CN103952260A - Production and processing technology of tea plant flower wine - Google Patents

Abstract

The invention relates to a production and processing technology of a tea plant flower wine. The technology comprises the concrete steps of picking tea plant flowers, cleaning the tea plant flowers, performing hot air withering, performing high-temperature flower steaming, cooling at normal temperature, putting koji, packaging into jars and sealing, preserving heat and fermenting, and performing room-temperature deacidification. The invention provides the tea plant flower wine brewed by using the tea plant flowers as raw materials by virtue of a biological fermentation process; the tea plant flower wine is rich in wine flavor, abundant in mash, clear and transparent and rich in nutrient, and is a rare good wine; the wine also can be used as a condiment of a camellia type healthcare wine at the same time, can be appropriate for long-term drinking of people of all ages and both sexes, can be used for increasing the body nutrition and improving the body immunity, and has peculiar healthcare effects because of rich antioxidants.

Description

A kind of production and processing technology of tea plant flower wine

Technical field

The invention belongs to tea product manufacture field, particularly a kind of production and processing technology of tea plant flower wine.

Background technology

Tea Flower because of its vegetative period long, a large amount of internal substances have been accumulated, in Tea Flower, contain the material that multiple human body is useful, peculiar is that Antioxidants is very high, there are very high industrial abstract and commercial exploitation to be worth, Tea Flower can be used as the alternative materials of tealeaves and extracts Polyphenols antioxidant, greatly reduces the cost of this series products, thereby makes natural antioxidants substituted chemistry synthetized oxidation preventive agent in commercial operation, become possibility.Measure according to one's analysis, Tea Flower contains tea-polyphenol, amino acid, tea polysaccharide, protein, saponin etc. human body active substance is accounted for more than 90%, have removing toxic substances, lipopenicillinase, hypoglycemic, anti-ageing, anticancer, press down the effects such as cancer, nourishing, strong body, skin maintenance.Because the artificial Tea Flower of plucking is equivalent to tea tree to do and once stopped sexual propagation " operation ", can make tea tree nutrient abundant simultaneously, there is the effect that promotes tea tree to overfulfil a production target, improve tea leaf quality.Tea Flower is kept one's identity hidden over the past thousands of years in Chinese tea history always, nobody shows any interest in, and few people know to obtain its " truth ".Even to this day, not only the general population has little understanding to Tea Flower, and the people in tea township also knows little about it, and they are the jinx as tea tree Tea Flower even.In tea grower's experience, Tea Flower is the organ of multiplication of tea tree, and Tea Flower is long on branch together with fruit, and with tealeaves contention water and nutrient, for guaranteeing tea growth, tea grower will overtax one's nerves and nip off the flowers arduously every year.

Summary of the invention

The object of the invention is provides a kind of body health benefits, has the production and processing technology of the tea plant flower wine of nourishing function according to the special efficacy of Tea Flower.

A production and processing technology for tea plant flower wine, its concrete steps are:

(1), pluck Tea Flower: a bud just ready to burst in camellia is plucked tea place early morning every day open season or open fresh camellia flower just; Remove calyx and bennet;

(2), clean Tea Flower: with distilled water, clean fresh camellia flower on the mesh transmission band rotating, except impurity such as dusts;

(3), hot blast withers: by 30 ℃ of hot-air dewaterings, within 3 hours, wither, make moisture slough 30～40%;

(4), high temperature steams flower: fresh camellia flower is placed on to 100 ℃ of water proof boilings on the shelf that is placed with gauze in steamer and within 5～7 minutes, takes the dish out of the pot;

(5), normal temperature is cooling: the camellia just having taken the dish out of the pot is cooled to 25～30 ℃;

(6), throw in Koji: cooling good camellia flower is mixed by the weight ratio of 500:0.9 with concentrated sweet yeast for brewing rice wine and stir rapidly;

(7), dress altar sealing: first wide-mouth altar is carried out to cleaning and sterilizing processing, again the camellia after fully mixing is packed into rapidly in the altar cleaning up, and turn clockwise gently and leave a heat radiation duct in altar central authorities with clean bamboo chopsticks in jar central authorities, along bamboo chopsticks to duct, add a little to dissolve the distilled water of residue sweet wine Koji, once fill up aperture; And seal immediately;

(8), heat-preservation fermentation: the wide-mouth altar leavening temperature to sealing is controlled at 30～35 ℃, ferments and can take out for 48 hours; Can not move wide-mouth altar during the fermentation, and can not stir the content fermenting, in order to avoid content turns sour;

(9), room temperature deacidification: the fermentation camellia wine of 48 hours is placed in the room of 10 ℃ of left and right and carries out secondary fermentation processing through 2～3 days or longer for some time, remove tart flavour, and remove by filter the part camellia flower base of a fruit and obtain camellia wine.

The special efficacy that the present invention makes full use of Tea Flower carries out deep processing, and not only strong, the wrong liquid of aroma is abundant for gained tea plant flower wine, and because its polyphenoils is extremely abundant, has peculiar health-care effect.

Embodiment

Tea Flower is a kind of high-quality protein nutritive source, can match in excellence or beauty with universally acknowledged oxidation resistant plant Rosmarinus officinalis.

The effects such as Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, cancer-resisting and strengthening immunity, its protein, tea polysaccharide, tea-polyphenol, active antioxidant exceed allied substances content in tealeaves, and pesticide residue and heavy metal content are lower than European Union's standard.It is a kind of, every year reproducible natural resource abundant without cultivation again, reserves.At present, the whole nation can gather more than 400 ten thousand tons of fresh flowers, can be made into more than 50 ten thousand tons of dried flower raw materials.But because people are very few to the effect understanding of Tea Flower, so the deep processing development of Tea Flower is very limited.

The present invention, according to the further research and development of people to Tea Flower in recent years, show that a kind of Tea Flower that adopts is as the complete processing of main material production tea plant flower wine.Its concrete steps are:

(1), pluck Tea Flower: a bud just ready to burst in camellia is plucked tea place early morning every day open season or open fresh camellia flower just; Remove calyx and bennet;

(2), clean Tea Flower: with distilled water, clean fresh camellia flower on the mesh transmission band rotating, except impurity such as dusts;

(3), hot blast withers: by 30 ℃ of hot-air dewaterings, within 3 hours, wither, make moisture slough 30～40%;

(4), high temperature steams flower: fresh camellia flower is placed on to 100 ℃ of water proof boilings on the shelf that is placed with gauze in steamer and within 5～7 minutes, takes the dish out of the pot;

(5), normal temperature is cooling: the camellia just having taken the dish out of the pot is cooled to 25～30 ℃;

(6), throw in Koji: cooling good camellia flower is mixed by the weight ratio of 500:0.9 with concentrated sweet yeast for brewing rice wine and stir rapidly;

(7), dress altar sealing: first wide-mouth altar is carried out to cleaning and sterilizing processing, again the camellia after fully mixing is packed into rapidly in the altar cleaning up, and turn clockwise gently and leave a heat radiation duct in altar central authorities with clean bamboo chopsticks in jar central authorities, along bamboo chopsticks to duct, add a little to dissolve the distilled water of residue sweet wine Koji, once add and probably just filled up aperture; If just do not added again after being absorbed, and sealed immediately; Require all utensils all should sterilize or pour boiling water on pouring and soaked, to kill a large amount of miscellaneous bacterias;

(8), heat-preservation fermentation: the wide-mouth altar leavening temperature to sealing is controlled at 30～35 ℃, ferments and can take out for 48 hours; Can not move wide-mouth altar during the fermentation, and can not stir the content fermenting, in order to avoid content turns sour;

(9), room temperature deacidification: the fermentation camellia wine of 48 hours is placed in the room of 10 ℃ of left and right and carries out secondary fermentation processing through 2～3 days or longer for some time, remove tart flavour, and remove by filter the part camellia flower base of a fruit and obtain camellia wine.

The present invention take Tea Flower to pass through a kind of tea plant flower wine of biofermentation technique brew as main raw material, and not only strong, the wrong liquid of aroma is abundant, as clear as crystal and sweet and pure tasty and refreshing, and nutritious, is a kind of rare good wine; Also can be used as the seasonings of camellia type health promoting wine simultaneously.The all suitable long-term drinking of men and women, old and young, can increase body nutrition and improve immunity of organisms.

Claims (1)

1. a production and processing technology for tea plant flower wine, is characterized in that: the concrete production stage of described tea plant flower wine is:

(1), pluck Tea Flower: a bud just ready to burst in camellia is plucked tea place early morning every day open season or open fresh camellia flower just; Remove calyx and bennet;

(2), clean Tea Flower: with distilled water, clean fresh camellia flower on the mesh transmission band rotating, except impurity such as dusts;

(3), hot blast withers: by 30 ℃ of hot-air dewaterings, within 3 hours, wither, make moisture slough 30～40%;

(4), high temperature steams flower: fresh camellia flower is placed on to 100 ℃ of water proof boilings on the shelf that is placed with gauze in steamer and within 5～7 minutes, takes the dish out of the pot;

(5), normal temperature is cooling: the camellia just having taken the dish out of the pot is cooled to 25～30 ℃;

(6), throw in Koji: cooling good camellia flower is mixed by the weight ratio of 500:0.9 with concentrated sweet yeast for brewing rice wine and stir rapidly;

(7), dress altar sealing: first wide-mouth altar is carried out to cleaning and sterilizing processing, again the camellia after fully mixing is packed into rapidly in the altar cleaning up, and turn clockwise gently and leave a heat radiation duct in altar central authorities with clean bamboo chopsticks in jar central authorities, along bamboo chopsticks to duct, add a little to dissolve the distilled water of residue sweet wine Koji, once fill up aperture; And seal immediately;

(8), heat-preservation fermentation: the wide-mouth altar leavening temperature to sealing is controlled at 30～35 ℃, ferments and can take out for 48 hours; Can not move wide-mouth altar during the fermentation, and can not stir the content fermenting, in order to avoid content turns sour;

(9), room temperature deacidification: the fermentation camellia wine of 48 hours is placed in the room of 10 ℃ of left and right and carries out secondary fermentation processing through 2～3 days or longer for some time, remove tart flavour, and remove by filter the part camellia flower base of a fruit and obtain camellia wine.