CN104087494B - Tea flavor spirit and production technique thereof - Google Patents
Tea flavor spirit and production technique thereof Download PDFInfo
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- CN104087494B CN104087494B CN201410346981.5A CN201410346981A CN104087494B CN 104087494 B CN104087494 B CN 104087494B CN 201410346981 A CN201410346981 A CN 201410346981A CN 104087494 B CN104087494 B CN 104087494B
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Abstract
The present invention relates to wine brewing field, in particular to tea flavor spirit and production technique thereof.The production technique of this tea flavor spirit, comprises the following steps: A: by Chinese sorghum or rice raw material more than 80 DEG C water soaking 22-26h, then drain successively, upper Zhen boiling, obtains ripe grain; B: by described ripe grain spreading for cooling to 30-34 DEG C, then spread song successively, do case cultivation, join grain and mix thoroughly, cooler to 22-23 DEG C, then pit entry fermentation, obtains wine unstrained spirits; C: black tea carried out successively complete, just rub, wet heap, retanning, drying, then soak 11-13h with boiling water, then isolate leach liquor; D: by described leach liquor and the mixing of described wine unstrained spirits, more successively on discriminate distillation, layering plucks wine, obtains product.The tea flavor spirit of the individual style that the production technique of tea flavor spirit provided by the invention obtains, has higher health-nutrition and is worth, and have good effect, and mouthfeel is better to increase body immunity, preventing disease.
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, the fragrant and aroma two kinds of local flavors of its compatibility 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 that market occurs is less.
In correlation technique also there are some technical problems in the production technique of published tea flavor spirit.Such as, " 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 and is: 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.
Provide a kind of production technique of tea flavor spirit in an embodiment of the present invention, comprise the following steps:
Steps A: by Chinese sorghum or rice raw material more than 80 DEG C water soaking 22-26h, then to drain successively, upper Zhen boiling, obtains ripe grain;
Step B: by ripe grain spreading for cooling to 30-34 DEG C, then spreads song successively, does case cultivation, joins grain and mix thoroughly, cooler to 22-23 DEG C, and then pit entry fermentation, obtains wine unstrained spirits;
Step C: black tea carried out successively complete, just rub, wet heap, rub again, dry, then soak 11-13h with boiling water, then isolate leach liquor;
Step D: by leach liquor and the mixing of wine unstrained spirits, more successively on discriminate distillation, layering plucks wine, obtains product.
Further, the time of upper Zhen boiling is 45-55min.
Further, when carrying out spreading song, bent adds the 0.35%-0.45% that weight is ripe grain.
Further, the time doing case cultivation is 24-26h.
Further, carry out joining grain when mixing thoroughly, grain add the 30%-40% that weight is 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.
Additionally provide a kind of tea flavor spirit in an embodiment of the present invention, it adopts the production technique of any one tea flavor spirit mentioned above to obtain.
The production technique of the tea flavor spirit of the above embodiment of the present invention is fermented by somatotype and is mixed the mode of distilling and obtained a kind of tea flavor spirit of individual style, trace element in white wine and tealeaves organically combines by this wine, there are unique tea fragrant breeze lattice, and containing the abundant material such as tea-polyphenol, amino acid, there is higher health-nutrition be worth, have good effect to increase body immunity, preventing disease, and mouthfeel is better.Comment wine expert and Tasting committee to judge through more than ten unanimously to think: the micro-Huang of tea flavor spirit wine body that the present invention obtains is as clear as crystal, without precipitation, tea is fragrant to be coordinated with sweet-smelling, mellow, sweet, soft, and aftertaste is refreshing clean, drinks rear freely happy.
In addition, test proves, the rate of getting alcohol of the production technique of above-mentioned tea flavor spirit, up to 55-58%, substantially increases production efficiency.
Accompanying drawing explanation
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 one
A production technique for tea flavor spirit, as shown in Figure 1, comprises the following steps:
Step 101: by Chinese sorghum or rice raw material more than 80 DEG C water soaking 22-26h, then to drain successively, upper Zhen boiling, obtains ripe grain.
Step 102: by ripe grain spreading for cooling to 30-34 DEG C, then spreads song successively, does case cultivation, joins grain and mix thoroughly, cooler to 22-23 DEG C, and then pit entry fermentation, obtains wine unstrained spirits.
Step 103: black tea carried out successively complete, just rub, wet heap, rub again, dry, then soak 11-13h with boiling water, then isolate leach liquor.
Step 104: by leach liquor and the mixing of wine unstrained spirits, more successively on discriminate distillation, layering plucks wine, obtains product.
Above-mentioned steps 101-102 completes the fermenting process of white wine, and step 103 completes the fermenting process of black tea, and final step 104, to the aforementioned black tea leach liquor that obtains and wine unstrained spirits mixing distillation, obtains product.As can be seen here, the production technique of the tea flavor spirit of above-described embodiment is that the mode being fermented and mix distillation by somatotype has obtained a kind of tea flavor spirit of individual style, and this wine is completely different from assembled alcoholic drinks (adding other materials such as tealeaves again after being made completely by the white wine) local flavor in correlation technique.
Trace element in white wine and tealeaves organically combines by above-mentioned tea flavor spirit, there are unique tea fragrant breeze lattice, and containing the abundant material such as tea-polyphenol, amino acid, there is higher health-nutrition and be worth, have good effect to increase body immunity, preventing disease, and mouthfeel is better.Comment wine expert and Tasting committee to judge through more than ten unanimously to think: the micro-Huang of tea flavor spirit wine body that the present invention obtains is as clear as crystal, without precipitation, tea is fragrant to be coordinated with sweet-smelling, mellow, sweet, soft, and aftertaste is refreshing clean, drinks rear freely happy.
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, test proves, the rate of getting alcohol of the production technique of above-mentioned tea flavor spirit, up to 55-58%, substantially increases production efficiency.
In addition, the production technique of above-mentioned tea flavor spirit can also be improved further, to reach more technique effect, such as:
For step 101,
When selecting wine brewing grain (Chinese sorghum or rice), preferably perform with reference to GB1353-1999.
To wine brewing grain cook the time immersed with helping shortening, wherein, soak time can adjust as required in 22-26h, and preferably adopts 24h, if disadvantageous fermentation easily occurs long soaking time.In addition, upper Zhen boiling 45-55min usually, can obtain ripe grain, time length suitably can adjust 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 when to add weight be the 0.35%-0.45% of ripe grain, the yield of liquor and quality are all higher.
The time doing case cultivation, when being 24-26h, more can meet follow-up fermentation demand.The add-on of same grain also has material impact to fermentation, finds through test, grain to add weight be the 30%-40% of ripe grain time, ferment effect is better.
Make wine according to the mode of step 101 and 102, the time of pit entry fermentation is preferably 6-7 days.
For step 103, black tea carried out complete, just rub, wet heap, rub again, after drying, black tea there occurs fermentation.Preferably, wet heap room temperature more than 25 DEG C, relatively keeps humidity about 85%, heap height about about 1 meter, and upper cover wets the things such as cloth, straw rain cape, moisture-heat preservation; A turning to be carried out in wet heap process, in order to evenly wet, heap fermentation 24 hours; The black tea tea base of wet heap appropriateness, upper machine is rubbed again, time general 6-8 minute, and lower machine is dry in time.
After fermenting black tea, in immersion process, every 4h stirs once, can obtain the leach liquor of more.In addition, during immersion, the ratio of tea preferably adopts 1:10.
Embodiment two
The first step: by Chinese sorghum or rice raw material more than 80 DEG C water soaking 24h, then Zhen boiling 50min is drained, ripe grain is taken out spreading for cooling to 32 DEG C, spread song, mix thoroughly with bent 0.4%, then do case cultivation (24-26h), add 1:3 to join grain and mix thoroughly, blow on to 22-23 DEG C, pit entry fermentation, fermentation period is 6-7 days.
Second step: after black tea tea leaf fermentation, then mix thoroughly with about 90 DEG C boiling water immersion (tea ratio 1:10), every 4h stirs once, and after soaking 12h, tealeaves is separated with leach liquor, and sterilization is for subsequent use.
3rd step: mixed with black tea leach liquor by fermented wine unstrained spirits and mix thoroughly, discriminate distillation then, wine is plucked in layering, classification is stored.
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 done, equivalent replacement, improvement etc., all should be included within 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 rice raw material more than 80 DEG C water soaking 22-26h, then to drain successively, upper Zhen boiling, obtains ripe grain;
Step B: by described ripe grain spreading for cooling to 30-34 DEG C, then spread song successively, do case cultivation, join grain and mix thoroughly, cooler to 22-23 DEG C, then pit entry fermentation, obtains wine unstrained spirits;
Step C: black tea carried out successively complete, just rub, wet heap, rub again, dry, then soak 11-13h with boiling water, then isolate leach liquor;
Step D: by described leach liquor and the mixing of described wine unstrained spirits, more successively on discriminate distillation, layering plucks wine, 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, when spreading song described in carrying out, described song add the 0.35%-0.45% that weight is described ripe grain.
4. the production technique of tea flavor spirit according to claim 1, is characterized in that, the described time doing case cultivation is 24-26h.
5. the production technique of tea flavor spirit according to claim 1, is characterized in that, joins grain when mixing thoroughly described in carrying out, described grain add the 30%-40% that weight is 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.
7. the production technique of tea flavor spirit according to claim 1, 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 adopts the production technique of the tea flavor spirit described in any one of claim 1-7 to obtain.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
| 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 |
| 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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| CN1417318A (en) * | 2002-11-19 | 2003-05-14 | 张志雄 | Recipe and production process of nutrition tea wine |
| CN1563333A (en) * | 2004-03-22 | 2005-01-12 | 刘伟良 | Technique for preparing tea wine |
| CN102212441A (en) * | 2011-05-26 | 2011-10-12 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
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