CN104726266A - Production technique of tea wine by fermentation - Google Patents

Production technique of tea wine by fermentation Download PDF

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Publication number
CN104726266A
CN104726266A CN201310719463.9A CN201310719463A CN104726266A CN 104726266 A CN104726266 A CN 104726266A CN 201310719463 A CN201310719463 A CN 201310719463A CN 104726266 A CN104726266 A CN 104726266A
Authority
CN
China
Prior art keywords
tea
fermentation
wine
sucrose
tea wine
Prior art date
Application number
CN201310719463.9A
Other languages
Chinese (zh)
Inventor
郝永明
Original Assignee
青岛休闲食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 青岛休闲食品有限公司 filed Critical 青岛休闲食品有限公司
Priority to CN201310719463.9A priority Critical patent/CN104726266A/en
Publication of CN104726266A publication Critical patent/CN104726266A/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses a production technique of tea wine by fermentation, which comprises the following steps: adding sucrose into tea liquor, wherein the ratio of the sucrose to the tea liquor is 1.5:10; adding a citric acid solution to regulate the pH value of the tea liquor to 4-5; adding 180-220g of dried yeast to every liter of tea liquor, and fermenting at 28 DEG C while intermittently shaking the fermentation bottle; after the fermentation is finished, adding 300 mg/L chitosan into the fermentation liquid as a clarifier while stirring, stirring uniformly, standing for 7 days, carrying out clarification filtration on the supernate, and finally, sterilizing to obtain the tea wine. The production technique is simple, has the advantage of reasonable technological parameters, and maintains good taste of the tea wine. The tea wine has higher nutritive value.

Description

The fermentation manufacturing technique of tea wine

 

Technical field

The invention belongs to tea wine production technical field, be specifically related to a kind of fermentation manufacturing technique of tea wine.

 

Background technology

Tea wine is the general designation of the various beverage wines taking tea as major ingredient brew or configuration.Tea, as one of large nonalcoholic bevarage in the world three, contains abundant nutritive ingredient, as: vitamins, protein, amino acid, lipoidis, carbohydrate and mineral element etc.; Also containing abundant medicinal ingredients, possess the useful nutrition of human body and physiology adjustment function.The drug effect of tea is combined with the local flavor of wine, can increase nutritive value and the local flavor of wine, but prior art manufacture method is complicated, and the improper loss easily causing nutritive element of manufacture craft state modulator, even affects product special flavour.

 

Summary of the invention

In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, provide a kind of fermentation manufacturing technique of tea wine, method is simple, and obtained tea drinking utensils has higher nutritive value and good taste.

The fermentation manufacturing technique of tea wine provided by the invention, comprises the following steps: (1) adopts the water soaking green tea 2-3min of 90-100 DEG C, and repeat immersion 3 times, tea, water ratio are 1:50, and filtering tealeaves after immersion, obtains tea juice; (2) in tea juice, add sucrose, the ratio of sucrose and tea juice is 1.5:10, and the pH value adding citric acid solution adjustment tea juice is 4-5; (3) in tea juice, add dry yeast, addition is 180-220g/L, ferments afterwards under the temperature condition of 28 DEG C, and in the process of fermentation, interval shakes fermentation flask; (4) after fermentation ends, in fermented liquid, add the chitosan of 300mg/L as finings, and stir in the process of adding, after stirring, leave standstill 7 days, supernatant liquor is carried out clarification filtration, eventually pass the obtained tea wine of sterilization.

The fermentation manufacturing technique of tea wine provided by the invention, its beneficial effect is, production technique is simple, and processing parameter is reasonable, not only remains the good taste of tea wine, and has higher nutritive value.

 

Embodiment

Below in conjunction with an embodiment, the fermentation manufacturing technique of tea wine provided by the invention is described in detail.

 

Embodiment

The fermentation manufacturing technique of the tea wine of the present embodiment, comprises the following steps: (1) adopts the water soaking green tea 2min of 95, and repeat immersion 3 times, tea, water ratio are 1:50, and filtering tealeaves after immersion, obtains tea juice; (2) in tea juice, add sucrose, the ratio of sucrose and tea juice is 1.5:10, and the pH value adding citric acid solution adjustment tea juice is 4-5; (3) in tea juice, add dry yeast, addition is 200g/L, ferments afterwards under the temperature condition of 28 DEG C, and in the process of fermentation, interval shakes fermentation flask; (4) after fermentation ends, in fermented liquid, add the chitosan of 300mg/L as finings, and stir in the process of adding, after stirring, leave standstill 7 days, supernatant liquor is carried out clarification filtration, eventually pass the obtained tea wine of sterilization.

Claims (1)

1. a fermentation manufacturing technique for tea wine, is characterized in that: comprise the following steps: (1) adopts the water soaking green tea 2-3min of 90-100 DEG C, and repeat immersion 3 times, tea, water ratio are 1:50, and filtering tealeaves after immersion, obtains tea juice; (2) in tea juice, add sucrose, the ratio of sucrose and tea juice is 1.5:10, and the pH value adding citric acid solution adjustment tea juice is 4-5; (3) in tea juice, add dry yeast, addition is 180-220g/L, ferments afterwards under the temperature condition of 28 DEG C, and in the process of fermentation, interval shakes fermentation flask; (4) after fermentation ends, in fermented liquid, add the chitosan of 300mg/L as finings, and stir in the process of adding, after stirring, leave standstill 7 days, supernatant liquor is carried out clarification filtration, eventually pass the obtained tea wine of sterilization.
CN201310719463.9A 2013-12-24 2013-12-24 Production technique of tea wine by fermentation CN104726266A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310719463.9A CN104726266A (en) 2013-12-24 2013-12-24 Production technique of tea wine by fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310719463.9A CN104726266A (en) 2013-12-24 2013-12-24 Production technique of tea wine by fermentation

Publications (1)

Publication Number Publication Date
CN104726266A true CN104726266A (en) 2015-06-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310719463.9A CN104726266A (en) 2013-12-24 2013-12-24 Production technique of tea wine by fermentation

Country Status (1)

Country Link
CN (1) CN104726266A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105176742A (en) * 2015-09-30 2015-12-23 欧承菊 Tea wine
CN105368637A (en) * 2015-11-20 2016-03-02 德清县九里香酿酒有限公司 Flavoured green tea wine
CN105950352A (en) * 2016-06-21 2016-09-21 惠州市如根茶酒有限公司 Tea wine and preparation method thereof
CN107019062A (en) * 2017-05-17 2017-08-08 张松波 The method that tealeaves removes residues of pesticides

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105176742A (en) * 2015-09-30 2015-12-23 欧承菊 Tea wine
CN105368637A (en) * 2015-11-20 2016-03-02 德清县九里香酿酒有限公司 Flavoured green tea wine
CN105368637B (en) * 2015-11-20 2019-02-12 德清县九里香酿酒有限公司 A kind of flavor green tea wine
CN105950352A (en) * 2016-06-21 2016-09-21 惠州市如根茶酒有限公司 Tea wine and preparation method thereof
CN107019062A (en) * 2017-05-17 2017-08-08 张松波 The method that tealeaves removes residues of pesticides

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C06 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150624

WD01 Invention patent application deemed withdrawn after publication