09-08 | 2006-03-01 | 浙江工商大学 | Brewing process of oolong tea wine |
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| CN1850960A (en) | 2006-10-25 |
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Granted publication date: 20080123 Termination date: 20120302 |