CN102643737A - Bamboo tea wine and preparation method thereof - Google Patents
Bamboo tea wine and preparation method thereof Download PDFInfo
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- CN102643737A CN102643737A CN2012101594205A CN201210159420A CN102643737A CN 102643737 A CN102643737 A CN 102643737A CN 2012101594205 A CN2012101594205 A CN 2012101594205A CN 201210159420 A CN201210159420 A CN 201210159420A CN 102643737 A CN102643737 A CN 102643737A
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Abstract
The invention relates to a bamboo tea wine and a preparation method thereof. The preparation method of the bamboo tea wine comprises the following steps of: carrying out mixed fermentation on ultrasonic extraction liquid of bamboo and tea and sticky rice; carrying out digestion on fermented filter residue by strong distilled liquor or fermented wine; and mixing the fermentation liquor with the leaching liquor. In the preparation method disclosed by the invention, the active ingredients in the bamboo and the tea are abundantly utilized, so that bamboo flavone, tea polyphenol, biologically active polysaccharide, amino acid, protein, vitamin and mineral elements in the bamboo and the tea can be kept to the greatest extent; and the prepared bamboo tea wine is full-bodied in bamboo tea aroma, good in mouthfeel and abundant in nutrition, and has the multiple effects of antioxidation, cancer prevention, senescence delaying, blood circulation improving, cholesterol reducing, blood voltage reducing, blood fat reducing, morbidity of cardiovascular and cerebrovascular diseases reducing and the like after being drunken for a long time.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, be specifically related to a kind of bamboo tea wine and preparation method thereof, belong to the agricultural byproducts processing field.
Background technology
Bamboo and tea contain abundant and the unique biological active substance, have multiple function (like generation of anti-oxidant, strengthening immunity, minimizing cardiovascular and cerebrovascular diseases or the like), and human body is had health-care effect widely.Tea and bamboo are combined system wine, not only make its nutritive value abundant more more outstanding, and can form unique local flavor and bamboo tea perfume, have more the glamour of pure natural with health-care effect.
Present bamboo wine or tea wine are that bamboo or tea directly are immersed in the liquor mostly, form through blending to make, and it is slow to adopt this method system wine effective constituent to leach, and time of immersion is long; And the wine that makes has dense wooden slag flavor or bitter taste, and mouthfeel is not good, often need add a large amount of seasoningss in order to improve mouthfeel.
Summary of the invention
In view of the deficiency of prior art, the purpose of this invention is to provide and a kind ofly can make the abundant stripping of effective constituent in bamboo, the tea, the local flavor and the fragrance of can organically blend again bamboo, tea and wine make the wine is mellow, aromatic, look beautiful health bamboo tea wine and preparation method thereof.
To achieve these goals, technical scheme of the present invention is:
A kind of preparation method of bamboo tea wine is characterized in that operation steps is following:
(1) get clean bamboo fragmentation after, under 45 ~ 55 ℃ condition, dry, pulverize the back and cross 20 mesh sieves and get the bamboo powder;
(2) get exsiccant tealeaves, pulverize the back and cross 100 mesh sieves, get the tea powder;
(3) by weight, get 5 ~ 25 parts in the bamboo powder that step (1) makes, 5 ~ 15 parts in the tea powder that step (2) makes joins in 50 ~ 100 parts of water, and under 60 ~ 80 ℃ of conditions, adopting frequency is the UW lixiviate 1h of 45KHz, obtains extracting solution; Said tea powder comprises green tea powder, black tea powder, white tea powder, olong tea powder
(4) by weight, in the extracting solution that step (3) makes, add 50 ~ 100 parts in glutinous rice, 100 ~ 200 parts in water, 1 ~ 5 part in distiller's yeast stirs, 20 ~ 35 ℃ of bottom fermentations 7 ~ 15 days, after the filtration bamboo tea fermented wine and poor slag;
(5) poor slag and liquor or the brewing wine of getting step (4) is that the mixed of 1:1 ~ 5 is even according to weight ratio, under 20 ~ 50 ℃ of conditions, soaks 10 ~ 30 days, after the filtration, abandons filter residue and gets bamboo tea soaking wine; Said liquor, brewing wine refer to that alcoholic strength is not less than liquor or the brewing wine of 30% vol;
(6) by weight, get 5 ~ 10 parts of the fermented wine of step (4), 1 ~ 5 part of the soaking wine of step (5) mixes, through clarification, filter, sterilization, be bamboo tea wine.
The present invention also protects the bamboo tea wine that utilizes method for preparing.The alcoholic strength of bamboo tea wine of the present invention is 10% ~ 30% vol.
In order to inquire into the proportioning of bamboo tea wine of the present invention bamboo powder and tea powder in the preparation process, we prepare in the process in the key link bamboo tea fermented wine of bamboo tea wine preparation of the present invention, have designed 2 experiments.Experiment one: when the addition of tea powder was constant, bamboo powder addition difference was to the influence of bamboo tea fermented wine flavor quality, and it is as shown in table 1 to measure the result; Experiment two: when bamboo powder addition was constant, tea powder addition difference was to the influence of bamboo tea fermented flavour quality, and it is as shown in table 2 to measure the result.
The different bamboo powder of table 1 addition is to the influence (addition of tea powder is 10g) of bamboo tea fermented wine flavor quality
As shown in table 1, when tea powder addition was 10g, the addition of getting the bamboo powder was followed successively by 5g, 10g, 15g, 20g, 25g.Add glutinous rice 100g, distiller's yeast 3g, water 200g, at the condition bottom fermentation of temperature control, the result who gained bamboo tea fermented wine is carried out organoleptic analysis's evaluation and physical and chemical determination shows that flavones content is along with the increase of bamboo powder addition slightly increases.When bamboo powder addition was 5g, the content of the fragrance of bamboo and flavour and flavones was all lower in the bamboo tea fermented wine; And when bamboo powder consumption was 25g, the fragrance of bamboo and flavour had been covered the local flavor of tea and wine in the bamboo tea fermented wine.Bamboo powder addition is the bamboo tea fermented wine of 10g, 20g, and the fragrance of bamboo, tea and flavour are still not enough to be coordinated.And when the addition of bamboo powder was 15g, the flavour of bamboo tea fermented wine was mellow, and bamboo tea smell mouthfeel is all coordinated very much.
The different tea powder of table 2 addition is to the influence (addition of bamboo powder is 15g) of bamboo tea fermented wine flavor quality
As shown in table 2, when bamboo powder addition is 15g, change the addition of tea powder, be followed successively by 5g, 10g, 15g, gained bamboo tea fermented wine is carried out the result of organoleptic analysis's evaluation and physical and chemical determination.From table 2, can find out increase along with tea powder addition, the increase highly significant of polyphenol content in the bamboo tea fermented wine, flavones content also has increase.When tea powder addition was 5g, the content of tea-polyphenol, flavones was all lower in the bamboo tea fermented wine, and tea flavour is lighter in the fermentation; When tea powder addition was 15g, though polyphenol content is very high, the fragrance of tea and flavour were all too strong in the bamboo tea fermented wine, and denseer bitter taste is arranged, and have had a strong impact on the organoleptic quality of wine.And tea powder addition is when being 10g, the flavour alcohol of wine just, taste is coordinated, the bamboo tea flavour is moderate, the content of effective constituent tea-polyphenol, flavones is also than higher.Therefore, the addition of confirming the tea powder is 10g.When bamboo tea weight ratio was 3:2, the flavour of wine was mellow, and can form unique style and the bamboo tea flavour coordinated.
Among the preparation method of bamboo tea wine of the present invention, the tea-polyphenol of bamboo tea wine and the content of flavones are mainly from bamboo tea fermented wine.Can find out from table 1, table 2, be feedstock production bamboo tea fermented wine with different tea, and the difference of its effective constituent tea-polyphenol and flavones is also comparatively obvious, wherein is the bamboo tea fermented wine of main raw material with green tea, and the content of tea-polyphenol and flavones is the highest, is white tea secondly; So, be the bamboo tea wine of main raw material with green tea, the content of tea-polyphenol and flavones is also the highest; Secondly be white tea.From the angle of health care, it is the bamboo tea wine of main raw material that the health-care effect that green tea and white tea are the bamboo tea wine of main raw material is superior to black tea and oolong tea.
The invention has the advantages that the bamboo tea wine that preparation in accordance with the present invention makes can effectively improve the leaching yield of effective constituent in bamboo, the tea, and improved the bitter taste of bamboo tea wine fully.The bamboo tea wine that finally makes has kept tabasheer ketone wherein, tea-polyphenol, TPS, amino acid, proteins,vitamins,minerals element etc. to greatest extent; Has nutrient health-care function; That long-term drinking can play is anti-oxidant, preventing cancer, delay senility, improve blood circulation; Reducing cholesterol, hypotensive, reducing blood-fat, the multi-efficiencies such as sickness rate of reduction cardiovascular and cerebrovascular diseases.Bamboo is dry under 45 ℃ ~ 55 ℃ condition, can keep the various effective constituents in the bamboo to greatest extent, makes its not Yin Gaowen and oxidation or decomposition.Adopt ultrasonic extraction, utilize hyperacoustic strengthening effect, quicken the stripping of effective constituent in bamboo, the tea, and ultrasonic energy makes cell wall breaking, make effective constituent stripping more fully in the process of fermentation, lixiviate.The local flavor of bamboo, tea and wine can be organically merged in fermentation, makes that product flavor is pure, aromatic, look beautiful, and can better promote the stripping of activeconstituents such as tabasheer ketone, tea-polyphenol, amino acid, TPS, and its nutritive value and health-care effect are improved.To the residual poor slag of preparation bamboo tea fermented wine, use liquor or brewing wine to carry out lixiviate, make the more abundant of extracts active ingredients, improve resource utilization.
Embodiment
Below in conjunction with embodiment the present invention is done further elaboration.
Embodiment one: a kind of preparation method of bamboo tea wine
A kind of preparation method of bamboo tea wine may further comprise the steps:
(1) with after the bamboo fragmentation of cleaning, under 50 ℃ condition, dry by the fire to water ratio be 8%, pulverize the back and cross 20 mesh sieves, the bamboo powder;
(2) get exsiccant green tea, pulverize the back and cross 100 mesh sieves, get green tea powder;
(3) get the bamboo powder 10g of step (1), the green tea powder 5g of step (2) joins in the 100g water, and under 70 ℃ of conditions, adopting frequency is the UW lixiviate 1h of 45KHz, obtains extracting solution;
(4) in the extracting solution of step (3), add glutinous rice 50g, water 100g, distiller's yeast 2g stirs, and 28 ℃ of bottom fermentations 7 days, obtains bamboo tea fermented wine and poor slag after the filtration;
(5) poor slag and the 35% vol liquor with step (4) mixes by weight 1:2, soaks 15 days down at 30 ℃, obtains bamboo tea soaking wine after the filtration;
(6),,, get final product through clarification, filtration, sterilization by weight for 5:1 mixes with the bamboo tea fermented wine of step (4) and the bamboo tea soaking wine of step (5).
Preparing method by present embodiment can obtain the bamboo tea wine that alcoholic strength is 15% vol.
The preparation method of 2 one kinds of bamboo tea of embodiment wine
A kind of preparation method of bamboo tea wine may further comprise the steps:
(1) with after the bamboo fragmentation of cleaning, under 50 ℃ condition, dries, cross 20 mesh sieves after pulverizing and get the bamboo powder;
(2) get the white tea of exsiccant, cross 100 mesh sieves after pulverizing and get the tea powder;
(3) get the bamboo powder 15g of step (1), the white tea powder 7g of step (2) joins in the 100g water, and under 70 ℃ of conditions, adopting frequency is the UW lixiviate 1h of 45KHz, obtains extracting solution;
(4) in step (3) extracting solution, add glutinous rice 50g, water 100g, distiller's yeast 3g stirs, and 28 ℃ of bottom fermentations 12 days, obtains bamboo tea fermented wine and poor slag after the filtration;
(5) poor slag and the 35% vol liquor with step (4) mixes by weight 1:3, soaks 30 days down at 30 ℃, obtains bamboo tea soaking wine after the filtration;
(6) the bamboo tea fermented wine of step (4) and the bamboo tea soaking wine of step (5) are mixed by weight 1:1,, get final product through clarification, filtration, sterilization.Said filtration, sterilization, can adopt the aperture is the membrane filtration of 0.18 μ m; Can adopt 85 ℃ of sterilizations of tubular heat exchanger.
Can obtain the bamboo tea wine of alcoholic strength 25% vol by the preparation method of present embodiment.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. the preparation method of a bamboo tea wine is characterized in that operation steps is following:
(1) get clean bamboo fragmentation after, under 45 ~ 55 ℃ condition, dry, pulverize the back and cross 20 mesh sieves and get the bamboo powder;
(2) get exsiccant tealeaves, pulverize the back and cross 100 mesh sieves, get the tea powder;
(3) by weight, get 5 ~ 25 parts in the bamboo powder that step (1) makes, 5 ~ 15 parts in the tea powder that step (2) makes joins in 50 ~ 100 parts of water, and under 60 ~ 80 ℃ of conditions, adopting frequency is the UW lixiviate 1h of 45KHz, obtains extracting solution; Said tea powder comprises green tea powder, black tea powder, white tea powder, olong tea powder
(4) by weight, in the extracting solution that step (3) makes, add 50 ~ 100 parts in glutinous rice, 100 ~ 200 parts in water, 1 ~ 5 part in distiller's yeast stirs, 20 ~ 35 ℃ of bottom fermentations 7 ~ 15 days, after the filtration bamboo tea fermented wine and poor slag;
(5) poor slag and liquor or the brewing wine of getting step (4) is that the mixed of 1:1 ~ 5 is even according to weight ratio, under 20 ~ 50 ℃ of conditions, soaks 10 ~ 30 days, after the filtration, abandons filter residue and gets bamboo tea soaking wine; Said liquor, brewing wine refer to that alcoholic strength is not less than liquor or the brewing wine of 30% vol;
(6) by weight, get 5 ~ 10 parts of the fermented wine of step (4), 1 ~ 5 part of the soaking wine of step (5) mixes, through clarification, filter, sterilization, be bamboo tea wine.
2. the preparation method of a kind of bamboo tea wine according to claim 1 is characterized in that operation steps is following:
(1) with after the bamboo fragmentation of cleaning, under 50 ℃ condition, dry by the fire to water ratio be 8%, pulverize the back and cross 20 mesh sieves, the bamboo powder;
(2) get exsiccant green tea, pulverize the back and cross 100 mesh sieves, get green tea powder;
(3) get the bamboo powder 10g of step (1), the green tea powder 5g of step (2) joins in the 100g water, and under 70 ℃ of conditions, adopting frequency is the UW lixiviate 1h of 45KHz, obtains extracting solution;
(4) in the extracting solution of step (3), add glutinous rice 50g, water 100g, distiller's yeast 2g stirs, and 28 ℃ of bottom fermentations 7 days, obtains bamboo tea fermented wine and poor slag after the filtration;
(5) poor slag and the 35% vol liquor with step (4) mixes by weight 1:2, soaks 15 days down at 30 ℃, obtains bamboo tea soaking wine after the filtration;
(6),,, get final product through clarification, filtration, sterilization by weight for 5:1 mixes with the bamboo tea fermented wine of step (4) and the bamboo tea soaking wine of step (5).
3. the preparation method of a kind of bamboo tea wine according to claim 1 is characterized in that operation steps is following:
(1) with after the bamboo fragmentation of cleaning, under 50 ℃ condition, dries, cross 20 mesh sieves after pulverizing and get the bamboo powder;
(2) get the white tea of exsiccant, pulverize the back and cross 100 mesh sieves, get white tea powder;
(3) get the bamboo powder 15g of step (1), the white tea powder 7g of step (2) joins in the 100g water, and under 70 ℃ of conditions, adopting frequency is the UW lixiviate 1h of 45KHz, obtains extracting solution;
(4) in step (3) extracting solution, add glutinous rice 50g, water 100g, distiller's yeast 3g stirs, and 28 ℃ of bottom fermentations 12 days, obtains bamboo tea fermented wine and poor slag after the filtration;
(5) poor slag and the 35% vol liquor with step (4) mixes by weight 1:3, soaks 30 days down at 30 ℃, obtains bamboo tea soaking wine after the filtration;
(6) the bamboo tea fermented wine of step (4) and the bamboo tea soaking wine of step (5) are mixed by weight 1:1,, get final product through clarification, filtration, sterilization.
4. by the bamboo tea wine of claim 1,2, the preparation of 3 method.
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| CN 201210159420 CN102643737B (en) | 2012-05-22 | 2012-05-22 | Bamboo tea wine and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
| CN103666929A (en) * | 2013-12-23 | 2014-03-26 | 管天球 | Preparation method of tea-flavored wine |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN104946465A (en) * | 2015-07-24 | 2015-09-30 | 寿宁县春伦茶业有限公司 | Preparation process of peach blossom tea wine |
| CN106085776A (en) * | 2016-06-14 | 2016-11-09 | 重庆市农业科学院 | A kind of manufacture method of black tea wine |
| CN106118984A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of fermented type tea wine and production method thereof |
| CN110423663A (en) * | 2019-09-17 | 2019-11-08 | 上海应用技术大学 | A kind of preparation method of fermented type alcoholic strength low green tea rice wine |
| CN110511853A (en) * | 2019-09-09 | 2019-11-29 | 普安县宏鑫茶业开发有限公司 | A kind of production method of Fruity type tea vinegar |
| CN116083198A (en) * | 2023-02-08 | 2023-05-09 | 福建技术师范学院 | Brewing method of variable-temperature fermented tea wine and series-flavor process thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
| CN103666929A (en) * | 2013-12-23 | 2014-03-26 | 管天球 | Preparation method of tea-flavored wine |
| CN103666929B (en) * | 2013-12-23 | 2015-03-11 | 管天球 | Preparation method of tea-flavored wine |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN104946465A (en) * | 2015-07-24 | 2015-09-30 | 寿宁县春伦茶业有限公司 | Preparation process of peach blossom tea wine |
| CN104946465B (en) * | 2015-07-24 | 2018-06-05 | 寿宁县春伦茶业有限公司 | A kind of preparation process of peach blossom tea wine |
| CN106085776A (en) * | 2016-06-14 | 2016-11-09 | 重庆市农业科学院 | A kind of manufacture method of black tea wine |
| CN106118984A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of fermented type tea wine and production method thereof |
| CN110511853A (en) * | 2019-09-09 | 2019-11-29 | 普安县宏鑫茶业开发有限公司 | A kind of production method of Fruity type tea vinegar |
| CN110423663A (en) * | 2019-09-17 | 2019-11-08 | 上海应用技术大学 | A kind of preparation method of fermented type alcoholic strength low green tea rice wine |
| CN116083198A (en) * | 2023-02-08 | 2023-05-09 | 福建技术师范学院 | Brewing method of variable-temperature fermented tea wine and series-flavor process thereof |
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