CN101709252A - Preparation method of tea plant flower wine - Google Patents
Preparation method of tea plant flower wine Download PDFInfo
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- CN101709252A CN101709252A CN200910213765A CN200910213765A CN101709252A CN 101709252 A CN101709252 A CN 101709252A CN 200910213765 A CN200910213765 A CN 200910213765A CN 200910213765 A CN200910213765 A CN 200910213765A CN 101709252 A CN101709252 A CN 101709252A
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Abstract
The invention discloses a preparation method of tea plant flower wine, which comprises the steps of preparing dried tea plant flower, preparing a culture medium of puer tea, fermenting, demanganizing and sterilizing. The method comprises the step of putting the puer tea into the culture medium to promote the rapid propagation of yeast cells. The method adopts the steps of firstly preparing the culture medium of the puer tea to rapidly propagate the yeast cells, and then adding the tea plant flower, thereby being capable of effectively preventing honey in the tea plant flower from restraining the yeast cells. The tea plant flower wine is directly fermented with liquid rather than distilling and mixing with white spirit, wherein alcohol content is 12%-16%. In the perpetration method of the tea plant flower wine, the puer tea and the tea plant flower are dipped at normal temperature, so that the tea plant flower wine has no problem of being muddy after cooling at low temperature. After be processed with strong acid resin, the manganese content of the tea plant flower wine reaches the qualified standard.
Description
Technical field
The invention belongs to the health promoting wine field, relate in particular to tea tree technique for making wine field, be specifically related to a kind of preparation method of tea plant flower wine.
Background technology
The tea tree flowering time is because of tea tree breed and plant regional different, generally open successively annual 9～December.The south China tea district tea tree florescence is then longer, can extend to 2～March of next year, and indivedual areas even annual visible camellia are open.Owing to many-sided reasons such as camellia flowering time, external environment influence and pollen viabilities, the setting percentage of tea tree is generally all very low, has the characteristics of " florescence is grown, blooms many, solid few ".This shows that the camellia resource is very abundant.
But for a long time, people just pluck the fresh and tender bud-leaf tea making of tea tree, and for flower, the overwhelming majority is let alone to run its course, the flower shedding is then removed by spray plant growth regulator in the tea place that has, and reaching the tea place aim of high yield, but has also caused the huge waste of camellia resource simultaneously.
The vegetative period of tea tree is than the length of spending of other plant, and absorbs and accumulated a large amount of nutritive substances.Studies show that, contain multiple beneficial composition and active substances such as rich in protein, tea polysaccharide, amino acid, VITAMIN in the tea tree, human body is had effects such as detoxifcation, lipopenicillinase, hypoglycemic, anticancer, nourishing, beauty treatment.And through practical proof, the anti-oxidant function of tea tree can match in excellence or beauty with internationally recognized oxidation resistant plant Rosmarinus officinalis.
But tea tree is a kind ofly to possess utility value and need not again that special plantation is cultivated, abundant and reproducible natural resource, and its comprehensive development and utilization will help the tea grower and increase income and the expanding economy of tea district.
Therefore,, extract its effective constituent and be applied to produce, not only have bigger social benefit, and can greatly increase economic efficiency if make full use of the camellia resource; On the other hand, the harvesting tea tree helps tea tree and nourishes and grows, and is that the tealeaves high yield of next round is created good condition, and can avoid Tea Production seasonal strong, causes the idle problem of a large amount of manpower and materials autumn and winter.
Along with the enhancing of people's consumption consciousness, also more and more higher to the requirement of wine.Since calendar year 2001, the total sales volume of China's liquor, beer constantly descends, and the total sales volume of health promoting wine and red wine constantly increases.Wherein total sales volume every year of health promoting wine, the national health promoting wine market sales revenue reached more than 40 hundred million yuan by 2004 with 30% speed increase.
The relevant report of utilizing tea tree preparation health promoting wine has been arranged at present, tea tree nutritive ingredient and functional ingredient have been transferred in the tea plant flower wine not only nutritive health-care, and unique flavor.
In the existing tea plant flower wine brewing process, all be that tea tree is joined in the white sugar aqueous solution, add yeast fermentation again.Because nectar content is very high in the tea tree, nectar can play inhibition to yeast and rent, thus the influence fermentation, the wine number of degrees of production are generally below 5 degree, and therefore necessary concocted white spirit also just causes the flavour of wine relatively poor.Manganese content is higher in the tea tree in addition, does not remove violent the processing and all have in the prior art.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, the direct fermentation of a kind of employing liquid is provided, need not distillation and concocted white spirit, wine Du Keda 12%～16%, " cream down " phenomenon can not appear when low temperature, and the preparation method of manganese content tea plant flower wine up to standard.
Above-mentioned purpose of the present invention is achieved by following scheme:
A kind of preparation method of tea plant flower wine, this method comprises the steps:
(1) preparing earlier tea tree respectively does and the Leaf of Assam Tea substratum;
(2) fermentation;
(3) demanganization, sterilization.
The dried preparation of above-mentioned tea tree is adopted among the existing tea plant flower wine preparation technology, and the dried preparation method of tea tree can realize the present invention.
The preparation that above-mentioned tea tree is dried, specifically can adopt following operation: with the fresh tea tree flower plucked after accents that wither, the processing that completes, dry earlier to water content be 6%～7%, placed then 2～3 months, dry again to water content be 4%～5%, then prepare the tea tree dry sample.
In the dried preparation process of above-mentioned tea tree, withering between timing is 10～20 hours, and fixation time is 5～10 minutes, and the temperature that completes is 160 ℃～180 ℃.
In the dried preparation process of above-mentioned tea tree, the fresh tea tree flower that will be in harmonious proportion through withering completes handles spreads in 80 ℃～120 ℃ tea leaves curing machine dries, and dries by the fire to water ratio 6%～7%.
In the dried preparation process of above-mentioned tea tree, placed 2～3 months, treat that tea tree is oxidized to tawny and dries processing again, its objective is that the wine and women-sensual pursuits that makes tea plant flower wine reaches no longer variable color after the reddish-brown, if tea tree wine brewing with white, wine and women-sensual pursuits is orange-yellow during beginning, because the oxygenizement of tea-polyphenol in the tea tree, wine and women-sensual pursuits deepens look when displaying.
The preparation of above-mentioned Leaf of Assam Tea substratum is white sugar to be dissolved in to be made into the white sugar aqueous solution in the pure water earlier, and then adds Leaf of Assam Tea (ripe tea) in the white sugar aqueous solution, and then preparation obtains the Leaf of Assam Tea substratum; Leaf of Assam Tea of the present invention adopts ripe tea, is because ripe tea produces a large amount of useful fungies in the back by fermentation, can help yeast fermentation, does not have this effect and give birth to tea.
In the preparation process of above-mentioned Leaf of Assam Tea substratum, the content of white sugar is 18%～22% (mass percent) in the white sugar aqueous solution.
In the preparation process of above-mentioned Leaf of Assam Tea substratum, the add-on of Leaf of Assam Tea is 0.5%～1.5% of a whole Leaf of Assam Tea substratum quality.
Above-mentioned fermentation is yeast to be added in the Leaf of Assam Tea substratum to ferment earlier, then white sugar is joined fermentation again in the fermented liquid, because the too high meeting of the concentration of liquid glucose produces restraining effect to yeast, so, add white sugar in batches in order to improve the alcohol growing amount of fermented liquid; At last dried the joining of tea tree carried out the lixiviate fermentation simultaneously in the fermented liquid.
In the above-mentioned fermenting process, yeast carries out activation treatment before use earlier, and its concrete steps are: food-processing is added in the white sugar aqueous solution with yeast, stir, realize the zymic activation; Described food-processing can be commonly used for any one with yeast, as Angel board active dry yeast; The described white sugar aqueous solution is meant the warm water (38 ℃～40 ℃) that contains white sugar 1～3% (mass percent); The weight ratio of the described yeast and the white sugar aqueous solution is 1: 20～1: 30; Soak time is 30 minutes～40 minutes.
In the above-mentioned fermenting process, the yeast that activation is good joins in the Leaf of Assam Tea substratum, and the weight ratio of yeast and Leaf of Assam Tea substratum is 1: 2000～1: 3000, after fully mixing thoroughly, leaves standstill, semi-enclosed 22 ℃～24 ℃ condition bottom fermentations 2～4 days.
In the above-mentioned fermenting process, fermentation was collected fermented liquid after 2 days in the activation yeast adding Leaf of Assam Tea substratum well, again an amount of white sugar is added in the fermented liquid, white sugar is to adopt the form of the white sugar aqueous solution to add, and the consumption of white sugar is to account for 7% of whole fermented liquid weight in the white sugar aqueous solution, and the white sugar aqueous solution fully shakes up after joining in the fermented liquid, leave standstill, semi-enclosed 23 ℃ of condition bottom fermentations 3～4 days, 23 ℃ of condition bottom fermentations of totally enclosed 5～6 days, collect fermented liquid again;
In the above-mentioned fermenting process, in the dried fermented liquid that joins through white sugar fermentation back collection of tea tree, with gauze dress tea tree, in add a little weights, sink to fermented liquid entirely so that tea tree is used up, lixiviate is 7～8 days under 23 ℃ of conditions of totally enclosed, take out camellia, totally-enclosed at normal temperatures, leave standstill, ageing 1～4 month, the dried add-on of tea tree is 4% of a fermented liquid gross weight.
Above-mentioned removing is to adopt highly acidic resin that the tea plant flower wine after fermenting is removed violent the processing suddenly.
Above-mentioned removing in the violent process, the everfermentation of learning from else's experience is handled the clarifying naturally tea plant flower wine supernatant liquor after the also ageing, filter the back and remove violent the processing with highly acidic resin, ratio in tea plant flower wine and highly acidic resin 10: 1 (volume ratio) is crossed post, then can reach and remove violent effect, and very little to the influence of tea plant flower wine flavour.
Above-mentioned removing in the violent process, described highly acidic resin can adopt any acidic resins commonly used can realize the present invention.
Above-mentioned sterilization is that the tea plant flower wine after removing is suddenly used pure water rectification precision to 12% (V/V) earlier, uses uv disinfection then, suppresses yeast activity, then can prepare tea plant flower wine required for the present invention, and the dress product are packed and got final product.
Its wine and women-sensual pursuits of method for preparing gained tea plant flower wine: look reddish brown is, distinct, coordinate, and transparent clarification, gloss be bright, do not have precipitation, no seston; Its fragrance: the fragrance of a flower, the soft coordination of aroma, dense fragrance is lasting; Its flavour: distinguish the flavor of pure, sour, puckery, sweet, sweet, harmony, more mellow refreshing suitable, lingering fragrance is arranged, free from extraneous odour has refreshing, fragrance, acid, sweet, puckery, the individual style of harmony.
Compared with prior art, the present invention has following beneficial effect:
1. the present invention adds Leaf of Assam Tea when the preparation substratum, can promote yeast cell to breed rapidly, helps the effect of later stage fermentation;
2. owing to contain higher honey, the metal ion Cu in the honey in the tea tree
2+, Pb
2Content is higher, surpasses 5.0 * 10
-6～1.0 * 10
-5Yeast is produced restraining effect, therefore can not too early add tea tree, the present invention just adopts and prepares the Leaf of Assam Tea substratum earlier, breed yeast cell rapidly after, add tea tree again, thereby play good ferment effect;
3. tea plant flower wine of the present invention adopts liquid direct fermentation, need not distillation and concocted white spirit, and the wine degree reaches 12%～16% (V/V);
4. existing brewageing in the making method of tea plant flower wine, tea tree is all through the superheated water lixiviate, when temperature during near 100 ℃, polyphenolic compound and trimethyl-xanthine are unbound state separately and exist, but with decrease of temperature, they form complex compound by effects such as the hydrogen bond associations between hydroxyl and ketone group, and the soup look of tea plant flower wine is muddy by clear commentaries on classics, show colloid property, just so-called " cream down " phenomenon; And among the tea plant flower wine preparation method of the present invention, Leaf of Assam Tea and tea tree all are lixiviates at normal temperatures, and described Leaf of Assam Tea and the tea tree content in tea plant flower wine is not higher than 8%, so tea plant flower wine the cream down problem can not occur when low temperature;
5. in drinks detects, the project that detects manganese is arranged, and manganese content is very high in the camellia, if demanganization not, detected manganese content exceeds about 10 times than standard value, and after tea plant flower wine highly acidic resin of the present invention was handled, manganese content reached criterion of acceptability.
Embodiment
Below in conjunction with specific embodiment the present invention is done description further, but specific embodiment is not done any qualification to the present invention.
The preparation of embodiment 1 tea plant flower wine
The preparation process of present embodiment tea plant flower wine comprises the steps:
(1) the dried preparation of tea tree
A. pick flowers: pluck tea tree fresh tea tree flower is spread on the accent groove that withers; Wither and transferred 10～20 hours;
B. complete: the tea tree behind the accent that will wither is put into roller fixation machine and completed 5～10 minutes; 160 ℃～180 ℃ of the temperature that completes;
C. the tea tree after will completing spreads in 80 ℃～120 ℃ tea leaves curing machine and dries, and dries by the fire to water ratio 6%～7%, and it was placed 2～3 months, treats that tea tree is oxidized to tawny, dries to 4%～5% again, promptly makes the tea tree dry sample.
(2) preparation of Leaf of Assam Tea substratum,
Ratio in 20% (weight ratio) is dissolved in white sugar in the pure water, is made into the white sugar aqueous solution, adds 1% Leaf of Assam Tea (ripe tea) again in the white sugar aqueous solution, promptly is made into the Leaf of Assam Tea substratum.
(3) fermentation
A. elder generation adds Angel board active dry yeast in the warm water that contains white sugar 2% (38 ℃～40 ℃) in the ratio of 1: 20 (weight ratio), stirs, and active dry yeast is activated;
In the Leaf of Assam Tea substratum of (weight ratio) ratio that b.30 minute yeast added to 1: 2000, fully mix thoroughly, leave standstill, semi-enclosed 23 ℃ of condition bottom fermentations 2 days;
C.2 day the back is added in the fermented liquid with the white sugar dissolving cooling of less water with 7% component, fully shakes up, and leaves standstill, semi-enclosed 23 ℃ of condition bottom fermentations 3～4 days, again 23 ℃ of condition bottom fermentations of totally enclosed 5 days;
D. the dried tea tree that adds 4% (weight ratio) then to fermented liquid (with gauze dress tea tree, in add a little weights, sink to fermented liquid entirely so that tea tree is used up), lixiviate is 7～8 days under 23 ℃ of conditions of totally enclosed, takes out camellia, and is totally-enclosed at normal temperatures, leave standstill ageing 1～4 month.
(4) remove suddenly
Take from the tea plant flower wine supernatant liquor after the right clarification, filter, with highly acidic resin demanganization (tea plant flower wine after will filtering, 10: 1 volume ratio of meat dishes to go with liquor and resin is crossed post);
(5) sterilization, packing
With the pure water rectification precision to 12% (V/V) of the tea plant flower wine behind the demanganization.Use uv disinfection, bottling packing behind the inhibition yeast activity.
Present embodiment is prepared the gained tea plant flower wine and existing tea plant flower wine compares, the result can find:
(1) present embodiment prepares the gained tea plant flower wine, and its quality obviously improves, and wine and women-sensual pursuits is reddish brown, distinct, coordinate, and transparent clarification, gloss are bright, good stability.And existing tea plant flower wine wine and women-sensual pursuits is orange-yellow, the color and luster instability, and time long meeting oxidation deepens wine and women-sensual pursuits.
(2) existing tea plant flower wine, because the camellia in its preparation process in the tea tree spent culture medium is through boiling water extraction, will produce " cream down " below 13 ℃ and can't transparently clarify when the tea plant flower wine temperature drops to, and existing tea plant flower wine is owing to blending height alcohol, so fragrance and flavour are all coordinated inadequately.And its fragrance of tea plant flower wine of present embodiment preparation: the fragrance of a flower, the soft coordination of aroma, dense fragrance is lasting; Its flavour: distinguish the flavor of pure, sour, puckery, sweet, sweet, harmony, more mellow refreshing suitable, lingering fragrance is arranged.
(3) manganese content is very high in the existing tea plant flower wine, and manganese is essential items for inspection in the drinks detection, demanganization not, product can't go on the market, the major cause of may Here it is not seeing tea plant flower wine on the market, and the demanganization operation is arranged in the tea plant flower wine preparation process of present embodiment, thereby can obtain the tea plant flower wine that manganese content compound detection requires.
Claims (9)
1. the preparation method of a tea plant flower wine is characterized in that this method comprises the steps:
Step 1. prepares tea tree respectively and does and the Leaf of Assam Tea substratum; Described Leaf of Assam Tea substratum is Leaf of Assam Tea to be added in the white sugar aqueous solution prepare;
Step 2. adds food-processing in the Leaf of Assam Tea substratum after with activated yeast ferments, and obtains fermented liquid; It is dried to add tea tree again in fermented liquid, carries out the lixiviate fermentation, collects fermented supernatant fluid;
Step 3. is carried out demanganization with highly acidic resin earlier and is handled after fermented supernatant fluid is filtered, and uv disinfection prepares required tea plant flower wine again.
2. preparation method according to claim 1, it is characterized in that in the described step 2, food-processing added in the Leaf of Assam Tea substratum after with activated yeast ferment, obtain fermented liquid, also add white sugar and continue fermentation in this fermented liquid, obtain final fermented liquid, the adding tea tree is dried in this final fermented liquid again, carry out the lixiviate fermentation, collect fermented supernatant fluid.
3. preparation method according to claim 1 is characterized in that in the described step 1 that the mass percent concentration of white sugar is 18%～22% in the white sugar aqueous solution.
4. preparation method according to claim 1 is characterized in that in the described step 1 that the mass percent of Leaf of Assam Tea is 0.5%～1.5% in the Leaf of Assam Tea substratum.
5. preparation method according to claim 2, it is characterized in that the described concrete operations that add white sugar continuation fermentation in fermented liquid are with after the white sugar wiring solution-forming form, be added in the fermented liquid, fully shake up, leave standstill, semi-enclosed 23 ℃ of condition bottom fermentations 3～4 days, again 23 ℃ of condition bottom fermentations of totally enclosed 5～6 days.
6. preparation method according to claim 1 and 2, it is characterized in that in the described step 2, it is to be 1: 2000～1: 3000 by the food-processing after the activation with the weight ratio of yeast and Leaf of Assam Tea substratum that food-processing adds the concrete operations of fermenting in the Leaf of Assam Tea substratum after with activated yeast, after both are fully mixed thoroughly, leave standstill, semi-enclosed 22 ℃～24 ℃ condition bottom fermentations 2～4 days.
7. preparation method according to claim 1, it is characterized in that in the described step 2, with the dried concrete operations that join lixiviate secondary fermentation in the fermented liquid of tea tree is to join in the fermented liquid tea tree is dried, lixiviate is 7～8 days under 23 ℃ of conditions of totally enclosed, take out camellia, totally-enclosed at normal temperatures, leave standstill ageing 1～4 month.
8. preparation method according to claim 1 is characterized in that in the described step 3, and regulating the tea plant flower wine alcoholic strength earlier before the uv disinfection is 12%～16%.
9. preparation method according to claim 1, it is characterized in that in the described step 1, the dried preparation of tea tree is that the fresh tea tree that will pluck is spent after the accent that withers, the processing that completes, dry earlier to water content be 6%～7%, placed then 2～3 months, dry again to water content be 4%～5%, it is dried then to prepare tea tree.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103952260A (en) * | 2014-05-09 | 2014-07-30 | 湄潭县京贵茶树花产业发展有限公司 | Production and processing technology of tea plant flower wine |
| CN107858240A (en) * | 2017-12-22 | 2018-03-30 | 广东省农业科学院茶叶研究所 | A kind of wine-making technology of high anthocyanidin tea |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396766C (en) * | 2005-04-05 | 2008-06-25 | 福建农林大学 | Tea trea flower wine and preparation method thereof |
| CN101397530B (en) * | 2007-09-30 | 2012-08-08 | 扬州大学 | Brewing method of tea plant flower yellow wine |
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2009
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103952260A (en) * | 2014-05-09 | 2014-07-30 | 湄潭县京贵茶树花产业发展有限公司 | Production and processing technology of tea plant flower wine |
| CN103952260B (en) * | 2014-05-09 | 2015-05-13 | 湄潭县京贵茶树花产业发展有限公司 | Production and processing technology of tea plant flower wine |
| CN107858240A (en) * | 2017-12-22 | 2018-03-30 | 广东省农业科学院茶叶研究所 | A kind of wine-making technology of high anthocyanidin tea |
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