CN102965236A - Tea wine production method - Google Patents
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- CN102965236A CN102965236A CN2012104975478A CN201210497547A CN102965236A CN 102965236 A CN102965236 A CN 102965236A CN 2012104975478 A CN2012104975478 A CN 2012104975478A CN 201210497547 A CN201210497547 A CN 201210497547A CN 102965236 A CN102965236 A CN 102965236A
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Abstract
The invention relates to a tea wine production method. The tea wine production method comprises the following steps of: preparing rice yeast, pouring the certain amount of rice yeast and water into a primary fermentation device, uniformly stirring to obtain a primary mixed material, adding a microbial enzyme preparation to mix, and standing at 23-24 DEG C for 2-4 days to prepare primary undecanted wine; putting the primary undecanted wine prepared in the step 1 into a secondary fermentation device, adding steamed rice and water to the secondary fermentation device, completely mixing, adding clean tea leaves to the mixture, mixing and fermenting to obtain a secondary mixed material, regulating the temperature to be 24-25 DEG C and fermenting for 6-7 days to obtain secondary undecanted wine containing tea leaf effective elements after the undecanted wine is completely matured; and distilling the secondary undecanted wine to obtain the tea wine. According to the tea wine production method disclosed by the invention, the microbial enzyme preparation is added in the fermentation process so that the fermentation time is shortened, the work efficiency and the yield are improved and the production cost is reduced.
Description
Technical field
The present invention relates to a kind of wine product production method, relate in particular to a kind of tea method for preparing wine, the method is used in particular for liquor production, drink production field.
Background technology
Tealeaves is a kind of famous health promoting beverage, and it is main because contain in a large number human body beneficial's nutrient substances such as tea-polyphenol, amino acid, VITAMIN, has the effect of anti-oxidant, radioprotective, anticancer, hypotensive, antisepsis and anti-inflammation.Wine also is that people like a kind of drink of drinking in various social lives, and it is fragrant to tea that the tea wine that therefore has been born, the glycol that can enjoy wine again can product.The tea drinking utensils has the local flavor of wine to have again the nutrient health-care function of tea.
The production method of tea wine generally is that the wine that brew is good forms colluding in certain proportion with the tea juice for preparing at present, the fragrant fragrance with wine of its tea is affected, adding tealeaves ferments together in the wine preparation process, and then wine alcohol tea is fragrant, but the ordinary method brewing process is complicated, expend a large amount of tealeaves, yield poorly, quality is very different.
Summary of the invention
Technical problem to be solved by this invention provides a kind of tea method for preparing wine, improves the production method of prior art tea wine output capacity, simplification of flowsheet, minimizing tealeaves consumption.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of tea method for preparing wine, it is characterized in that, and may further comprise the steps:
Step 1: preparation Mi Qu, a certain amount of meter song poured in the fermentation unit, stir after adding water, obtain the mixed once material after the mixing, access again micro-organism enzyme preparation and mix, under 23 ℃～24 ℃, left standstill 2～4 days, make wine with dregs one time;
Step 2: after adding steaming rice, water fully mix in the described wine with dregs immigration secondary fermentation device of step 1 preparation, add again clean tealeaves mixed fermentation and obtain the secondary mixture material, adjust temperature to 24 ℃～25 ℃ fermentation 6～7 days, wine with dregs fully matured, i.e. the secondary wine with dregs that contains effective content of tea of system;
Step 3: with the tea wine of secondary wine with dregs distillation system.
The invention has the beneficial effects as follows: owing to accessed during the fermentation micro-organism enzyme preparation, reduce fermentation time, increase work efficiency and production capacity, reduced production cost.
On the basis of technique scheme, the present invention can also do following improvement.
Further, described micro-organism enzyme preparation is La
3+Rare earth ion, Sm
3+Rare earth ion, Y
3+The mixture of any one or a few in rare earth ion, amylase, saccharifying enzyme, isoamylase, beta-amylase, maltin, phosphoesterase, cellulase, hemicellulase, proteolytic enzyme, yeast intracellular enzyme, lipase, Esterified Enzyme, tannase, polygalacturonase and the oxydo-reductase.
Further, in the described one time fermentation device of step 1, be that 1:1～1.5 add in the one time fermentation device by mass percentage with Mi Quyu water.Wherein the described tealeaves of step 1 is any one or a few of green tea, black tea, oolong tea, jasmine tea, compressed tea, Bai Chazhong.
Further, in the step 1 and in the step 2, described mixed once material is less than or equal to 70% of described one time fermentation device volume; Described secondary mixture material is less than or equal to 70% of described secondary fermentation device volume.
Further, the access amount of the micro-organism enzyme preparation described in the step 2 is 0.1%～0.2% of described mixed once material quality.
Further, in the step 2, the access micro-organism enzyme preparation after, ferment before, the concentration that adds described mixed once material amount 0.25%～0.5% is 6% fungistat.
Further, described fungistat is penicillin or sulfurous acid.
Further, in the step 2, at described secondary fermentation device, will steam rice is that 1～2:1 adds in the secondary fermentation device with the described mixed once material of step 1 amount by mass percentage; Be that 1.5～3:1 adds in the secondary fermentation device by mass percentage with water and the described mixed once material of step 1 amount again; Adding at last the described mixed once material of tealeaves and step 1 amount adds in the secondary fermentation device for 1:70～100 by mass percentage.
Further, the temperature by wine with dregs in the in good time adjustment control secondary fermentation device is no more than 35 ℃.
Further, the Mi Qu of preparation described in the step 1 may further comprise the steps: koji rice is put into water flooded 45～50 minutes, steam 40～55 minutes rear ventings and be cooled to 45 ℃, maintain the temperature at 37 ℃～38 ℃ cultivations 17～18 hours after in the steaming rice of cooling, adding 0.09%～0.2% kind of bent mixing, after finishing, insulation moves into the koji canopy, maintain the temperature at 34 ℃～35 ℃, 8～9 hours, make Mi Qu.
Embodiment
With the following Examples principle of the present invention and feature are described, institute gives an actual example and only is used for explaining the present invention, is not be used to limiting scope of the present invention.
Embodiment 1
Koji rice 400kg is put into water to be flooded 45～50 minutes, then steam 40～55 minutes rear ventings with the rotary roller starter propagation machine and be cooled to 45 ℃, the kind that adds 0.36kg at the Qu Mizhong of cooling maintains the temperature at 37 ℃～38 ℃ cultivations 17～18 hours after bent the mixing, after finishing, insulation moves into the koji canopy, maintain the temperature at 34 ℃～35 ℃, 8～9 hours, make Mi Qu.
The Mi Qu of above-mentioned preparation is poured in the fermentation unit, stir after adding water 400kg, obtain the mixed once material, the La of access 0.8kg
3+Rare earth ion, Sm
3+Rare earth ion, Y
3+The mixing enzyme preparation of rare earth ion, amylase, saccharifying enzyme, isoamylase, beta-amylase, maltin, phosphoesterase, cellulase, hemicellulase, proteolytic enzyme, yeast intracellular enzyme, lipase, Esterified Enzyme, tannase, polygalacturonase and oxydo-reductase mixes, wherein said mixture is 60% of described one time fermentation device volume, adding 0.88kg concentration is that 6% sulfurous acid left standstill 2 days under 23 ℃～24 ℃ again, makes wine with dregs one time.
A wine with dregs is moved in the secondary fermentation device, to steam rice 800kg adds in the secondary fermentation device, again water 1200kg is added in the secondary fermentation device, at last the 8kg oolong tea is added mixed fermentation in the secondary fermentation device, adjust temperature to 24 ℃～25 ℃ fermentation 6 days, the temperature of in good time adjusting wine with dregs in the control secondary fermentation device is no more than 35 ℃.The wine with dregs fully matured, i.e. the secondary wine with dregs that contains effective content of tea of system is in the process of the maturation of wine with dregs, itself also ferments oolong tea, concomitant fermentations, the stripping in wine with dregs of the effective constituent of oolong tea, and the wine with dregs in the maturation had an effect, fragrance is mellow so that wine with dregs becomes when removing peculiar smell.After fermentation is finished, the secondary wine with dregs is moved into distilling machinery with pump, directly send into high pressure steam in wine with dregs, the steam of rising is through stainless steel serpentine tube, after the cold water cooling by the serpentine tube outside, the tea wine that contains the oolong tea composition.Obtain oolong tea liquor 2208kg, calculate the yield of liquor 78.6%.
Embodiment 2
Koji rice 400kg is put into water to be flooded 45～50 minutes, then steam 40～55 minutes rear ventings with the rotary roller starter propagation machine and be cooled to 45 ℃, maintaining the temperature at 37 ℃～38 ℃ after the steaming Qu Mizhong of cooling adds the bent mixing of 0.8kg kind cultivated 17～18 hours, after finishing, insulation moves into the koji canopy, maintain the temperature at 34 ℃～35 ℃, 8～9 hours, make Mi Qu.
Above-mentioned 400kg rice song is poured in the fermentation unit, stirred after adding water 600kg, access 1kgLa
3+Rare earth ion, Sm
3+Rare earth ion, Y
3+The rare earth ion mixing enzyme preparation mixes, and wherein said mixture is 70% of described vessel volume, and the concentration that adds again 2.5kg is 6% sulfurous acid, grows to suppress miscellaneous bacteria, leaves standstill 4 days under 23 ℃～24 ℃, makes wine with dregs one time;
A wine with dregs is moved in the secondary fermentation device, to steam rice 2000kg adds in the secondary fermentation device, again water 4000kg is added in the secondary fermentation device, at last oolong tea 15kg is added mixed fermentation in the secondary fermentation device, adjust temperature to 24 ℃～25 ℃ fermentation 7 days, the temperature of in good time adjusting wine with dregs in the control secondary fermentation device is no more than 35 ℃.The wine with dregs fully matured, i.e. the secondary wine with dregs that contains oolong tea effective constituent of system is in the process of the maturation of wine with dregs, itself also ferments oolong tea, concomitant fermentations, the stripping in wine with dregs of the effective constituent of oolong tea, and the wine with dregs in the maturation had an effect, fragrance is mellow so that wine with dregs becomes when removing peculiar smell.After fermentation is finished, the secondary wine with dregs is moved into distilling machinery with pump, directly in wine with dregs, send into high pressure steam, the steam that rises is through stainless steel serpentine tube, after the cold water cooling by the serpentine tube outside, the tea wine that contains black tea and green tea composition, obtain oolong tea liquor 5568kg, calculate the yield of liquor 79.3%.
Embodiment 3
Koji rice 400kg is put into water to be flooded 45～50 minutes, then steam 40～55 minutes rear ventings with the rotary roller starter propagation machine and be cooled to 45 ℃, maintaining the temperature at 37 ℃～38 ℃ after the steaming Qu Mizhong of cooling adds the bent mixing of 0.8kg kind cultivated 17～18 hours, after finishing, insulation moves into the koji canopy, maintain the temperature at 34 ℃～35 ℃, 8～9 hours, make Mi Qu.
Above-mentioned 400kg rice song is poured in the fermentation unit, and adding stirs behind the water 480kg obtains the mixed once material, access 1.76kgLa
3+Rare earth ion, Sm
3+Rare earth ion, Y
3+The rare earth ion mixing enzyme preparation mixes, and wherein said mixture is 70% of described vessel volume, and the concentration that adds again 2.5kg is 6% sulfurous acid, grows to suppress miscellaneous bacteria, leaves standstill 4 days under 23 ℃～24 ℃, makes wine with dregs one time;
A wine with dregs is moved in the secondary fermentation device, to steam rice 1320kg adds in the secondary fermentation device, again water 2400kg is added in the secondary fermentation device, at last oolong tea 10kg is added mixed fermentation in the secondary fermentation device, adjust temperature to 24 ℃～25 ℃ fermentation 7 days, the temperature of in good time adjusting wine with dregs in the control secondary fermentation device is no more than 35 ℃.The wine with dregs fully matured, i.e. the secondary wine with dregs that contains effective content of tea of system is in the process of the maturation of wine with dregs, itself also ferments green tea, concomitant fermentations, the stripping in wine with dregs of the effective constituent of green tea, and the wine with dregs in the maturation had an effect, fragrance is mellow so that wine with dregs becomes when removing peculiar smell.After fermentation is finished, the secondary wine with dregs is moved into distilling machinery with pump, directly in wine with dregs, send into high pressure steam, the steam that rises is through stainless steel serpentine tube, after the cold water cooling by the serpentine tube outside, the tea wine that contains black tea and green tea composition, obtain green tea liquor 3614kg, calculate the yield of liquor 78.9%.
Embodiment 4
Koji rice 400kg is put into water to be flooded 45～50 minutes, then steam 40～55 minutes rear ventings with the rotary roller starter propagation machine and be cooled to 45 ℃, maintaining the temperature at 37 ℃～38 ℃ after the steaming Qu Mizhong of cooling adds the bent mixing of 0.6kg kind cultivated 17～18 hours, after finishing, insulation moves into the koji canopy, maintain the temperature at 34 ℃～35 ℃, 8～9 hours, make Mi Qu.
Above-mentioned 400kg rice song is poured in the fermentation unit, stirred after adding water 500kg, access 1.35kgLa
3+Rare earth ion, Sm
3+Rare earth ion and Y
3+The rare earth ion mixing enzyme preparation mixes, and wherein said mixture is 70% of described vessel volume, and the concentration that adds again 2.3kg is 6% sulfurous acid, grows to suppress miscellaneous bacteria, leaves standstill 4 days under 23 ℃～24 ℃, makes wine with dregs one time;
A wine with dregs is moved in the secondary fermentation device, to steam rice 1750kg adds in the secondary fermentation device, again water 3400kg is added in the secondary fermentation device, at last oolong tea 13kg is added mixed fermentation in the secondary fermentation device, adjust temperature to 24 ℃～25 ℃ fermentation 7 days, the temperature of in good time adjusting wine with dregs in the control secondary fermentation device is no more than 35 ℃.The wine with dregs fully matured, i.e. the secondary wine with dregs that contains oolong tea effective constituent of system is in the process of the maturation of wine with dregs, itself also ferments oolong tea, concomitant fermentations, the stripping in wine with dregs of the effective constituent of oolong tea, and the wine with dregs in the maturation had an effect, fragrance is mellow so that wine with dregs becomes when removing peculiar smell.After fermentation is finished, the secondary wine with dregs is moved into distilling machinery with pump, directly in wine with dregs, send into high pressure steam, the steam that rises is through stainless steel serpentine tube, after the cold water cooling by the serpentine tube outside, the tea wine that contains black tea and green tea composition, obtain oolong tea liquor 4750kg, calculate the yield of liquor 78.3%.
Embodiment 5
Koji rice 400kg is put into water to be flooded 45～50 minutes, then steam 40～55 minutes rear ventings with the rotary roller starter propagation machine and be cooled to 45 ℃, maintaining the temperature at 37 ℃～38 ℃ after the steaming Qu Mizhong of cooling adds the bent mixing of 0.7kg kind cultivated 17～18 hours, after finishing, insulation moves into the koji canopy, maintain the temperature at 34 ℃～35 ℃, 8～9 hours, make Mi Qu.
Above-mentioned 400kg rice song is poured in the fermentation unit, stirred after adding water 550kg, access 1.42kgLa
3+Rare earth ion, Sm
3+Rare earth ion and Y
3+The rare earth ion mixing enzyme preparation mixes, and wherein said mixture is 70% of described vessel volume, and the concentration that adds again 2.4kg is 6% sulfurous acid, grows to suppress miscellaneous bacteria, leaves standstill 4 days under 23 ℃～24 ℃, makes wine with dregs one time;
A wine with dregs is moved in the secondary fermentation device, to steam rice 1500kg adds in the secondary fermentation device, again water 3100kg is added in the secondary fermentation device, at last oolong tea 14kg is added mixed fermentation in the secondary fermentation device, adjust temperature to 24 ℃～25 ℃ fermentation 7 days, the temperature of in good time adjusting wine with dregs in the control secondary fermentation device is no more than 35 ℃.The wine with dregs fully matured, i.e. the secondary wine with dregs that contains oolong tea effective constituent of system is in the process of the maturation of wine with dregs, itself also ferments oolong tea, concomitant fermentations, the stripping in wine with dregs of the effective constituent of oolong tea, and the wine with dregs in the maturation had an effect, fragrance is mellow so that wine with dregs becomes when removing peculiar smell.After fermentation is finished, the secondary wine with dregs is moved into distilling machinery with pump, directly in wine with dregs, send into high pressure steam, the steam that rises is through stainless steel serpentine tube, after the cold water cooling by the serpentine tube outside, the tea wine that contains black tea and green tea composition, obtain oolong tea liquor 4387kg, calculate the yield of liquor 78.8%.
The comparative example:
First 400 kilograms in koji rice is put into water and flooded 45～50 minutes, then steamed about 50 minutes with the rotary roller starter propagation machine.Ventilation is cooled to 45 ℃, adds kind of song 400 grams in the steaming rice of cooling, mixes after about 30 minutes, keeps 37～38 ℃ of product temperature, cultivates about 17～18 hours, takes out from the cylinder starter propagation machine, moves into the koji canopy.Keep 34～35 ℃ of product temperature, after 8～9 hours, the bent rice that stirs in the koji canopy makes bent rice keep uniform temperature.Cultivate again 10 hours the group about, make Mi Qu.
In the one time fermentation grain, add 480 liters in water, add 1200 milliliters in 400 kilograms of above-mentioned rice songs and yeast, after fully mixing, under 23～24 ℃, leave standstill about 1 week, make wine with dregs one time.With pump a wine with dregs is moved into secondary and send out in the wine with dregs groove, add and steam 800 kilograms in rice, 1440 liters in water, after fully mixing, with 10 kilograms of mixing of oolong tea.Wine with dregs temperature during with Secondary Fermentation is adjusted to 24～25 ℃, and the wine with dregs temperature constantly raises during the fermentation, the top temperature of wine with dregs should be controlled at 35 ℃, therefore, needs to adjust temperature in good time.Approximately through 2 weeks, the wine with dregs fully matured must contain the secondary wine with dregs of oolong tea effective constituent.In the ripening process of wine with dregs, itself also ferments oolong tea, concomitant fermentations, and the stripping in wine with dregs of the effective constituent of oolong tea, and the wine with dregs in the maturation had an effect.When removing peculiar smell, make the wine with dregs flavor become fragrant mellow.With pump the secondary wine with dregs is moved into distilling machinery, directly send into high pressure steam in wine with dregs, the steam of rising is through stainless steel serpentine tube.And water gets 2087 liters in oolong tea liquor from exterior cooling, calculates the yield of liquor and is: 66.7%.
In the prior art, (P120～P121 comparison of process flow figure as can be known such as " liquor and fermented wine goods 456 examples " that scientific and technical literature press in December, 2003 publishes for the complicated process of preparation of tea wine, traditional technology comprises green tea → immersion → mixing tea juice → adjusting component → adding yeast → Primary Fermentation → secondary fermentation → allotment → clarification → ageing → tinning → operations such as sterilization → finished product), and by above-described embodiment 1 to 3 as can be known, (one time fermentation needed for 1 week to fermentation time length in the conventional processes, Secondary Fermentation 2 weeks of needs) the present invention's preparation tea wine operation has obviously shortened fermentation time, save production cost and period, improved productive rate.
The above only is preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a tea method for preparing wine is characterized in that, may further comprise the steps:
Step 1: preparation Mi Qu, a certain amount of meter Qu Yushui poured in the one time fermentation device stir, obtain the mixed once material after the mixing, access again micro-organism enzyme preparation and mix, under 23 ℃～24 ℃, left standstill 2～4 days, make wine with dregs one time;
Step 2: after adding steaming rice, water fully mix in the described wine with dregs immigration secondary fermentation device of step 1 preparation, add again clean tealeaves mixed fermentation and obtain the secondary mixture material, adjust temperature to 24 ℃～25 ℃ fermentation 6～7 days, wine with dregs fully matured, i.e. the secondary wine with dregs that contains effective content of tea of system;
Step 3: with the tea wine of secondary wine with dregs distillation system.
2. a kind of tea method for preparing wine according to claim 1 is characterized in that, described micro-organism enzyme preparation is La
3+Rare earth ion, Sm
3+Rare earth ion, Y
3+The mixture of any one or a few in rare earth ion, amylase, saccharifying enzyme, isoamylase, beta-amylase, maltin, phosphoesterase, cellulase, hemicellulase, proteolytic enzyme, yeast intracellular enzyme, lipase, Esterified Enzyme, tannase, polygalacturonase and the oxydo-reductase.
3. a kind of tea method for preparing wine according to claim 1 is characterized in that, in the described one time fermentation device of step 1, is that 1:1～1.5 add in the one time fermentation device by mass percentage with Mi Quyu water.
4. a kind of tea method for preparing wine according to claim 1 is characterized in that, in the step 1 and in the step 2, described mixed once material is less than or equal to 70% of described one time fermentation device volume; Described secondary mixture material is less than or equal to 70% of described secondary fermentation device volume.
5. according to claim 1 to 3 each described a kind of tea method for preparing wine, it is characterized in that the cut-in quality of the micro-organism enzyme preparation described in the step 2 is 0.1%～0.2% of described mixed once material.
6. according to claim 1 to 3 each described a kind of tea method for preparing wine, it is characterized in that, in the step 2, after the access micro-organism enzyme preparation, ferment before, 0.25%～0.5% the concentration that adds described mixed once material quality is 6% fungistat.
7. a kind of tea method for preparing wine according to claim 5 is characterized in that, described fungistat is penicillin or sulfurous acid.
8. according to claim 1 to 3 each described a kind of tea method for preparing wine, it is characterized in that in the step 2, at described secondary fermentation device, will steam rice is that 1～2:1 adds in the secondary fermentation device with the described mixed once material of step 1 amount by mass percentage; Be that 1.5～3:1 adds in the secondary fermentation device by mass percentage with water and the described mixed once material of step 1 amount again; Adding at last the described mixed once material of tealeaves and step 1 amount adds in the secondary fermentation device for 1:100～150 by mass percentage.
9. according to claim 1 to 3 each described a kind of tea method for preparing wine, it is characterized in that the temperature of controlling wine with dregs in the secondary fermentation device by in good time adjustment is no more than 35 ℃.
10. according to claim 1 to 3 each described a kind of tea method for preparing wine, it is characterized in that, the Mi Qu of preparation described in the step 1 may further comprise the steps: koji rice is put into water flooded 45～50 minutes, steam 40～55 minutes rear ventings and be cooled to 45 ℃, maintain the temperature at 37 ℃～38 ℃ cultivations 17～18 hours after in the steaming rice of cooling, adding 0.09%～0.2% kind of bent mixing, move into the koji canopy after insulation finishes, maintain the temperature at 34 ℃～35 ℃, 8～9 hours, make Mi Qu.
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| CN103666993A (en) * | 2013-09-25 | 2014-03-26 | 红河五里冲生态茶业有限公司 | Tea fermented distilled liquor and preparation method |
| CN104804943A (en) * | 2015-05-07 | 2015-07-29 | 浙江碧云天农业发展有限公司 | Tea wine and preparation method thereof |
| CN107267340A (en) * | 2017-08-18 | 2017-10-20 | 黑龙江省科学院大庆分院 | A kind of perilla leaf function wine brewage technology |
| CN114958526A (en) * | 2021-02-23 | 2022-08-30 | 安徽金种子酒业股份有限公司 | Process method for cultivating brewing tea koji in summer and autumn tea pile fermentation mode |
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| CN1778884A (en) * | 2004-11-18 | 2006-05-31 | 大连华翰酒业有限公司 | Tea wine and its production |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666993A (en) * | 2013-09-25 | 2014-03-26 | 红河五里冲生态茶业有限公司 | Tea fermented distilled liquor and preparation method |
| CN103666993B (en) * | 2013-09-25 | 2015-10-14 | 红河五里冲生态茶业有限公司 | Tea leaf fermentation liquor and method for making |
| CN104804943A (en) * | 2015-05-07 | 2015-07-29 | 浙江碧云天农业发展有限公司 | Tea wine and preparation method thereof |
| CN107267340A (en) * | 2017-08-18 | 2017-10-20 | 黑龙江省科学院大庆分院 | A kind of perilla leaf function wine brewage technology |
| CN114958526A (en) * | 2021-02-23 | 2022-08-30 | 安徽金种子酒业股份有限公司 | Process method for cultivating brewing tea koji in summer and autumn tea pile fermentation mode |
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| CN102965236B (en) | 2014-05-21 |
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