CN102277260A - Green tea biological wine and brewing process thereof - Google Patents
Green tea biological wine and brewing process thereof Download PDFInfo
- Publication number
- CN102277260A CN102277260A CN201110230319XA CN201110230319A CN102277260A CN 102277260 A CN102277260 A CN 102277260A CN 201110230319X A CN201110230319X A CN 201110230319XA CN 201110230319 A CN201110230319 A CN 201110230319A CN 102277260 A CN102277260 A CN 102277260A
- Authority
- CN
- China
- Prior art keywords
- rice
- green tea
- wine
- biological wine
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention relates to green tea biological wine and a brewing process thereof. Glutinous rice and rice in a weight ratio of (1.8-2.2):1 are taken as main raw materials, and saccharification extracting solution, distillery yeast, bioenergy archaeus essential and green tea are also added into the green tea biological wine. The green tea biological wine has the alcohol content equivalent to that of white spirit, is not produced by a blending process in the brewing process, and is fully brewed and produced by using grains and plants; meanwhile, the alcohol content of the green tea biological wine is reached at one time in the brewing process; after the green tea biological wine is drunk, wine fumes are not produced in the mouth, people cannot feel thirsty, the effects of alcohol are quickly dispelled, and human bodies can not be hurt; and the brewing process of the green tea biological wine is reasonable and simple, the brewing time is short, the wine yield is high, and grains are saved.
Description
Technical field
The invention belongs to drinks, relate in particular to a kind of biological wine and brew method thereof.
Background technology
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Effective ingredient in the green tea is a catechin, and it can effectively reduce serum and liver cholesterol levels, reduces artery congee sample cherryization index, to fat is sweet the assisting therapy effect is arranged.Green tea can significantly reduce the incidence of large bowel neoplasm and reduce the tumour number.Tea polyphenols complex in the green tea can reduce the cytopigment p45 of liver microsomes, strengthens murine liver tissue oxide compound dismutase activity, alleviates the excessive free radicals that lures in cancer process attack and the carcinogenesis to biomacromolecule.
Summary of the invention
The present invention has designed biological wine of a kind of green tea and brewing process thereof, the wine that its rice wine number of degrees that solved the traditional method brew are lower, contain fruit or plant in the brew process to fruit and the inadequate problem of the dietetic alimentation of plant own.
In order to solve the technical problem of above-mentioned existence, the present invention has adopted following scheme:
The biological wine of a kind of green tea is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with green tea in the raw material of brewing wine.
The content of described green tea is main raw material gross weight 10-25%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
Described processing method of green tea is that it is ground into granularity is 100 orders-300 purpose green tea powder, in proportion green tea powder is added in the rice material then and steams together.
The brewing process of the biological wine of a kind of green tea may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 100-130 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 30-70 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 1-4 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
Adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
Described second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
By concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
Traditional liquor is the wine brewing main raw material with grain, and biological wine is wine brewing main raw material or auxiliary material with the natural phant, has saved grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparation method's key of biological wine is main raw material or the auxiliary material of plant as wine brewing, participates in the whole process of wine brewing directly, allows nutrition of plant self and pharmaceutical use melt fully in wine, has improved the nutrition of wine fully.
Biological wine is to adhere to scientific and technical innovation, on the basis of process innovation, fully according to country advocate liquor-making enterprise according to " liquor to brewing wine, grain wine to fruit wine, high wine to low alcohol; common wine is to nutriment wine " developing direction that changes, at the inherit traditional ancient prescription, the utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
Biological wine of this green tea and brewing process thereof have following beneficial effect:
(1) the biological drinking utensils of green tea of the present invention has the alcohol number of degrees suitable with liquor, and does not adopt blending process production in brewing process, brewages production by cereal fully.
(2) number of degrees of the biological wine of green tea of the present invention are once shaped in brewing process, and the biological beverage of the green tea that makes does not have thirsty sensation with there not being fume (flavor) in the deutostoma, sobers up fast, not wound body.
(3) production technique of the biological wine of green tea of the present invention is rationally simple, and the wine brewing time is short, and the yield of liquor height is saved grain.
(4) the biological wine of green tea of the present invention has made full use of the composition that is of value to HUMAN HEALTH in the green tea, plays the health care of body effect when drinking.Contain multivitamin in the tea.Vitamins C has another name called xitix, can improve the resistibility and the immunizing power of human body.Vitamin C content is higher in green tea, and content can be up to IO0 milligram～250 milligram in per 100 gram green tea; Green tea can replenish protein and the amino acid that human body needs.Water-soluble protein content is about 2% in the green tea, the rich amino acids in the green tea, and nearly more than 25 kinds, Isoleucine wherein, leucine, Methionin, phenylalanine, Threonine, Xie Ansuan are six kinds in eight seed amino acids of needed by human; Green tea can replenish the mineral element that human body needs.The macroelement and the trace element that contain needed by human body in the green tea.Macroelement mainly is phosphorus, calcium, potassium, sodium, magnesium, sulphur etc., and trace element mainly is iron, manganese, zinc, selenium, copper, fluorine and iodine etc., and the average zinc content of every gram reaches 73 micrograms in the green tea, and high 252 micrograms that reach are 123 micrograms in the dried bar of every gram in the green tea.The theanine that contains in the green tea, catechin can be improved the blood flow effect, have certain effectiveness simultaneously in preventing obesity, cerebral apoplexy and heart trouble, and green tea can make the blood total cholesterol level reduce by 25%.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
Make the biological wine of green tea by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2.2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.95% of a main raw material gross weight; The distillery yeast addition is 0.85% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.3% of a main raw material gross weight, the green tea addition be main raw material weigh 10%.
Described processing method of green tea is that it is ground into granularity is 100 purpose green tea powder, in proportion green tea powder is added in the rice material then and steams together.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 15 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 12 minutes down for 120 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 20 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 60 ℃ of temperature, sealing and fermenting 10 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 28 ℃ of temperature, and sealing and fermenting 9 days is carried out 3 times and stirred during the Secondary Fermentation, add the biologos element during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of green tea that the alcohol number of degrees are the 30-50 degree by metering packing.
Embodiment 2
Make the biological wine of green tea by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2.2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.2% of a main raw material gross weight; The distillery yeast addition is 0.56% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.25% of a main raw material gross weight, the green tea addition be main raw material weigh 20%.
Described processing method of green tea is that it is ground into granularity is 300 purpose green tea powder, in proportion green tea powder is added in the rice material then and steams together.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 10 minutes down for 130 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 65 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 30 ℃ of temperature, and sealing and fermenting 7 days is carried out 3 times and stirred during the Secondary Fermentation, add the biologos element during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of green tea that the alcohol number of degrees are the 32-41 degree by metering packing.
In conjunction with specific embodiments the present invention has been carried out exemplary description above; obvious realization of the present invention is not subjected to the restriction of aforesaid way; as long as the various improvement of having adopted method design of the present invention and technical scheme to carry out; or design of the present invention and technical scheme are directly applied to other occasion without improving, all in protection scope of the present invention.
Claims (9)
1. the biological wine of green tea is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with green tea in the raw material of brewing wine.
2. the biological wine of green tea according to claim 1, it is characterized in that: the content of described green tea is main raw material gross weight 10-25%.
3. the biological wine of green tea according to claim 1 and 2, it is characterized in that: described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
4. the biological wine of green tea according to claim 3 is characterized in that: described processing method of green tea is that it is ground into granularity is 100 orders-300 purpose green tea powder, in proportion green tea powder is added in the rice material then and steams together.
5. the brewing process of the biological wine of the green tea that comprises claim 1-4 may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 100-130 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 30-70 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 1-4 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
6. the brewing process of the biological wine of green tea according to claim 5, it is characterized in that: adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing, described second step adopts oak barrel as container when steaming rice, and the potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process.
7. the brewing process of the biological wine of green tea according to claim 6, it is characterized in that: one time fermentation and Secondary Fermentation time are 7 days.
8. according to the brewing process of claim 5 or the biological wine of 7 described green tea, it is characterized in that: add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
9. according to the brewing process of the biological wine of each described green tea of claim 5-8, it is characterized in that: by concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110230319XA CN102277260A (en) | 2011-08-12 | 2011-08-12 | Green tea biological wine and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110230319XA CN102277260A (en) | 2011-08-12 | 2011-08-12 | Green tea biological wine and brewing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102277260A true CN102277260A (en) | 2011-12-14 |
Family
ID=45102995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110230319XA Pending CN102277260A (en) | 2011-08-12 | 2011-08-12 | Green tea biological wine and brewing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102277260A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102732402A (en) * | 2012-06-21 | 2012-10-17 | 许其云 | Glutinous rice tea wine and its preparation method |
| CN102952661A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Method for preparing green tea health-care wine |
| CN103275843A (en) * | 2013-05-13 | 2013-09-04 | 张娟 | Brewing process added with lotus leaf |
| CN103937651A (en) * | 2014-04-23 | 2014-07-23 | 浙江农林大学 | Preparation method of white spirit having low degree of drunkenness |
| CN104745398A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of green tea manoscus rice wine |
| CN105907525A (en) * | 2016-06-20 | 2016-08-31 | 贵州夜郎古畔茶业有限公司 | Tea wine and preparation method thereof |
| CN106398972A (en) * | 2016-11-16 | 2017-02-15 | 贵州省仁怀市古酿坊酒业有限公司 | Neutral Baijiu and production method thereof |
| CN108410626A (en) * | 2018-04-19 | 2018-08-17 | 绍兴文理学院 | A kind of brewage process of health type green tea yellow rice wine |
| CN108823027A (en) * | 2018-07-02 | 2018-11-16 | 江西省农业科学院农产品质量安全与标准研究所 | A kind of preparation method of catechu vegetarian feast |
-
2011
- 2011-08-12 CN CN201110230319XA patent/CN102277260A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102732402A (en) * | 2012-06-21 | 2012-10-17 | 许其云 | Glutinous rice tea wine and its preparation method |
| CN102952661A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Method for preparing green tea health-care wine |
| CN103275843A (en) * | 2013-05-13 | 2013-09-04 | 张娟 | Brewing process added with lotus leaf |
| CN103937651A (en) * | 2014-04-23 | 2014-07-23 | 浙江农林大学 | Preparation method of white spirit having low degree of drunkenness |
| CN103937651B (en) * | 2014-04-23 | 2015-10-28 | 浙江农林大学 | The preparation method of low drunk degree white wine |
| CN104745398A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of green tea manoscus rice wine |
| CN105907525A (en) * | 2016-06-20 | 2016-08-31 | 贵州夜郎古畔茶业有限公司 | Tea wine and preparation method thereof |
| CN106398972A (en) * | 2016-11-16 | 2017-02-15 | 贵州省仁怀市古酿坊酒业有限公司 | Neutral Baijiu and production method thereof |
| CN108410626A (en) * | 2018-04-19 | 2018-08-17 | 绍兴文理学院 | A kind of brewage process of health type green tea yellow rice wine |
| CN108410626B (en) * | 2018-04-19 | 2022-04-01 | 绍兴文理学院 | Brewing process of health-preserving green tea yellow wine |
| CN108823027A (en) * | 2018-07-02 | 2018-11-16 | 江西省农业科学院农产品质量安全与标准研究所 | A kind of preparation method of catechu vegetarian feast |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102277260A (en) | Green tea biological wine and brewing process thereof | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN103289869B (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN102277268A (en) | Grain biological wine and brewing process thereof | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN105273910A (en) | Dragon fruit peel fermenting beverage and preparation method thereof | |
| CN102399661A (en) | Preparation method for plum health-care fruit wine | |
| CN103103101B (en) | Mulberry white spirit and preparation method of mulberry white spirit | |
| CN102277272A (en) | Medlar biological wine and brewing process thereof | |
| CN103710188B (en) | Method for preparing health-care purple sweet potato beer | |
| CN102424780A (en) | Five-fruit wine brewing process | |
| CN102277275A (en) | Blueberry biological wine and brewing process thereof | |
| CN102424778A (en) | Blueberry biological wine brewing process | |
| CN102277273A (en) | Cranberry biological wine and brewing process thereof | |
| CN102277259A (en) | Five-fruit biological wine and brewing process thereof | |
| CN102286331A (en) | Grape seed biological wine and brewing process thereof | |
| CN102277278A (en) | Jerusalem artichoke biological wine and brewing process thereof | |
| CN102277261A (en) | Ginseng biological wine and brewing process thereof | |
| CN102277265A (en) | Daur aimen biological wine and brewing process thereof | |
| CN101550387B (en) | Preparation method of biological wine | |
| CN102277279A (en) | Ginkgo biological wine and brewing process thereof | |
| CN102277269A (en) | Bramble biological wine and brewing process thereof | |
| CN102424781A (en) | Carrot wine brewing process | |
| CN102277267A (en) | Longan biological wine and brewing process thereof | |
| CN102277264A (en) | Tomato biological wine and brewing process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111214 |