CN103666993B - Tea leaf fermentation liquor and method for making - Google Patents
Tea leaf fermentation liquor and method for making Download PDFInfo
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- CN103666993B CN103666993B CN201310439726.0A CN201310439726A CN103666993B CN 103666993 B CN103666993 B CN 103666993B CN 201310439726 A CN201310439726 A CN 201310439726A CN 103666993 B CN103666993 B CN 103666993B
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Abstract
This tea leaf fermentation liquor that the present invention proposes, its making step is: pulverized by grain; By tealeaves and after pulverizing grain be that 1-3:7-9 mixes by dry ratio; Add water koji fermentation; Distill to obtain tea leaf fermentation liquor.Grain is the mixture of arbitrary proportion collocation between rice, corn, Chinese sorghum, buckwheat, Wheat and barley multi items, and tealeaves is one or more in Camellia nitidissima Chi, Leaf of Assam Tea, green tea and black tea, ferments for raw material fermentation or cooked material fermentation.The present invention adopts tealeaves and grain to be mixed together fermentation, particularly Camellia nitidissima Chi is fermented together with grain, the distiller's yeast of distinctive fermentative microflora and conventional brew in tealeaves is allowed to interact, allow the nutritive ingredient in tealeaves, flavour ingredient mix with the composition in wine liquid, to act on, form novel wine body note type and mouthfeel.The vinosity of this wine is continuous soft long, the taste that naivete is assorted, and just, the fresh wine of coming out of the stove is with suitable with grain liquor more than the 5 years old wine mouthfeels of wine degree with raw material for fragrant full taste.For raw enter body, drag the flu condition subject of not healing for a long time, once oral 20-50ml can fully recover.
Description
Technical field
The present invention relates to a kind of tea leaf fermentation liquor and method for making.
Background technology
Tealeaves is a kind of beverage, in the idea of people, tealeaves just recovers from fatigue the thing brewed quenched the thirst, and is at most also the articles for use of leisure taste, although tealeaves has saying of delayed fermentation, Chen Yuexiang got over by tealeaves, and taste is more dense purer, but this spontaneous fermentation and traditional brewing fermentation neither the same thing, because starch or the carbohydrate content of ethanol can be converted into inside tealeaves, neither main component even if having, so, be difficult to tealeaves and fermented distilled liquor to link together.If tealeaves and grain being mixed together the cocktail party that fermentation obtains is what taste a kind of, whether what composition, can have a negative impact to human body, and these are all unknown numbers, and that does not see that someone proposed so to attempt over the past thousands of years reporting for work.
But a kind of imagination, once be suggested, would not rest on the imagination stage forever.
Summary of the invention
Object of the present invention proposes a kind of tea leaf fermentation liquor and method for making exactly, this fermented wine is the product after tealeaves and grain mixed fermentation, belongs to a kind of high spirit, its special taste, suitable for drinking, enrich with this selection space that people drink height distilling liquor.
This tea leaf fermentation liquor that the present invention proposes, is characterized in that the product that it is through following processing step and obtains:
(1) be that 1-3:7-9 mixes by tealeaves with rice ratio by weight;
(2) add koji fermentation and obtain distiller's wort;
(3) tea leaf fermentation liquor is distilled to obtain to distiller's wort.
The tealeaves of step (1) is Camellia nitidissima Chi, Leaf of Assam Tea, green tea or black tea, and grain is one or more in rice, corn, Chinese sorghum, buckwheat, Wheat and barley.
The production method of tea leaf fermentation liquor, is characterized in that it has the following steps:
(1) Grain Powder is broken to the fineness being less than 3mm, rice need not be pulverized;
(2) tealeaves is mixed in the ratio that dry ratio is 1-3:7-9 with grain after pulverizing;
(3) add water koji fermentation;
(4) tea leaf fermentation liquor is distilled to obtain.
Step (1) rice can replace with grinding the paddy not dividing chaff, and rice can not be pulverized.
The grain of step (1) can be single variety, also can be the mixture of arbitrary proportion collocation between rice, corn, Chinese sorghum, buckwheat, Wheat and barley multi items.
The grain of step (1) containing rice (also can with cracking rice) 80-90%, jowar 10-20%, or containing corn 10%, jowar 10%, wheat 30%, barley 20%, rice 30%.
Tealeaves in step (2) is one or more in Camellia nitidissima Chi, Leaf of Assam Tea, green tea and black tea.
When the fermentation of step (3) is raw material fermentation, the grain preparing tealeaves is mixed with the ratio of water by weight 1:3, then mixes thoroughly with the distiller's yeast by grain weight 0.5-0.8%, put into fermentation vat or mash-back ferments.Grain weight now comprises the weight of tealeaves.
When the fermentation of step (3) is cooked material fermentation, first grain is soaked and then cook together with tealeaves, to add water after spreading for cooling and distiller's yeast is mixed thoroughly, put into fermentation vat or mash-back ferments, grain during cooked material fermentation, the same raw material fermentation of weight proportion between tealeaves and distiller's yeast.
The fermentation of step (3), summer, the ratio of grain water song was 100:300:0.8, and in winter, the ratio of grain water song is 100:260:0..8, and leavening temperature is 25-35 DEG C.
Emphasis of the present invention adopts tealeaves and grain to be mixed together fermentation, Camellia nitidissima Chi is particularly adopted to ferment together with grain, the distiller's yeast of distinctive fermentative microflora and conventional brew in tealeaves is allowed to interact, allow the nutritive ingredient in tealeaves, flavour ingredient mix with the composition in wine liquid, act on simultaneously, form novel wine body note type and mouthfeel.Wherein the arrange in pairs or groups Camellia nitidissima Chi liquor of co-fermentation gained of Camellia nitidissima Chi and grain is domestic initiation.
The feature of this wine is that vinosity is continuous soft long, the taste that naivete is assorted, just, the fresh wine of coming out of the stove is with suitable with grain liquor more than the 5 years old wine mouthfeels of wine degree with raw material for fragrant full taste, reason may be watered down the strong of grain wine after tealeaves participates in fermentation, makes wine body become continuous evenly soft.It serves to show that tealeaves liquor obviously can shorten grain liquor digestion time, improve mouthfeel.
Because Camellia nitidissima Chi (Classification system Camellia nitidissimachi) discovery time is not long, it is different from ordinary tea leaves, people were used mainly with viewing and admiring angle in the past, that recent years is inchoate as beverage tea, its tea value of aspects such as eating waits people's further investigation and exploitation, particularly as unprecedented especially with the trial of grain cooperatively fermentative production tealeaves liquor, people are difficult to expect its technique effect in advance.The present invention tests and the whole nine yards first, has produced a collection of Camellia nitidissima Chi fermented distilled liquor.Through probationary certificate, this wine is suitably drunk not only has general white wine activating muscle and blood, improves effect that cardiovascular and cerebrovascular is unimpeded, more has clearing heat and detoxicating, promote the production of body fluid and quench one's thirst, and the obvious effect of diuresis clearing damp.For raw enter body, drag the flu condition subject of not healing for a long time, once oral 20-50ml can fully recover.
Embodiment
Positive technique effect of the present invention is further illustrated below with example.
Example 1, by final product Camellia nitidissima Chi leaf 20%(dry weight then, mix with the rice of 80% down together), the ratio poach of 3 parts of water is added in 1 part of tea rice compound, the distiller's yeast simultaneously adding compound (weight) 0.5-0.8% enters pond and carries out cooked material fermentation, about 3 months of fermentation time, temperature is 25-30 DEG C, stirs once every 5 days.The rear distilling furnace that fermented distills, and the technological process of distillation is identical with operational requirement and traditional method.
The finished product Camellia nitidissima Chi of this example is close with the method for making of ordinary tea leaves, is all through and picks tea-leaves, rub tea, and a few procedure of tea curing completes.
The above-mentioned compound of this example after above-mentioned operation, gained Camellia nitidissima Chi fermented distilled liquor, alcoholic strength 52-65%(V/V), after blending, finally become the distilling liquor of alcoholic strength 52%.Than same pure grain with technique fermented distilled liquor, the yield of liquor of this example exceeds 5 percentage points, and one of possible cause is that tealeaves participates in fermentation and improves carbohydrate and starch component in grain and become the transformation efficiency of ethanol.
This liquor water white transparency, infuse clearly pure, good smell, vinosity is mellow, long times of aftertaste, and except the taste of wine, also have a kind of indistinct tea scented tea profit to reverberate in mouth, this sensation continues 2-5 minute in mouth, feels very beautiful.Many friends drink rear all express one's surprise, wonder, etc wonderful, require order goods in a large number.Wherein more than 20 people successively must cross raw flu, and take medicine a Zhou Buyu, but try out this wine once, and 30-100ml not etc., has not just fully recovered for second day.
On above-mentioned examples of many successful basis, change the proportioning of Camellia nitidissima Chi and rice into 10%:90% and 30%:70% respectively, all the other conditions are constant, gained Camellia nitidissima Chi fermented distilled liquor mouthfeel do not have considerable change, the yield of liquor with technique fermented distilled liquor, exceeds 3.1 and 6.9 percentage points than same pure grain respectively.Illustrate that Camellia nitidissima Chi within the specific limits, its proportion and the yield of liquor direct proportionality.
Example 2, produce YUNWU CHA 10% per year with working as in green tea, rice 90% mixes, and all the other are with situation example 1.Slightly strong than Camellia nitidissima Chi fermented distilled liquor alcoholic strength in gained tea leaf fermentation liquor mouthfeel, the yield of liquor is a little less than the 0.5-1 percentage point of example 1 with tea grain proportioning.
When tea grain ratio changes 20%:80% and 30%:70% respectively into, mouthfeel is obviously deteriorated, and vinosity streamer chamber has astringent taste, and possible cause is the useful fermentative microflora that the newly picked and processed tea leaves that ought produce per year lack some necessity, and astringent taste is not able to do in time caused by elimination.
Example 3, mixes with 5 years Folium camelliae assamicae (processed) 20% and 80% rice, all the other situation examples 1.Gained tea leaf fermentation liquor color and luster is micro-red, and mouthfeel is better than example 1, and fragrant strongly fragrant taste is full, and aftertaste is longer, suitable with tea grain proportioning of the yield of liquor and example 1.
Example 4, changes the zymotechnique of example 1 into raw material fermentation, gained tea leaf fermentation liquor when all the other conditions are constant, the yield of liquor and grog suitable, difference only 0.3 percentage point.Mouthfeel is slightly worse than grog, reason may be tealeaves without cooking, tea perfume (or spice) is difficult to tasty, the beneficiating ingredient of tealeaves fails to give full play to.
Claims (5)
1. a tea leaf fermentation liquor, it is characterized in that it carries out cooked material fermentation with Camellia nitidissima Chi, rice, distills and form for raw material and distiller's yeast, in tea rice compound, tea rice weight ratio is 1-3:7-9, and its method for making comprises the steps:
(1) Camellia nitidissima Chi adding aforementioned proportion after rice in steep is cooked together, add water after spreading for cooling and distiller's yeast mix thoroughly;
(2) put into fermentation vat or mash-back carries out the distiller's wort that ferments to obtain, distiller's yeast add-on is the 0.5-0.8% of grain weight;
(3) distill distiller's wort and obtain tea leaf fermentation liquor.
2. tea leaf fermentation liquor according to claim 1, is characterized in that Camellia nitidissima Chi Leaf of Assam Tea replaces, and one or more in rice corn, Chinese sorghum, buckwheat, Wheat and barley replace or arrange in pairs or groups mutually with arbitrary proportion.
3. tea leaf fermentation liquor according to claim 1 and 2, is characterized in that rice replaced with grinding the paddy not dividing chaff.
4. tea leaf fermentation liquor according to claim 1 or 2, is characterized in that when rice and other kind grain are arranged in pairs or groups, rice 80-90%, Chinese sorghum 10-20%, or containing corn 10%, Chinese sorghum 10%, wheat 30%, barley 20%, rice 30%.
5. the method for making of tea leaf fermentation liquor according to claim 1 or 2, it is characterized in that the ratio of grain water song in summer is 100:300:0.8, winter, the ratio of grain water song is 100:260:0..8, and leavening temperature is 25-35 DEG C.
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571721B (en) * | 2013-11-19 | 2016-03-02 | 广西大学 | A kind of Camellia nitidissima Chi tea wine and preparation method thereof |
| CN104962445B (en) * | 2015-07-09 | 2017-06-06 | 周然 | A kind of preparation method and applications of green tea wine |
| CN105558109A (en) * | 2015-12-15 | 2016-05-11 | 赤水市山宝九和实业有限公司 | Long life golden camellia oral liquid and preparing process thereof |
| CN105713777A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Preparing method for highland barley wine |
| CN105713780A (en) * | 2016-03-22 | 2016-06-29 | 韦双周 | Preparation method of sorghum liquor |
| 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 |
| CN107541374A (en) * | 2016-06-27 | 2018-01-05 | 陈连凤 | A kind of tea wine and preparation method thereof |
| CN106281849A (en) * | 2016-08-11 | 2017-01-04 | 贵州凤冈文士锌硒茶酒开发有限公司 | A kind of brewing method of low methanol green tea wine |
| CN107057918A (en) * | 2017-02-14 | 2017-08-18 | 重庆市农业科学院 | A kind of the raw of tea wine makes manufacture method |
| CN107828580A (en) * | 2017-09-30 | 2018-03-23 | 张哲峰 | Liquor formula and liquor preparation method |
| CN108998321A (en) * | 2018-08-21 | 2018-12-14 | 陕西金醇古酒业有限责任公司 | A kind of Fu tea type liquor production process |
| CN110628549A (en) * | 2019-09-30 | 2019-12-31 | 韦明尊 | Novel glutinous rice tea wine making process |
| CN112063477A (en) * | 2020-09-28 | 2020-12-11 | 湖南沅陵大曲酒业有限公司 | Brewing method of green tea 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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