CN100999704A

CN100999704A - Spilit processing by distilling using tea and potato

Info

Publication number: CN100999704A
Application number: CN 200710066660
Authority: CN
Inventors: 胡宁华
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-01-10
Filing date: 2007-01-10
Publication date: 2007-07-18
Anticipated expiration: 2027-01-10
Also published as: CN100584936C

Abstract

The process of making tea-potato spirit includes the steps of mixing tea and sweet potato as main material, steaming, cooling, adding yeast, fermenting in pot and distilling. The process is simple, and the tea-potato spirit is transparent, safe and hygienic, and has tea scent and healthful trace elements.

Description

Spilit processing by distilling using tea and potato

Technical field

The present invention relates to a kind of tea potato and close the making method that makes white spirit.

Background technology

Traditional tea wine mainly be with tealeaves with alcohol directly prepare, auxiliary tone forms, its fragrance, tone often depend on the composition and the alcohol of wine.And early stage a kind of " spirit brewed by distilled tea " that is proposed by the applicant (CN1122711C), then be that employing is a raw material with tealeaves, through pulverizing, Jia Shui, heat steaming, loose cool, pile-fermentation, cooperate liquid distiller's yeast, distiller's yeast mixed together semi-solid ferment, all solid state distillation of brew to get wine and form again.It has kept the nutrition of the aromatic and tealeaves of original fragrance of tealeaves and wine.But the brew of the liquid distiller's yeast of this wine still is raw material with the rice.

And the potato class is that to substitute grain topmost a kind of, its distribute wide, be easy to plantation, and output height, starch content height, and contain than higher soluble saccharide are fit to ferment wine brewing very much.In Chinese patent, also disclose method (CN1020922C) with the sweet potato brewing white spirit.But the greatest problem that exists with the potato wine brewing is to be entrained with the sick potato that is difficult for sub-argument in the bright potato, contain harmful virus in the sick potato, in brew and still-process, the mould bad flavor of virus and pawl flavor very easily bring in the wine body, just generally " steaming method again " and " active carbon adsorption " of employing can not be eradicated fully at present.How solving the harm that the disease potato brings to vinosity, also is a difficult problem at present.

And tealeaves also has decomposition, neutralization and adsorption to objectionable impurities except containing a large amount of compositions such as tea-polyphenol, protein, flavones and carbohydrate to the human body beneficial.Therefore if tealeaves and sweet potato can be closed wine, with the organically combination of both advantages, not only can promote the quality of wine, and can make full use of tealeaves and sweet potato resource.But at present tealeaves and sweet potato being closed brew wine does not also have open.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of to substitute grain at above-mentioned prior art present situation with tea and potato, and safety and sanitation, good stability can promote the quality of potato class wine, are rich in the Spilit processing by distilling using tea and potato of tea aroma and tealeaves nutrition again.

The present invention solves the problems of the technologies described above the technical scheme that is adopted: at first tealeaves and sweet potato carried out pre-treatment, then tealeaves and sweet potato mixed and carry out heat and steam, and cool through loosing again after well-done, add song, go into cylinder and send out alcohol, distill then and get wine and form.Described tealeaves pre-treatment is tealeaves to be pulverized approximately can pass through 40 mesh sieves, adds water 120%-150%; Described sweet potato pre-treatment, sweet potato divide bright potato and dried potato, and bright potato must be cut into about 5mm sheet or dig into the slightly silk of about 5-8mm of potato; Dried potato will can pass through 64 mesh sieves by pulverizing approximately, and adds water 100%-120%; Described tea potato mixes and mixes with the potato material of 70%-30% with tealeaves 30%-70%; Described heat is steamed and is advisable with the well-done no hard-core of potato raw material; Described diffusing cool temperature is controlled between 20 ℃-35 ℃; The described koji fermentation that adds, bent with little Qu Peihe saccharifying enzyme of baiyao and active dry yeast; Conventional solid-state distillation mode is adopted in described distillation.

Compared with prior art, the invention has the advantages that: the wine water white transparency that technology is simple, make for grain with tea, potato, safety and sanitation, and contain the trace element of natural tea aroma and useful HUMAN HEALTH.

Description of drawings

Fig. 1 is a process flow sheet of the present invention.

Embodiment

Below in conjunction with accompanying drawing embodiment invention is described in further detail.

Concrete production technique of the present invention by: eight processes such as 1, raw material tealeaves pre-treatment 2, raw material sweet potato pre-treatment 3, sweet potato mix 4 with tealeaves, heat steams 5, it is cool 6 to loose, add distiller's yeast 7, go into cylinder fermentation 8, wine is got in distillation are formed.

1, raw material tealeaves pre-treatment

Raw material tealeaves (doing), no matter the dried gross tea base of teas kind, rank and various explained hereafter all can adopt, requirement is dry, tea is fragrant pure, rotten and other class impurity of free from extraneous odour.

1., pulverize to adopt unified pulverizing of mechanical crusher all can pass through 40 mesh sieves, the purpose of pulverizing is effective utilization of being convenient to raw material, also is convenient to add the water absorption.

2., add water tealeaves by after pulverizing, what directly add free from extraneous odour drinks clear water 120%-150%, requires to mix evenly, absorbs 1 hour-2 hours.

2, raw material sweet potato pre-treatment

The raw material sweet potato has the differentiation of bright potato and dried potato, and both can sneak into fermentation with tealeaves fully, but the pre-treatment of bright potato and dried potato has concrete grammar inequality:

(1) no matter, bright potato kind, the place of production and bodily form size all can adopt, but require to sort out as much as possible the sick potato in the bright potato, as black spot, mashed worry, the rotten disease of water and mildew and rot disease etc., can not sneak into use as raw material.

1., clean and to wash bright potato surface with tap water, require no mud.

2., section is cut into the potato chips of 5-8mm according to the bright potato bodily form or is dug potato silk into about 5-8mm.

(2) no matter, the dried potato chips of dried potato (silk) or potato powder, all can adopt, require dry water content less than 14%, do not have and go mouldy and peculiar smell.

1. pulverize and adopt the unified pulverizing of mechanical crusher, can pass through 60 orders-80 mesh sieve approximately, be potato dry powder.

2. add water and in the potato powder, directly add and drink clear water 100%-120%, require to mix evenly after adding water, absorb about 1 hour.The purpose that adds water is to guarantee that the potato powder has suitable moisture content, fully expands raw material.

3, mix

Tealeaves and sweet potato are respectively with the mixed of 30%-70% and 70%-30%, and bright potato was converted to dried potato with 3: 1, after both are mixed in proportion, require to mix evenly.

4, heat is steamed

Carrying out the purpose that heat steams after the tea potato is mixed in proportion is that different raw materials is cooked by heat, makes that raw material fully expands, gelatinization, helps the breeding of microorganism and saccharification, fermentation.

Heat is steamed and is adopted traditional rice steamer bucket, atmospheric steam.Concrete operations are identical with tradition steaming grain, see that gas is successively reinforced, cook no hard-core for suitable with the potato material.

5, diffusing cool

After raw material steams by heat, again grog is gone out to Liang Tang, it is clean water mud ground face, in time push the cold of loosing aside with spade, the cool purpose of loosing is control, the temperature of grasping fermenting raw materials, generally grasp according to the fermentation room temperature, between 20 ℃-30 ℃, the diffusing cool temperature of raw material must be controlled at 20 ℃-35 ℃ as the fermentation room temperature.

6, add song

Raw material looses and coolly in time to add distiller's yeast to optimal temperature, and distiller's yeast is to be main by the little bent powder of baiyao, saccharifying enzyme, active dry yeast.Concrete consumption is in always feed intake (based on dried potato, being dried potato if roll over 3: 1 with bright potato), and the little bent powder of baiyao adds 1.5%-3%, and active dry yeast is 0.8-1.2%, and saccharifying enzyme is the 120u-180u/ gram.Detailed directions: with 10-20 38 ℃ of-40 ℃ of warm water admixture activations 20 minutes-30 minutes doubly, evenly sprinkling in time stirs then, to get the cylinder fermentation ready.

7, go into the cylinder fermentation

Fermenting process should ferment with pithos indoor.Naturality sealing insulation of proving room requirement energy and naturality are aeration-cooling, and room temperature should be controlled between 20 ℃-30 ℃.Require sanitation and hygiene, pithos will clean through sterilization, and its volume should be greater than total more than 20% of charging capacity, in order to the gas communication of fermentation unstrained spirits.

Concrete operations: will put into pithos through adding the even raw material of mixing in bent back with requirement light, even, that loose, get final product with plastic film sealing cylinder mouth immediately, as fermenting room temperature between 20 ℃-30 ℃, generally ferment 15-20 days retortable.

8, distillation

Adopt traditional solid state distillation, the requirement of its concrete operations is identical with traditional solid state distillation method with condition.

Claims

1, a kind of Spilit processing by distilling using tea and potato is characterized in that: at first tealeaves and sweet potato carried out pre-treatment, then tealeaves and sweet potato mixed and carry out heat and steam, and cool through loosing again after well-done, add song, go into cylinder and send out alcohol, distill then and get wine and form; Described tealeaves pre-treatment is after tealeaves is pulverized, to add water 120%-150%; Described sweet potato pre-treatment is with bright potato section or digs silk, or adds water 100%-120% after the pulverizing of dried potato; It is that tealeaves with 30%-70% mixes with the potato material of 70%-30% that described tea potato mixes.

2, Spilit processing by distilling using tea and potato as claimed in claim 1 is characterized in that: it is good that described heat is steamed with the well-done no hard-core of potato raw material.

3, Spilit processing by distilling using tea and potato as claimed in claim 1 is characterized in that: the diffusing cool temperature of described raw material is controlled between 20 ℃-35 ℃.

4, Spilit processing by distilling using tea and potato as claimed in claim 1 is characterized in that: the described koji fermentation that adds, and bent with little Qu Peihe saccharifying enzyme of baiyao and active dry yeast.