CN104140907B

CN104140907B - A kind of tea wine preparation technology

Info

Publication number: CN104140907B
Application number: CN201310483336.3A
Authority: CN
Inventors: 朱玲; 刘敏
Original assignee: WUHAN QIYU HIGH-NEW TECHNOLOGY Co Ltd
Current assignee: WUHAN QIYU HIGH-NEW TECHNOLOGY Co Ltd
Priority date: 2013-10-16
Filing date: 2013-10-16
Publication date: 2016-03-16
Anticipated expiration: 2033-10-16
Also published as: CN104140907A

Abstract

The present invention relates to a kind of tea wine preparation technology.The present invention is raw material with tealeaves, and the preparation technology taked comprises: select tealeaves, cleaning, and blanching is dried, and pulverize, sterilization, adds cellulase, α-amylase and saccharifying enzyme and carry out wet heap enzymolysis, add white sugar, yeast fermentation, and distillation obtains tea wine.This preparation method does not add any grain in brewing process, and drastically increases out wine efficiency, and the alcohol number of degrees can reach more than 46 degree, bright, and the local flavor of existing tealeaves has again the tasty and refreshing of wine.Replace grain to carry out fermentative production with tealeaves, a large amount of grain resource can be saved every year, wide market.

Description

A kind of tea wine preparation technology

Technical field

The present invention relates to wine brewing field, be specifically related to a kind of preparation technology of tea wine.

Background technology

Traditional white wine is main in brewing process is fermentation raw material with grain, as jowar, corn, wheat, cassava etc., then by boiling gelatinization, then adds distiller's yeast and carries out sealing and fermenting.According to 2011 and 2012 national statistics yearbooks, China's white wine quantum of output of a year, more than 1,000 ten thousand tons, by average the yield of liquor about 45%, at least needed the grain-supply of more than 2,200 ten thousand tons.Grain is the most basic means of living of our people, and the demand of 1,300,000,000 populations to grain is huge, and China's per capita output of grain just reaches world average level.China population growth is fast, and Cultivated Land Area Decrease is to the barrier line of 1,800,000,000 mu, and frequent natural calamity, likely causes dropping in production over a large area.Therefore seek suitable fermentation raw material and take alternative grain, improve the focus that the yield of liquor becomes many enterprises pay attention.

Summary of the invention

For problems of the prior art, the invention provides a kind of preparation technology of tea wine, replace grain to carry out fermentative production with tealeaves, it is realized by following concrete scheme.

A kind of tea wine preparation technology, is characterized in that comprising the steps:

1) select fresh, anosis, not damaged tealeaves blade, cold water cleans, and drains stand-by;

2) tealeaves is dropped into blanching in water bath, within every 5 minutes, stir 1 time, after 15 minutes, pick up and drop into cold water soak 5 minutes post-dryings, for subsequent use;

3) pretreated tealeaves of learning from else's experience drops in warm water and soaks 1.5-2.5 hour, picks up sterilization in boiling 40-50 minute;

4) tealeaves after retort sterilization adds appropriate cellulase and (is become by the cellulose decomposition of tealeaves

Starch) and α-amylase (starch of generation is turned and resolves into sugar chain) mix thoroughly, add appropriate saccharifying enzyme (sugar chain is hydrolyzed into monose) after 1.5-2.5 hour and mix, put into saccharification case, in 25-30 DEG C of wet heap 48 hours;

5) after saccharification, tealeaves is placed in fermentor tank, adds suitable amount of sucrose solution and mixes thoroughly, then drop into activated yeast liquid, and normal temperature lower seal 20-30 days, makes it ferment;

6) raw material completing fermentation is put in still pot, adds thermal distillation, both obtains tea wine.

Further, above-mentioned steps also comprises the step pulverized by tealeaves, by step 2) process the pulverizing of the tealeaves after drying, then implementation step 3).

Optimally, the step system that described tealeaves is pulverized adopts pulverizer that tea leaf powder is broken into 20 orders.

Further, described step 2) in the water temperature of water bath be 70-80 DEG C.

Further, in described step 3), the temperature of warm water is 25-35 DEG C.

Further, in described step 4), the consumption of 3 kinds of enzymes is respectively, and calculates with the weight percent of tealeaves, cellulase 0.1-0.3%, α-amylase 0.4-0.6%, saccharifying enzyme 0.6-1.0%.

Further, in described step 5), the consumption of sucrose is the 15-25% of tealeaves weight, and the consumption of yeast is 0.5% of tealeaves weight.

Further, the fermentor tank in described step 5) is ceramic cylinder, prevents the impact of fluidizer in plastic tank.

Further, yeast liquid system in described step 5) adopts the concentration of 25-28 degree to be that the syrup of 0.1-0.3% activates 2 hours gained.

The beneficial effect of such scheme is taked to be:

1) in brewing process, do not add any grain, and drastically increase out wine efficiency.China is the source region of world's tealeaves, is also Tea Production state maximum in the world.Replace grain to carry out fermentative production with tealeaves, a large amount of grain resource can be saved every year, wide market.

2) with the addition of cellulase in tea wine producing process, α-amylase and saccharifying enzyme, decompose tealeaves step by step, and add the step of the wet heap of raw material, first carries out enzymolysis and carry out liquid state fermentation again, makes fermentation more thorough.

3) the method gained tea wine is through the white wine that distillation obtains, and the alcohol number of degrees can reach more than 46 degree, bright, and the local flavor of existing tealeaves has again the tasty and refreshing of wine.

4) used is during the fermentation that ceramic cylinder ferments, and prevents the impact of fluidizer in plastic tank, and remains the tradition of China's wine brewing culture.

5) previous experiments is by repeatedly screening the bacterial classification in tea wine, and the yeast strain of cultivation is more suitable for the production of this kind of artistic tea wine, and the yield of liquor can reach 70%.

Embodiment

Below in conjunction with specific embodiment, the technical scheme of this patent is done and further sets forth.Obviously, described embodiment is only some embodiments of the present invention.

embodiment 1

1) select fresh, anosis, not damaged tealeaves blade 30kg, cold water cleans, and drains stand-by;

2) tealeaves is dropped into blanching in 70-80 DEG C of water bath, within every 5 minutes, stir 1 time, after 15 minutes, pick up and drop into cold water soak 5 minutes post-dryings, for subsequent use;

3) get above-mentioned input in 30 DEG C of warm water through pretreated tealeaves to soak 2 hours, pick up to be put in after obtaining tealeaves in steamer and steam 45 minutes sterilizations and make its gelatinization;

4) tealeaves after boiling sterilization is added 60g(tealeaves weight percent 0.2%) cellulase and 150g(tealeaves weight percent 0.5%) α-amylase mix thoroughly, the saccharifying enzyme adding 240g (tealeaves weight percent 0.8%) after 2 hours mixes, put into saccharification case, wet heap 48 hours at 28 DEG C;

5) tealeaves after saccharification is placed in ceramic fermentor tank, the sucrose solution added containing tealeaves weight percent 20% is mixed thoroughly, then dropping into activated yeast liquid (is 150g containing yeast amount, first activate 2 hours with the syrup that the concentration of 25-28 degree is 0.2%), water used is pure water, liquid volume added to liquid level flooded tealeaves 3 centimeters of thickness, sealed 25 days, made it ferment;

embodiment 2

1) select fresh, anosis, not damaged tealeaves blade 50kg, cold water cleans, and drains stand-by;

2) tealeaves is dropped into blanching in 70-80 DEG C of water bath, within every 5 minutes, stir 1 time, after 15 minutes, pick up and drop into cold water soak 5 minutes post-dryings, adopt stainless steel Universalpulverizer that tea leaf powder is broken into 20 orders, for subsequent use;

3) get above-mentioned input in about 30 DEG C warm water through pretreated tealeaves to soak 2 hours, pick up to be put in after obtaining tealeaves in steamer and steam 45 minutes sterilizations and make its gelatinization;

4) tealeaves after retort sterilization is added the cellulase of tealeaves weight percent 0.2% and the α-amylase of 0.5% is mixed thoroughly, the saccharifying enzyme adding tealeaves weight percent 0.8% after 2 hours mixes, and puts into saccharification case, leaves standstill 2 days;

5) tealeaves after saccharification is placed in ceramic fermentor tank, the sucrose solution added containing tealeaves weight percent 20% is mixed thoroughly, then (amount of yeast is 250g to drop into activated yeast liquid, first activate 2 hours with the syrup that the concentration of 25-28 degree is 0.2%)), water used is pure water, liquid volume added to liquid level flooded tealeaves 3 centimeters of thickness, sealed 25 days, made it ferment;

Should be understood that above-described embodiment is only that protection scope of the present invention is not limited thereto in order to absolutely prove the preferred embodiment that the present invention lifts.The equivalent alternative or conversion that those skilled in the art do on basis of the present invention, all within protection scope of the present invention.Protection scope of the present invention is as the criterion with claims.

Claims

1. a tea wine preparation technology, is characterized in that, comprises the steps:

2) tealeaves is dropped into blanching in water bath, the water temperature of water bath is 70-80 DEG C, within every 5 minutes, stirs 1 time, after 15 minutes, picks up and drops into cold water soak 5 minutes post-dryings, pulverize, for subsequent use;

3) pretreated tealeaves of learning from else's experience drops in the warm water of 25-35 DEG C and soaks 1.5-2.5 hour, picks up boiling 40-50 minute sterilization;

4) tealeaves after boiling sterilization added appropriate cellulase after cooling to room temperature and α-amylase is mixed thoroughly, adds appropriate saccharifying enzyme and mixes, put into saccharification case after 1.5-2.5 hour, in 25-30 DEG C of wet heap 48 hours; Cellulase accounts for 0.2% of tealeaves weight percent, and α-amylase accounts for 0.5% of tealeaves weight percent, and saccharifying enzyme accounts for 0.8% of tealeaves weight percent;

5) after saccharification, tealeaves is placed in ceramic pot, adds suitable amount of sucrose solution and mixes thoroughly, and the consumption of sucrose is the 15-25% of tealeaves weight, then drops into activated yeast liquid, and normal temperature lower seal 20-30 days, makes it ferment; The consumption of yeast is 0.5% of tealeaves weight;

6) the wine unstrained spirits fermented is put in still pot, adds thermal distillation, obtains tea wine.

2. tea wine preparation technology as claimed in claim 1, is characterized in that: the step system that described tealeaves is pulverized adopts pulverizer that tea leaf powder is broken into 20 orders.

3. tea wine preparation technology as claimed in claim 1, is characterized in that: described step 5) in yeast liquid system adopt the concentration of 25-28 DEG C to be that the syrup of 0.1-0.3% activates 2 hours gained.