CN102296009A - Brewing process for tea wine - Google Patents
Brewing process for tea wine Download PDFInfo
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- CN102296009A CN102296009A CN2010102074016A CN201010207401A CN102296009A CN 102296009 A CN102296009 A CN 102296009A CN 2010102074016 A CN2010102074016 A CN 2010102074016A CN 201010207401 A CN201010207401 A CN 201010207401A CN 102296009 A CN102296009 A CN 102296009A
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- tea
- rice
- sealing
- add
- seed benevolence
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Abstract
The invention discloses a brewing process for tea wine, which is a method for preparing wine by using tea seed meal. The method comprises the following steps of: adding water to immerse detoxified tea seed meal; cooking; cooling and then adding rhizopus to hermetically saccharify; performing hermetical fermentation and distillation; and finally adding tea polyphenol and tea juice for blending.
Description
The present invention is a kind of brewing method of tea wine, a kind of more precisely method with tea-seed benevolence dregs of rice system wine.
Existing market has various wine to sell, but all needs to do raw material with grain, and the grain that is used to make wine every year is considerable.China produces tea big country, and the millions of tons of tea-seed are arranged every year, does not obtain utilizing.Though have in the recent period the technological invention of tea-seed benevolence oil expression but will make feed by the tea-seed benevolence dregs of rice.Cause waste because of containing the multiple useful composition of human body is not made full use of in the tea-seed benevolence dregs of rice.
The object of the present invention is to provide a kind of making method of saving food, utilizing the tea wine of the tea-seed benevolence dregs of rice.
Method of the present invention is: soak with the tea-seed benevolence dregs of rice after the detoxification, carry out boiling then, add head mold sealing saccharification after cooling off, carry out sealing and fermenting, distillation again, add tea-polyphenol at last and tea juice is blent.During immersion, the ratio of the tea-seed benevolence dregs of rice and water is 1: 1 to 1: 2, soak time 20～40 hours.The tea-seed benevolence dregs of rice after the immersion steamed 20～30 minutes with steam, when being cooled to 30 °～35 ℃, by per 100 kilograms of tea-seed benevolence dregs of rice add 0.3 kilogram of head mold spread even, the sealing saccharification.Sealing and fermenting is to add 0.3 kilogram of wheat bran yeast to the clear water that adds 1～2 times of raw material weight in the converted mash after the saccharification and by per 100 kilograms of raw materials, fully mixes sealing and fermenting 10～20 days thoroughly.
The invention has the advantages that save food, alcoholic strength is low, inlet is sweet, and the fragrant of tea is arranged, suitable Ms drinks, and contains the composition to the human body beneficial such as tea-polyphenol, sterol, Ve.
Embodiments of the invention are realized in order to following method: get 100 kilograms of tea-seed benevolence dregs of rice after the detoxification, the water that adds weight 1: 1～2, put into cylinder and soak 20～40 hours, and repeatedly fully stir, pull out then and put into rice steamer and steamed 20～30 minutes with steam.Go out rice steamer, spread out when being cooled to 30 °～35 ℃, adding 0.3 kilogram of head mold spreads even, the sealing saccharification keeps 30 °～37 ℃ insulations of temperature 24～72 hours, finishes after the saccharification ripe more several days, in converted mash, add 1-2 times of clear water of raw material weight and 0.3 kilogram of wheat bran yeast, fully mix thoroughly, sealing and fermenting 10-20 days, the temperature remains within the normal range for temperature.Raw material after the fermentation distilled add tea-polyphenol and tea juice is blent, regulating the clear degree of wine is 25 °～35 °.
Claims (4)
1. the making method of a tea wine is characterized in that: soak with the tea-seed benevolence dregs of rice after the detoxification, carry out boiling then, add head mold sealing saccharification after cooling off, carry out sealing and fermenting, distillation again, add tea-polyphenol at last and tea juice is blent.
2. the making method of tea wine according to claim 1, when it is characterized in that soaking, the ratio of the tea-seed benevolence dregs of rice and water is 1: 1 to 1: 2, soak time 20～40 hours.
3. tea wine brewage technology according to claim 1 and 2, the tea-seed benevolence dregs of rice after it is characterized in that soaking steamed 20～30 minutes with steam, when being cooled to 30 °～35 ℃, by per 100 kilograms of tea-seed benevolence dregs of rice add 0.3 kilogram of head mold spread even, the sealing saccharification.
4. press the making method of claim 1 or 2 or 3 described tea wine, it is characterized in that sealing and fermenting is the clear water that adds 1～2 times of raw material weight in the converted mash after the saccharification to be reached by per 100 kilograms of raw materials add 0.3 kilogram of wheat bran yeast, fully mix sealing and fermenting 10～20 days thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102074016A CN102296009A (en) | 2010-06-23 | 2010-06-23 | Brewing process for tea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102074016A CN102296009A (en) | 2010-06-23 | 2010-06-23 | Brewing process for tea wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102296009A true CN102296009A (en) | 2011-12-28 |
Family
ID=45356687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102074016A Pending CN102296009A (en) | 2010-06-23 | 2010-06-23 | Brewing process for tea wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102296009A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039102A (en) * | 2015-08-03 | 2015-11-11 | 厦门贝雷文托进出口有限公司 | Tea wine |
| CN105255633A (en) * | 2015-10-21 | 2016-01-20 | 浙江合旺香榧股份有限公司 | Process for brewing white liquor by utilizing residues obtained after cold pressing of torreya grandis |
-
2010
- 2010-06-23 CN CN2010102074016A patent/CN102296009A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039102A (en) * | 2015-08-03 | 2015-11-11 | 厦门贝雷文托进出口有限公司 | Tea wine |
| CN105255633A (en) * | 2015-10-21 | 2016-01-20 | 浙江合旺香榧股份有限公司 | Process for brewing white liquor by utilizing residues obtained after cold pressing of torreya grandis |
| CN105255633B (en) * | 2015-10-21 | 2018-01-09 | 浙江合旺香榧股份有限公司 | A kind of slag after cold press using Chinese torreya is used as raw material come the technique of brewing spirit |
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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: 20111228 |