CN103952260B - Production and processing technology of tea plant flower wine - Google Patents
Production and processing technology of tea plant flower wine Download PDFInfo
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- CN103952260B CN103952260B CN201410192803.1A CN201410192803A CN103952260B CN 103952260 B CN103952260 B CN 103952260B CN 201410192803 A CN201410192803 A CN 201410192803A CN 103952260 B CN103952260 B CN 103952260B
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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
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, have accumulated a large amount of internal substance, containing the material that multiple human body is useful in Tea Flower, peculiar is that Antioxidants is very high, there are very high industrial abstract and commercial exploitation, the alternative materials that Tea Flower can be used as tealeaves extracts Polyphenols antioxidant, greatly reduces the cost of this series products, thus makes natural antioxidants substituted chemistry synthetized oxidation preventive agent become possibility in commercial operation.Measure according to analysis, containing tea-polyphenol, amino acid, tea polysaccharide, protein, saponin etc., more than 90% accounted for human body active substance in Tea Flower, have removing toxic substances, lipopenicillinase, hypoglycemic, anti-ageing, anticancer, press down cancer, nourishing, strengthen the effect such as body, skin maintenance.Simultaneously because manually pluck Tea Flower, be equivalent to do tea tree once stop sexual propagation " operation ", tea tree nutrient can be made abundant, there is promotion tea tree and to overfulfil a production target, improve the effect of 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 even the jinx of Tea Flower as tea tree.In the experience of tea grower, Tea Flower is the organ of multiplication of tea tree, and Tea Flower is long together with fruit fights for water and nutrient with tealeaves on branch, and for ensureing tea growth, tea grower will overtax one's nerves every year and nip off the flowers arduously.
Summary of the invention
The object of the invention is a kind of body health benefits to be provided according to the special efficacy of Tea Flower, there is the production and processing technology of the tea plant flower wine of nourishing function.
A production and processing technology for tea plant flower wine, its concrete steps are:
(1), Tea Flower is plucked: pluck fresh camellia flower just budding or just open in tea place early morning every day open season at camellia; Removing calyx and bennet;
(2), cleaning Tea Flower: with fresh camellia flower on the mesh transmission band of distilled water cleaning rotation, except impurity such as dusts;
(3), hot blast withers: within 3 hours, withered by 30 DEG C of hot-air dewaterings, make moisture slough 30 ~ 40%;
(4), high temperature steams flower: fresh camellia flower is placed in steamer 100 DEG C of water proof boilings on the shelf being placed with gauze and takes the dish out of the pot for 5 ~ 7 minutes;
(5), normal temperature cooling: the camellia just taken the dish out of the pot is cooled to 25 ~ 30 DEG C;
(6), Koji is thrown in: camellia flower cool and concentrated sweet yeast for brewing rice wine mixed by the weight ratio of 500:0.9 and also stir rapidly;
(7) altar sealing, is filled: first wide-mouth altar is carried out cleaning and sterilizing process, again by fully mixing after camellia load rapidly in the altar cleaned up, and jar central authorities with clean bamboo chopsticks turn clockwise gently altar central authorities leave one heat radiation duct, add the distilled water having dissolved residue sweet wine Koji a little along bamboo chopsticks to duct, once fill up aperture; And seal immediately;
(8), heat-preservation fermentation: control at 30 ~ 35 DEG C to the wide-mouth altar leavening temperature of sealing, ferment and can take out for 48 hours; Wide-mouth altar can not be moved during the fermentation, and can not stir the content fermented, in order to avoid content turns sour;
(9), room temperature deacidification: carry out secondary fermentation process through 2 ~ 3 days or longer for some time in the room fermentation camellia wine of 48 hours being placed on about 10 DEG C, removing tart flavour, and filter the remove portion camellia flower base of a fruit and namely obtain camellia wine.
The special efficacy that the present invention makes full use of Tea Flower carries out deep processing, and gained tea plant flower wine not only strong, the wrong liquid of aroma is abundant, and because its polyphenoils is abnormal 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.
Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, the effect such as 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 EU criteria.It is a kind of without the need to cultivation again, rich reserves, every year reproducible natural resource.At present, the whole nation can gather fresh flower more than 400 ten thousand tons, can be made into dried flower raw material more than 50 ten thousand tons.But because people understand very few to effect of Tea Flower, therefore the deep processing development of Tea Flower is very limited.
The present invention to the further research and development of Tea Flower, show that a kind of Tea Flower that adopts is as the complete processing of main material production tea plant flower wine according to people in recent years.Its concrete steps are:
(1), Tea Flower is plucked: pluck fresh camellia flower just budding or just open in tea place early morning every day open season at camellia; Removing calyx and bennet;
(2), cleaning Tea Flower: with fresh camellia flower on the mesh transmission band of distilled water cleaning rotation, except impurity such as dusts;
(3), hot blast withers: within 3 hours, withered by 30 DEG C of hot-air dewaterings, make moisture slough 30 ~ 40%;
(4), high temperature steams flower: fresh camellia flower is placed in steamer 100 DEG C of water proof boilings on the shelf being placed with gauze and takes the dish out of the pot for 5 ~ 7 minutes;
(5), normal temperature cooling: the camellia just taken the dish out of the pot is cooled to 25 ~ 30 DEG C;
(6), Koji is thrown in: camellia flower cool and concentrated sweet yeast for brewing rice wine mixed by the weight ratio of 500:0.9 and also stir rapidly;
(7) altar sealing, is filled: first wide-mouth altar is carried out cleaning and sterilizing process, again by fully mixing after camellia load rapidly in the altar cleaned up, and jar central authorities with clean bamboo chopsticks turn clockwise gently altar central authorities leave one heat radiation duct, add the distilled water having dissolved residue sweet wine Koji a little along bamboo chopsticks to duct, once add and probably just fill up aperture; If just do not added again after being absorbed, and sealed immediately; Require that all utensils all should sterilize or pour boiling water on pouring and soak, to kill a large amount of miscellaneous bacteria;
(8), heat-preservation fermentation: control at 30 ~ 35 DEG C to the wide-mouth altar leavening temperature of sealing, ferment and can take out for 48 hours; Wide-mouth altar can not be moved during the fermentation, and can not stir the content fermented, in order to avoid content turns sour;
(9), room temperature deacidification: carry out secondary fermentation process through 2 ~ 3 days or longer for some time in the room fermentation camellia wine of 48 hours being placed on about 10 DEG C, removing tart flavour, and filter the remove portion camellia flower base of a fruit and namely obtain camellia wine.
The present invention take Tea Flower as a kind of tea plant flower wine of main raw material by biofermentation technique brew, 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; Simultaneously also can as the seasonings of camellia type health promoting wine.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), Tea Flower is plucked: pluck fresh camellia flower just budding or just open in tea place early morning every day open season at camellia; Removing calyx and bennet;
(2), cleaning Tea Flower: with fresh camellia flower on the mesh transmission band of distilled water cleaning rotation, except impurity such as dusts;
(3), hot blast withers: within 3 hours, withered by 30 DEG C of hot-air dewaterings, make moisture slough 30 ~ 40%;
(4), high temperature steams flower: fresh camellia flower is placed in steamer 100 DEG C of water proof boilings on the shelf being placed with gauze and takes the dish out of the pot for 5 ~ 7 minutes;
(5), normal temperature cooling: the camellia just taken the dish out of the pot is cooled to 25 ~ 30 DEG C;
(6), Koji is thrown in: camellia flower cool and concentrated sweet yeast for brewing rice wine mixed by the weight ratio of 500:0.9 and also stir rapidly;
(7) altar sealing, is filled: first wide-mouth altar is carried out cleaning and sterilizing process, again by fully mixing after camellia load rapidly in the altar cleaned up, and jar central authorities with clean bamboo chopsticks turn clockwise gently altar central authorities leave one heat radiation duct, add the distilled water having dissolved residue sweet wine Koji a little along bamboo chopsticks to duct, once fill up aperture; And seal immediately;
(8), heat-preservation fermentation: control at 30 ~ 35 DEG C to the wide-mouth altar leavening temperature of sealing, ferment and can take out for 48 hours; Wide-mouth altar can not be moved during the fermentation, and can not stir the content fermented, in order to avoid content turns sour;
(9), room temperature deacidification: carry out secondary fermentation process through 2 ~ 3 days or longer for some time in the room fermentation camellia wine of 48 hours being placed on 10 DEG C, removing tart flavour, and filter the remove portion camellia flower base of a fruit and namely obtain camellia wine.
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| CN201410192803.1A CN103952260B (en) | 2014-05-09 | 2014-05-09 | Production and processing technology of tea plant flower wine |
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| CN201410192803.1A CN103952260B (en) | 2014-05-09 | 2014-05-09 | Production and processing technology of tea plant flower wine |
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| CN103952260A CN103952260A (en) | 2014-07-30 |
| CN103952260B true CN103952260B (en) | 2015-05-13 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010649A (en) * | 2015-05-01 | 2015-11-04 | 侯荣山 | Method for preparing preserved tea vinegar drink |
| CN105039097B (en) * | 2015-07-22 | 2018-06-19 | 贵州省茶叶研究所 | A kind of tea tree flower health care wine and preparation method thereof |
| CN106281905A (en) * | 2016-11-10 | 2017-01-04 | 湄潭县京贵茶树花产业发展有限公司 | Flos Camelliae sinensis health promoting wine preparation method |
| CN111893011B (en) * | 2020-08-24 | 2023-07-07 | 广东省农业科学院茶叶研究所 | Tea flower distilled liquor and preparation method thereof |
| CN113150907A (en) * | 2021-05-23 | 2021-07-23 | 杨伯咸 | Preparation method of red-meat apple flower wine |
Citations (4)
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| CN1687361A (en) * | 2005-04-05 | 2005-10-26 | 福建农林大学 | Tea trea flower wine and preparation method thereof |
| CN101709252A (en) * | 2009-12-11 | 2010-05-19 | 广东省农业科学院茶叶研究所 | Preparation method of tea plant flower wine |
| CN101921690A (en) * | 2010-08-18 | 2010-12-22 | 严仲胡 | Camellia wine and preparation method thereof |
| CN102071119A (en) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | Method for making camellia wine |
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2014
- 2014-05-09 CN CN201410192803.1A patent/CN103952260B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687361A (en) * | 2005-04-05 | 2005-10-26 | 福建农林大学 | Tea trea flower wine and preparation method thereof |
| CN102071119A (en) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | Method for making camellia wine |
| CN101709252A (en) * | 2009-12-11 | 2010-05-19 | 广东省农业科学院茶叶研究所 | Preparation method of tea plant flower wine |
| CN101921690A (en) * | 2010-08-18 | 2010-12-22 | 严仲胡 | Camellia wine and preparation method thereof |
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| 浅析茶类酒生产的现状及展望;邬龄盛 等;《茶叶科学技术》;20050125(第01期);第27-28页 * |
| 茉莉花茶饮料及茶树花酒的研究与开发;郑平;《农业工程技术(农产品加工业)》;20110315(第03期);第33-35页 * |
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