CN104087494A - Tea fragrant type white spirit and production process thereof - Google Patents
Tea fragrant type white spirit and production process thereof Download PDFInfo
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- CN104087494A CN104087494A CN201410346981.5A CN201410346981A CN104087494A CN 104087494 A CN104087494 A CN 104087494A CN 201410346981 A CN201410346981 A CN 201410346981A CN 104087494 A CN104087494 A CN 104087494A
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Abstract
The invention relates to the field of wine brewing and specifically relates to tea fragment type white spirit and a production process thereof. The production process for the tea fragrant type white spirit comprises the following steps: A, soaking sorghum or rice materials in water at a temperature over 80 DEG C to for 22-26 hours, then, drying, adding into a bottle and cooking to obtain cooked grains; B, spraying out and cooling the cooked grains to 30-34 DEG C, then, spreading distiller yeast, cultivating bacteria in a box, preparing grain stillage and uniformly stirring in sequence, cooling to 22-23 DEG C, then, adding into a tank and fermenting to obtain fermented grains; C, removing water, kneading, piling, re-kneading and drying black tea in sequence, then soaking in boiled water for 11-13 hours, and separating out a leachate; D, mixing the leachate with the fermented grains, and then adding the mixture into the bottle and distilling, layering and storing liquor to obtain the product. The unique-style tea fragrant type white spirit prepared by the production process of the tea fragment type white spirit provided by the invention has higher healthcare and nutrition value, has a better effect for increasing the body immunity and preventing diseases, and is better in mouthfeel.
Description
Technical field
The present invention relates to wine brewing field, in particular to tea flavor spirit and production technique thereof.
Background technology
Tea flavor spirit is a kind of novel mixed type white wine, its compatibility the fragrant and two kinds of local flavors of aroma of tea.At present, also there is many difficult points in the production technique of tea flavor spirit, and therefore the research of the production technique of tea flavor spirit is little both at home and abroad, and the tea flavor spirit occurring on market still less.
In correlation technique also there are some technical problems in the production technique of published tea flavor spirit.For example, " formula of nutrient tea wine and production method " (number of patent application 02147706.X) discloses a kind of production technique of tea wine, and it exists technical problem to be: the yield of liquor low (can only reach 40-45%).
Summary of the invention
The object of the present invention is to provide tea flavor spirit and production technique thereof, to solve the above problems.
The production technique that a kind of tea flavor spirit is provided in an embodiment of the present invention, comprises the following steps:
Steps A: by Chinese sorghum or more than 80 DEG C water soaking 22-26h for rice raw material, then drain successively, upper Zhen boiling, obtain ripe grain;
Step B: ripe grain spreading for cooling, to 30-34 DEG C, is then spread successively to song, does case cultivation, joined grain and mix thoroughly, cooler to 22-23 DEG C, then pit entry fermentation, obtains wine unstrained spirits;
Step C: by black tea complete successively, just rub, wet heap, retanning, dry, then soak 11-13h with boiling water, then isolate leach liquor;
Step D: leach liquor and wine unstrained spirits are mixed, then wine is plucked in upper Zhen distillation, layering successively, obtains product.
Further, the time of upper Zhen boiling is 45-55min.
Further, while spreading song, the bent weight that adds is the 0.35%-0.45% of ripe grain.
Further, the time of doing case cultivation is 24-26h.
Further, join grain while mixing thoroughly, the weight that adds of grain is the 30%-40% of ripe grain.
Further, the time of pit entry fermentation is 6-7 days.
Further, in the immersion process of step C, every 4h stirs once.
A kind of tea flavor spirit is also provided in an embodiment of the present invention, its adopt any one tea flavor spirit mentioned above production technique make.
The production technique of the tea flavor spirit of the above embodiment of the present invention is fermented by somatotype and the mode of mixing distillation has made a kind of tea flavor spirit of individual style, this wine organically combines the trace element in white wine and tealeaves, there are unique tea fragrant breeze lattice, and contain the abundant material such as tea-polyphenol, amino acid, having higher health-nutrition is worth, increase body immunity, preventing disease are had to good effect, and mouthfeel is better.Commenting wine expert and Tasting committee to judge through more than ten unanimously thinks: the micro-Huang of tea flavor spirit wine body that the present invention makes is as clear as crystal, without precipitation, and tea is fragrant to be coordinated with sweet-smelling, and mellow, sweet, soft, aftertaste is refreshing clean, after drink happy freely.
In addition, evidence, the rate of getting alcohol of the production technique of above-mentioned tea flavor spirit, up to 55-58%, has improved production efficiency greatly.
Brief description of the drawings
Fig. 1 shows the schema of the production technique of the tea flavor spirit that the embodiment of the present invention one provides.
Embodiment
Also by reference to the accompanying drawings the present invention is described in further detail below by specific embodiment.
Embodiment mono-
A production technique for tea flavor spirit, as shown in Figure 1, comprises the following steps:
Step 101: by Chinese sorghum or more than 80 DEG C water soaking 22-26h for rice raw material, then drain successively, upper Zhen boiling, obtain ripe grain.
Step 102: ripe grain spreading for cooling, to 30-34 DEG C, is then spread successively to song, does case cultivation, joined grain and mix thoroughly, cooler to 22-23 DEG C, then pit entry fermentation, obtains wine unstrained spirits.
Step 103: by black tea complete successively, just rub, wet heap, retanning, dry, then soak 11-13h with boiling water, then isolate leach liquor.
Step 104: leach liquor and wine unstrained spirits are mixed, then wine is plucked in upper Zhen distillation, layering successively, obtains product.
Above-mentioned steps 101-102 has completed the fermenting process of white wine, and step 103 has completed the fermenting process of black tea, and final step 104 mixes distillation to the aforementioned black tea leach liquor obtaining and wine unstrained spirits, obtains product.As can be seen here, the production technique of the tea flavor spirit of above-described embodiment is to ferment and the mode of mixing distillation has made a kind of tea flavor spirit of individual style by somatotype, and this wine is completely different with assembled alcoholic drinks (white wine is made add other materials such as the tealeaves afterwards again completely) local flavor in correlation technique.
Above-mentioned tea flavor spirit organically combines the trace element in white wine and tealeaves, there are unique tea fragrant breeze lattice, and contain the abundant material such as tea-polyphenol, amino acid, there is higher health-nutrition and be worth, increase body immunity, preventing disease are had to good effect, and mouthfeel is better.Commenting wine expert and Tasting committee to judge through more than ten unanimously thinks: the micro-Huang of tea flavor spirit wine body that the present invention makes is as clear as crystal, without precipitation, and tea is fragrant to be coordinated with sweet-smelling, and mellow, sweet, soft, aftertaste is refreshing clean, after drink happy freely.
After testing, the physical and chemical index of above-mentioned tea flavor spirit is as follows:
Wine degree: 35-42%VOL, total acid: 0.6-1.5g/L, total reducing sugar: 2-3%, tea-polyphenol: 0.05-0.1g/L, protein: 0.2-0.3g/L.
In addition, evidence, the rate of getting alcohol of the production technique of above-mentioned tea flavor spirit, up to 55-58%, has improved production efficiency greatly.
In addition, the production technique of above-mentioned tea flavor spirit can also further be improved, for example, to reach more technique effect:
For step 101,
While selecting wine brewing grain (Chinese sorghum or rice), preferably carry out with reference to GB1353-1999.
To wine brewing grain cook the time immersed with helping shorten, wherein, soak time can be in 22-26h be adjusted as required, and preferably adopts 24h, if disadvantageous fermentation easily occurs long soaking time.In addition, upper Zhen boiling 45-55min, can obtain ripe grain conventionally, and time length can suitably be adjusted within the scope of this, such as 45min, 47min, 50min, 53min etc.
For step 102,
Bent add-on has material impact to the yield of liquor and quality, finds through test, and while adding weight to be the 0.35%-0.45% of ripe grain, the yield of liquor and quality are all higher.
The time of doing case cultivation, while being 24-26h, more can meet follow-up fermentation demand.The add-on of same grain also has material impact to fermentation, find through test, grain add weight to be the 30%-40% of ripe grain time, ferment effect is better.
Mode according to step 101 and 102 is made wine, and the time of pit entry fermentation is preferably 6-7 days.
For step 103, by black tea complete, just rub, wet heap, retanning, dry after, there is fermentation in black tea.Preferably, wet heap room temperature more than 25 DEG C, keeps humidity 85% left and right relatively, the high approximately 1 meter of left and right of heap, the upper cover cloth that wets, the things such as straw rain cape, moisture-heat preservation; In wet heap process, to carry out a turning, in order to wet even, heap fermentation 24 hours; The black tea tea base of wet heap appropriateness, upper machine is rubbed again, general 6-8 minute of time, lower machine is dry in time.
Ferment after black tea, in immersion process, every 4h stirs once, can obtain the more leach liquor of volume.In addition, the ratio of tea preferably adopts 1:10 when immersion.
Embodiment bis-
The first step: by Chinese sorghum or more than 80 DEG C water soaking 24h for rice raw material, then drain Zhen boiling 50min, ripe grain is taken out to spreading for cooling to 32 DEG C, spread song, mix thoroughly with song 0.4%, then do case cultivation (24-26h), adding 1:3 to join grain mixes thoroughly, blow on to 22-23 DEG C, pit entry fermentation, fermentation period is 6-7 days.
Second step: by after black tea tea leaf fermentation, then soak (tea ratio 1:10) with 90 DEG C of left and right boiling water and mix thoroughly, every 4h stirs once, soaks after 12h, and tealeaves separates with leach liquor, and sterilization is for subsequent use.
The 3rd step: fermented wine unstrained spirits is mixed and mixed thoroughly with black tea leach liquor, then upper Zhen distillation, wine is plucked in layering, classification storage.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (8)
1. the production technique of tea flavor spirit, is characterized in that, comprises the following steps:
Steps A: by Chinese sorghum or more than 80 DEG C water soaking 22-26h for rice raw material, then drain successively, upper Zhen boiling, obtain ripe grain;
Step B: described ripe grain spreading for cooling, to 30-34 DEG C, is then spread successively to song, does case cultivation, joined grain and mix thoroughly, cooler to 22-23 DEG C, then pit entry fermentation, obtains wine unstrained spirits;
Step C: by black tea complete successively, just rub, wet heap, retanning, dry, then soak 11-13h with boiling water, then isolate leach liquor;
Step D: described leach liquor and described wine unstrained spirits are mixed, then wine is plucked in upper Zhen distillation, layering successively, obtains product.
2. the production technique of tea flavor spirit according to claim 1, is characterized in that, the time of described upper Zhen boiling is 45-55min.
3. the production technique of tea flavor spirit according to claim 1, is characterized in that, while spreading song described in carrying out, the weight that adds of described song is the 0.35%-0.45% of described ripe grain.
4. the production technique of tea flavor spirit according to claim 1, is characterized in that, the described time of doing case cultivation is 24-26h.
5. the production technique of tea flavor spirit according to claim 1, is characterized in that, joins grain while mixing thoroughly described in carrying out, and the weight that adds of described grain is the 30%-40% of described ripe grain.
6. the production technique of tea flavor spirit according to claim 1, is characterized in that, the time of described pit entry fermentation is 6-7 days.
Tea flavor spirit according to claim 1 production technique, it is characterized in that, in the immersion process of described step C, every 4h stirs once.
8. tea flavor spirit, is characterized in that, described tea flavor spirit adopt tea flavor spirit described in claim 1-7 any one production technique make.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039087A (en) * | 2015-09-08 | 2015-11-11 | 信阳市鸡公山酒业有限公司 | Tippy tea scent liquor and production technology thereof |
| CN105400673A (en) * | 2015-10-20 | 2016-03-16 | 李广彬 | Traditional Chinese medicine brewed nourishing and healthcare wine and live ginseng wine and preparation process |
| CN106635702A (en) * | 2016-12-16 | 2017-05-10 | 吴中区穹窿山福顺生物技术研究所 | Production process of tea flavor type liquor |
| CN106754178A (en) * | 2016-12-20 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of white wine and its brewing method with blood pressure reduction effect |
| CN107057912A (en) * | 2016-12-16 | 2017-08-18 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of health white wine |
| CN111196969A (en) * | 2020-02-25 | 2020-05-26 | 王凯华 | Green brick tea wine and preparation method thereof |
| 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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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039087A (en) * | 2015-09-08 | 2015-11-11 | 信阳市鸡公山酒业有限公司 | Tippy tea scent liquor and production technology thereof |
| CN105400673A (en) * | 2015-10-20 | 2016-03-16 | 李广彬 | Traditional Chinese medicine brewed nourishing and healthcare wine and live ginseng wine and preparation process |
| CN106635702A (en) * | 2016-12-16 | 2017-05-10 | 吴中区穹窿山福顺生物技术研究所 | Production process of tea flavor type liquor |
| CN107057912A (en) * | 2016-12-16 | 2017-08-18 | 吴中区穹窿山福顺生物技术研究所 | A kind of production technology of health white wine |
| CN106754178A (en) * | 2016-12-20 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of white wine and its brewing method with blood pressure reduction effect |
| CN111196969A (en) * | 2020-02-25 | 2020-05-26 | 王凯华 | Green brick tea wine and preparation method thereof |
| 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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| CN104087494B (en) | 2015-09-09 |
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