CN104745443A - Tea vinegar and production method thereof - Google Patents
Tea vinegar and production method thereof Download PDFInfo
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- CN104745443A CN104745443A CN201510128978.0A CN201510128978A CN104745443A CN 104745443 A CN104745443 A CN 104745443A CN 201510128978 A CN201510128978 A CN 201510128978A CN 104745443 A CN104745443 A CN 104745443A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
The invention relates to tea vinegar and a production method thereof. The production method comprises the following steps: liquefying and fermenting through an enzymic method to obtain alcohol fermentation liquor; adding tea into the alcohol fermentation liquor to obtain solid-state acetic fermentation; performing fermented grain sealing, vinegar spraying, fine filtration and the like to obtain the tea vinegar disclosed by the invention. The tea vinegar disclosed by the invention has the characteristics of being good in mouthfeel, sufficient in fragrance, rich in nutrient, and the like. According to a test, the product is free of a precipitation phenomenon and tea residues after being stood for 90 days, so that the aesthetic property and edible safety of the product are guaranteed.
Description
Technical field
The present invention relates to food brewing technical field, particularly relate to a kind of tea vinegar and production method thereof.
Background technology
Vinegar has had the history of more than 2000 year as the traditional fermentation food of China, records in Compendium of Material Medica: " vinegar can disappear that pain is swollen, aproll gas, pathogenic toxin killing, reason small piece of land surrounded by water medicine ".The inherent functional health attribute of vinegar is drawn attention gradually.Existing conventional vinegar comprises mature vinegar, aromatic vinegar, light-coloured vinegar, rice vinegar etc., and main being used as cooks instant seasoning product; The fruit vinegar such as cider vinegar, grape vinegar, oranges and tangerines vinegar that the development in recent years impetus is powerful, Chang Zuowei has the beverage of nourishing function.
Vinegar due to brew raw material different with processing condition, different style, does not have unified sorting technique.Divide by vinegar technical process processed, can be divided into and making vinegar and synthetic vinegar.Synthetic vinegar, fairly simple clear, namely use alimentary acetic acid and water to carry out in proportion blending rear gained.Make vinegar then more complicated, making vinegar under classification: different by added saccharifying agent, wheat bran vinegar, Monas cuspurpureus Went vinegar etc. can be divided into; Different by original processing mode, be divided into raw material vinegar, grog vinegar; Classify by acetic fermentation mode, then have solid state fermentation vinegar and vinegar by liquid fermentation.
Tea, be the whole world the most popular, most popular, be of value to able-bodied green drink, can not only product drink, also there is the functions such as medicinal and edible.Once tea and vinegar are merged, produce a kind of have enrich health that teas material has again vinegar function concurrently and brewage tea vinegar and then there is the great market development be worth.
Existing tea vinegar technology mainly contains following several: (1) adds after sugared source carries out wine fermentation with tea soak solution, add acetic acid bacteria strain again and carry out liquid state fermentation, improvement is added sugared source difference mostly, such as Chinese patent: CN104000269A, CN103919226A, CN102719350A etc.The shortcoming of this kind of method is raw material, bacterial classification, fermentation mode to such an extent as to mouthfeel is all more single; (2) on the basis of vinegar not of the same race, add tea soak solution or tea extract and obtain, tea is without any fermentation stage, such as Chinese patent: CN104115948A, CN103976445A etc., the defect of this kind of method is that made product category cannot define; (3) directly add the tea vinegar product that tea solution or tea soak solution carry out fermenting, majority has only carried out simple filtration, and the product shelf phase easily causes precipitation and tea stain, makes product unsightly.
Chinese patent CN 102150723A discloses a kind of stem and leaf of Wheat Composite vinegar tea drink being rich in selenium and γ-aminobutyric acid, and in preparation method disclosed in it, in the acetic fermentation stage, what green tea powder carried out is liquid state fermentation; Chinese patent CN 102719350 A, CN 1904027 A and CN 101381671 A be also all adopt liquid acetic acid fermentation; Chinese patent CN1907059A discloses a kind of chrysanthemum flower grape vinegar tea, in preparation method disclosed in it, although used solid-state acetic fermentation, but, it is after acetic fermentation completes, direct chrysanthemum and tea soak solution drench vinegar, and namely tea adds at this one-phase of pouring vinegar, and its tealeaves directly adds without acetic fermentation.All there is mouthfeel difference in the vinegar tea beverage that aforesaid method obtains, the defect that fragrance is inadequate.
Chinese patent CN104109622A discloses a kind of selenium-rich vinegar, in preparation method disclosed in it, whole technique is all solid state fermentation, wherein saccharification, this two step of zymamsis are all the solid state fermentations adopted, namely the starchiness such as Chinese sorghum, rice is directly fermented without pulverizing together with saccharifying agent, distiller's yeast etc., after zymamsis completes, inoculate acetic acid bacteria strain on this basis and carry out solid-state acetic fermentation.Although the vinegar local flavor that the method obtains makes moderate progress, but output is lower, ferment not fully and easy bacteria infection.
Therefore, find that a kind of mouthfeel is good, fragrance is sufficient, nutritious and the tea vinegar production method not easily producing precipitation and tea stain is current problem demanding prompt solution.
Summary of the invention
The object of the present invention is to provide a kind of tea vinegar and production method thereof, by adopting enzymatic liquefaction fermentation process to carry out wine fermentation, and carrying out solid state fermentation in the acetic fermentation stage, imparting the better mouthfeel of tea vinegar, and there is the features such as fragrance is sufficient, nutritious.
For reaching this goal of the invention, the present invention by the following technical solutions:
First aspect, the invention provides a kind of production method of tea vinegar, the method comprises: adopt enzymatic liquefaction fermentation to obtain alcohol fermentation liquid, added in described alcohol fermentation liquid by tea and carry out solid-state acetic fermentation, filters, to obtain final product through envelope unstrained spirits, pouring vinegar, essence.
Enzymatic liquefaction zymotechnique in the present invention utilizes starchy material to decompose through enzyme to make sugar, and yeast recycles sugared source and carries out wine fermentation; And solid-state acetic fermentation adopts tea, wheat bran etc. to mix in fermentation vat with the wine fermented, after making solid-state unstrained spirits, carry out polygon fermentation at inoculation acetic bacteria.
Technique of the present invention is the ex-liquid express solid in solid state fermentation, namely saccharification and this two step of wine fermentation be all adopt liquefaction process (namely starchy material through pulverizing after, temper into liquid state, ferment with saccharifying agent), after wine fermentation completes, then carry out solid-state acetic fermentation; In the present invention, above-mentioned fermenting twice process has synergistic effect, compare above-mentioned single zymotechnique, the method makes whole technique substantially reduce the fermenting process of fermented tea, thus make the nutritive substance of tea itself constantly discharge in Secondary Fermentation process and accumulate, the solid-state vinegar mouthfeel finally obtained is better, and fragrance is more sufficient, and nutritive value is higher.
In the present invention, the fermentation of described enzymatic liquefaction comprise size mixing, liquefy, saccharification and wine step.
In the present invention, described solid-state acetic fermentation comprises and being added in described alcohol fermentation liquid by tea, and after making solid-state unstrained spirits, inoculation acetic bacteria ferments.
In the present invention, described essence is filtered to comprise and is adopted diatomite and millipore filtration membrane filtration.
As optimal technical scheme, in the present invention, the production method of tea vinegar comprises the following steps:
(1) size mixing: starchy material is pulverized, mix with water;
(2) liquefaction, saccharification: add α-amylaseliquefied in the mixed solution of step (1), regulation and control pH value, adds amylase saccharification;
(3) wine: inoculation yeast nutrient solution carries out wine fermentation in the saccharified liquid of step (2);
(4) solid-state acetic fermentation: wheat bran, tea, barley are mixed with the wine fermentation liquid of step (3), after making solid-state unstrained spirits, inoculation acetic bacteria ferments;
(5) unstrained spirits is sealed: adopt edible salt envelope unstrained spirits to stop fermentation;
(6) vinegar is drenched: utilize tap water to water pouring to the solid-state unstrained spirits after envelope unstrained spirits;
(7) essence is filtered: adopt diatomite-sand core filter-micropore filtering film successively to filter, to obtain final product.
In step of the present invention (1), described starchy material is the mixture of any one or at least two kinds in rice, corn, Chinese sorghum, barley, wheat or cassava.
Preferably, described starchy material is crushed to 60-100 order, such as, can be 60 orders, 65 orders, 70 orders, 75 orders, 80 orders, 85 orders, 90 orders, 95 orders, 100 orders.
In step of the present invention (2), the add-on of described α-amylase is the 0.2-0.3% of mixed solution weight, such as, can be 0.2%, 0.21%, 0.23%, 0.25%, 0.27%, 0.29%, 0.3%.
Preferably, described liquefaction temperature is 90-93 DEG C, such as, can be 90 DEG C, 90.5 DEG C, 91 DEG C, 91.5 DEG C, 92 DEG C, 92.5 DEG C, 93 DEG C.
Preferably, regulation and control pH value to 4.1-4.6, such as, can be 4.1,4.2,4.3,4.4,4.5,4.6.
Preferably, described amylase is glucoamylase, and preferably, described saccharification temperature is 60-63 DEG C, such as, can be 60 DEG C, 60.5 DEG C, 61 DEG C, 61.5 DEG C, 62 DEG C, 62.5 DEG C, 63 DEG C.
In step of the present invention (3), the add-on of described yeast culture liquid is the 8-10% of mixed solution weight, such as, can be 8%, 8.5%, 9%, 9.5%, 10%; Preferably, described wine fermentation temperature is 30-33 DEG C, such as, can be 30 DEG C, 30.5 DEG C, 31 DEG C, 31.5 DEG C, 32 DEG C, 32.5 DEG C, 33 DEG C.
In step of the present invention (4), described tea is the mixture of any one or at least two kinds in green tea, black tea, jasmine tea, oolong tea, white tea, yellow tea or black tea; Preferably, the inoculum size of described acetic bacteria is the 8-10% of mixed solution gross weight, such as, can be 8%, 8.5%, 9%, 9.5%, 10%.
Preferably, the time of described fermentation is 18-30 days, such as, can be 18 days, 20 days, 22 days, 24 days, 25 days, 27 days, 29,30 days; Preferably, the temperature of described fermentation is 25-30 DEG C, such as, can be 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29 DEG C, 30 DEG C.
In step of the present invention (5), the consumption of described edible salt is the 0.5-1.0% of solid-state unstrained spirits weight, such as, can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%.1.0%; Preferably, the time of described envelope unstrained spirits is 10-30 days, such as, can be 10 days, 15 days, 18 days, 20 days, 25 days, 27 days, 29,30 days.
In step of the present invention (6), the temperature of described tap water is 50-60 DEG C, such as, can be 50 DEG C, 52 DEG C, 55 DEG C, 58 DEG C, 60 DEG C.
In step of the present invention (7), before carrying out diatomite filtration, first adopt the special finings of vinegar to carry out clarification and obtain supernatant liquor, the vinegar conversion finings mentioned here is commercially available prod.
Preferably, the time of described clarification is 24-48h, such as, can be 24h, 26h, 30h, 32h, 35h, 38h, 40h, 42h, 45h, 48h.
Preferably, the aperture of described micropore filtering film is 0.22-0.45 μm, such as, can be 0.22 μm, 0.25 μm, 0.28 μm, 0.3 μm, 0.32 μm, 0.35 μm, 0.38 μm, 0.40 μm, 0.42 μm, 0.45 μm.
As further preferred technical scheme, in the present invention, the production method of tea vinegar comprises the following steps:
(1) size mixing: starchy material is crushed to 60-100 order, mixes with water;
(2) liquefaction, saccharification: add 0.2-0.3% α-amylase in mixed solution, 90-93 DEG C of insulation liquefaction, regulation and control pH to 4.1-4.6, adds 0.15-0.2% glucoamylase, 60-63 DEG C of insulation saccharification;
(3) wine: the yeast culture liquid of the 8-10% that inoculation culture is good in saccharification mixed solution carries out wine fermentation, leavening temperature 30-33 DEG C;
(4) solid-state acetic fermentation: wheat bran, tea, barley are mixed in fermentation vat with the wine fermentation liquid of step (3), after making solid-state unstrained spirits, the cultured acetic bacteria of inoculation 8-10% ferments; 25-30 DEG C of fermentation, every day turns over unstrained spirits 1-2 time, fermentation 18-30 days;
(5) seal unstrained spirits: after solid-state acetic fermentation terminates, stop fermentation with the edible salt envelope unstrained spirits accounting for solid-state unstrained spirits weight 0.5-1.0%, the envelope unstrained spirits time is 10-30 days;
(6) vinegar is drenched: with the tap water of 50-60 DEG C, pouring and ageing are watered to the solid-state unstrained spirits after envelope unstrained spirits;
(7) essence filter: the supernatant liquor getting ageing vinegar, adds the special finings of vinegar, carries out 24-48h clarification, get clarified supernatant carry out Bag filter after filtrate successively filter through diatomite-sand core filter-micropore filtering film; Namely tea vinegar is obtained through sterilization filling.
Second aspect, present invention also offers the tea vinegar that a kind of described method is according to a first aspect of the present invention obtained.
Tea vinegar of the present invention can also be added with the common auxiliary material in this area, is not particularly limited; Preferably but to be not limited in honey, Fructus Citri grandis juice, blueberry juice, plum juice, matrimony vine, red date, dried orange peel or lotus leaf etc.
Preferably, described auxiliary material can be the mixing of any one or at least two kinds in honey 1-10%, Fructus Citri grandis juice 1-10%, blueberry juice 1-10%, plum juice 1-10%, matrimony vine 1-3 ‰, red date 1-3 ‰, dried orange peel 1-3 ‰ or lotus leaf 1-3 ‰.
Compared with prior art, the present invention has following beneficial effect:
(1) the present invention adopts saccharification and wine fermentation to be liquefaction fermentation method, after wine fermentation completes, carry out solid-state acetic fermentation again to combine, facilitate continuous release and the accumulation of the nutritive substance of tea own, impart the better mouthfeel of solid-state vinegar, and tea vinegar the is had advantage such as fragrance is sufficient, nutritious;
(2) the present invention drenches vinegar by adopting, and the local flavor after the acetic acid in solid-state unstrained spirits and various fermentation and benefit materials can be made to water pouring fully out, further improve the mouthfeel of product, enriched the flavour substances in product;
(3) the present invention utilizes multilayer essence to filter, and effectively prevent precipitation and the generation of tea stain, after tested, this product is quiet put 90 days after have not yet to see deposited phenomenon and tea stain, ensure that the attractive in appearance of product and edible safety;
(4) production method technique of the present invention is simple, and pollute few, raw material sources are extensive, and suitability for industrialized production is little by seasonal effect.
Embodiment
Technical scheme of the present invention is further illustrated below by embodiment.
Those skilled in the art should understand, described embodiment is only help to understand the present invention, should not be considered as concrete restriction of the present invention.
Embodiment 1
(1) size mixing: rice meal is broken to 60 orders, mixes with water;
(2) liquefaction, saccharification: add 0.2% α-amylase in mixed solution, 91 DEG C of insulation liquefaction, regulation and control pH to 4.3, adds 0.2% glucoamylase, 63 DEG C of insulation saccharification;
(3) wine: in saccharification mixed solution inoculation culture good 8% yeast culture liquid carry out wine fermentation, leavening temperature 30 DEG C;
(4) solid-state acetic fermentation: wheat bran, green tea, barley are mixed in fermentation vat with the wine fermentation liquid of step (3), after making solid-state unstrained spirits, inoculation 8% cultured acetic bacteria ferments; 25 DEG C of fermentations, turn over unstrained spirits every day 1 time, ferment 18 days;
(5) seal unstrained spirits: after solid-state acetic fermentation terminates, stop fermentation with the edible salt envelope unstrained spirits accounting for solid-state unstrained spirits weight 0.7%, the envelope unstrained spirits time is 15 days;
(6) vinegar is drenched: with the tap water of 50 DEG C, pouring and ageing are watered to the solid-state unstrained spirits after envelope unstrained spirits;
(7) essence filter: the supernatant liquor getting ageing vinegar, adds the special finings of vinegar, carries out 24h clarification, get clarified supernatant carry out Bag filter after filtrate successively filter through diatomite-sand core filter-micropore filtering film; Namely tea vinegar is obtained through sterilization filling.
Embodiment 2
(1) size mixing: sorghum flour is broken to 70 orders, mixes with water;
(2) liquefaction, saccharification: add 0.25% α-amylase in mixed solution, 90 DEG C of insulation liquefaction, regulation and control pH to 4.1, adds 0.18% glucoamylase, 60 DEG C of insulation saccharification;
(3) wine: in saccharification mixed solution inoculation culture good 8.5% yeast culture liquid carry out wine fermentation, leavening temperature 31 DEG C;
(4) solid-state acetic fermentation: wheat bran, black tea, barley are mixed in fermentation vat with the wine fermentation liquid of step (3), after making solid-state unstrained spirits, inoculation 8.5% cultured acetic bacteria ferments; 28 DEG C of fermentations, turn over unstrained spirits every day 2 times, ferment 20 days;
(5) seal unstrained spirits: after solid-state acetic fermentation terminates, stop fermentation with the edible salt envelope unstrained spirits accounting for solid-state unstrained spirits weight 0.8%, the envelope unstrained spirits time is 10 days;
(6) vinegar is drenched: with the tap water of 55 DEG C, pouring and ageing are watered to the solid-state unstrained spirits after envelope unstrained spirits;
(7) essence filter: the supernatant liquor getting ageing vinegar, adds the special finings of vinegar, carries out 32h clarification, get clarified supernatant carry out Bag filter after filtrate successively filter through diatomite-sand core filter-micropore filtering film; Namely tea vinegar is obtained through sterilization filling.
Embodiment 3
(1) size mixing: by Cassava crushing to 100 order, mix with water;
(2) liquefaction, saccharification: add 0.3% α-amylase in mixed solution, 93 DEG C of insulation liquefaction, regulation and control pH to 4.6, adds 0.2% glucoamylase, 62 DEG C of insulation saccharification;
(3) wine: in saccharification mixed solution inoculation culture good 10% yeast culture liquid carry out wine fermentation, leavening temperature 33 DEG C;
(4) solid-state acetic fermentation: wheat bran, chrysanthemum tea, barley are mixed in fermentation vat with the wine fermentation liquid of step (3), after making solid-state unstrained spirits, inoculation 10% cultured acetic bacteria ferments; 30 DEG C of fermentations, turn over unstrained spirits every day 1 time, ferment 30 days;
(5) seal unstrained spirits: after solid-state acetic fermentation terminates, stop fermentation with the edible salt envelope unstrained spirits accounting for solid-state unstrained spirits weight 1.0%, the envelope unstrained spirits time is 30 days;
(6) vinegar is drenched: with the tap water of 60 DEG C, pouring and ageing are watered to the solid-state unstrained spirits after envelope unstrained spirits;
(7) essence filter: the supernatant liquor getting ageing vinegar, adds the special finings of vinegar, carries out 48h clarification, get clarified supernatant carry out Bag filter after filtrate successively filter through diatomite-sand core filter-micropore filtering film; Namely tea vinegar is obtained through sterilization filling.
Comparative example 1
(1) identical with step (1)-(3) of embodiment 1;
(2) acetic fermentation: green tea powder is added wine fermentation liquid, after mixing thoroughly, inoculation 8% cultured acetic bacteria ferments, and 25 DEG C of fermentations, turns over unstrained spirits every day 1 time, ferments 18 days;
(3) essence filter: by the supernatant liquor of step (4), add the special finings of vinegar, carry out 24h clarification, get clarified supernatant carry out Bag filter after filtrate successively filter through diatomite-sand core filter-micropore filtering film; Namely tea vinegar is obtained through sterilization filling.
Comparative example 2
(1) be raw material with rice, add sugared source and inoculation yeast bacterium carries out zymamsis;
(2) identical with step (4)-(7) of embodiment 1.
Comparative example 3
(1) be raw material with rice, add sugared source and inoculation yeast bacterium carries out zymamsis;
(2) identical with step (2)-(3) of comparative example 1.
By embodiment 1 is compared with comparative example 1-3, find: in comparative example 1 and comparative example 3, with the addition of green tea powder, because be after natural tea is pulverized, ferment again, the nutritive substance of a lot of tea runs off and does not meet tea fermenting characteristic, tea is caused to ferment not exclusively, tea nutritive ingredient is single, and the completely naturally fermentation that the present invention's tea that directly with the addition of without any processing carries out, better reduce tea fermentation self character and be combined in the zymotechnique of vinegar, the not only intact nutritive substance remaining tea, and can also be real there is the abundant mouthfeel of tea.
Take solid state fermentation in the wine fermentation stage in comparative example 2, can cause living contaminants because earlier fermentation dominant bacteria amount is few, corrupt highly seasoned, between batch, sensory difference is large, again because fermentation when rice is not pulverized is thorough, waste resource and the place taken inefficiency comparatively greatly.And the present invention adopts enzymatic liquefaction to ferment, by controlling the fermentation condition such as enzyme dosage, temperature, pH value, make wine liquid ferment thoroughly, batch wine fermentation liquid mouthfeel consistent, occupied ground is little, well raises the efficiency.As directly added sugared source, then because sugared derived components is single, cause that fermented taste is single, nutrition is single.And the present invention still adheres to adopting rice to pulverize the fermentation of laggard row, be then take into full account that making it ferment thoroughly does not waste, and the plentiful wine fermentation liquid of sugar system rich liquor body can be obtained, thus make fermented taste better, comprehensive nutrition.
Applicant states, the present invention illustrates processing method of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned processing step, does not namely mean that the present invention must rely on above-mentioned processing step and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to equivalence replacement and the interpolation of ancillary component, the concrete way choice etc. of raw material selected by the present invention, all drops within protection scope of the present invention and open scope.
Claims (10)
1. a production method for tea vinegar, is characterized in that, described method comprises: adopt enzymatic liquefaction fermentation to obtain alcohol fermentation liquid, added in described alcohol fermentation liquid by tea and carry out solid-state acetic fermentation, filters, to obtain final product through envelope unstrained spirits, pouring vinegar, essence.
2. method according to claim 1, is characterized in that, the fermentation of described enzymatic liquefaction comprise size mixing, liquefy, saccharification and wine step;
Preferably, described solid-state acetic fermentation comprises and being added in described alcohol fermentation liquid by tea, and after making solid-state unstrained spirits, inoculation acetic bacteria ferments;
Preferably, described essence is filtered to comprise and is adopted diatomite and millipore filtration membrane filtration.
3. method according to claim 1 and 2, is characterized in that, said method comprising the steps of:
(1) size mixing: starchy material is pulverized, mix with water;
(2) liquefaction, saccharification: add α-amylaseliquefied in the mixed solution of step (1), regulation and control pH value, adds amylase saccharification;
(3) wine: inoculation yeast nutrient solution carries out wine fermentation in the saccharified liquid of step (2);
(4) solid-state acetic fermentation: wheat bran, tea, barley are mixed with the wine fermentation liquid of step (3), after making solid-state unstrained spirits, inoculation acetic bacteria ferments;
(5) unstrained spirits is sealed: adopt edible salt envelope unstrained spirits to stop fermentation;
(6) vinegar is drenched: utilize tap water to water pouring to the solid-state unstrained spirits after envelope unstrained spirits;
(7) essence is filtered: adopt diatomite-sand core filter-micropore filtering film successively to filter, to obtain final product.
4. method according to claim 3, is characterized in that, in step (1), described starchy material is the mixture of any one or at least two kinds in rice, corn, Chinese sorghum, barley, wheat or cassava; Preferably, described starchy material is crushed to 60-100 order;
Preferably, in step (2), the add-on of described α-amylase is the 0.2-0.3% of mixed solution weight; Preferably, described liquefaction temperature is 90-93 DEG C; Regulation and control pH value is to 4.1-4.6; Preferably, described amylase is glucoamylase, and preferably, described saccharification temperature is 60-63 DEG C;
Preferably, in step (3), the add-on of described yeast culture liquid is the 8-10% of mixed solution weight; Preferably, described wine fermentation temperature is 30-33 DEG C.
5. the method according to claim 3 or 4, is characterized in that, in step (4), described tea is the mixture of any one or at least two kinds in green tea, black tea, jasmine tea, oolong tea, white tea, yellow tea or black tea; Preferably, the inoculum size of described acetic bacteria is the 8-10% of mixed solution gross weight;
Preferably, the time of described fermentation is 18-30 days; Preferably, the temperature of described fermentation is 25-30 DEG C.
6. the method according to any one of claim 3-5, is characterized in that, in step (5), the consumption of described edible salt is the 0.5-1.0% of solid-state unstrained spirits weight; Preferably, the time of described envelope unstrained spirits is 10-30 days;
Preferably, in step (6), the temperature of described tap water is 50-60 DEG C.
7. the method according to any one of claim 3-6, is characterized in that, in step (7), before carrying out diatomite filtration, first adopts the special finings of vinegar to carry out clarification and obtains supernatant liquor; Preferably, the time of described clarification is 24-48h;
Preferably, the aperture of described micropore filtering film is 0.22-0.45 μm.
8. the method according to any one of claim 3-7, is characterized in that, said method comprising the steps of:
(1) size mixing: starchy material is crushed to 60-100 order, mixes with water;
(2) liquefaction, saccharification: add 0.2-0.3% α-amylase in mixed solution, 90-93 DEG C of insulation liquefaction, regulation and control pH to 4.1-4.6, adds 0.15-0.2% glucoamylase, 60-63 DEG C of insulation saccharification;
(3) wine: the yeast culture liquid of the 8-10% that inoculation culture is good in saccharification mixed solution carries out wine fermentation, leavening temperature 30-33 DEG C;
(4) solid-state acetic fermentation: wheat bran, tea, barley are mixed in fermentation vat with the wine fermentation liquid of step (3), after making solid-state unstrained spirits, the cultured acetic bacteria of inoculation 8-10% ferments; 25-30 DEG C of fermentation, every day turns over unstrained spirits 1-2 time, fermentation 18-30 days;
(5) seal unstrained spirits: after solid-state acetic fermentation terminates, stop fermentation with the edible salt envelope unstrained spirits accounting for solid-state unstrained spirits weight 0.5-1.0%, the envelope unstrained spirits time is 10-30 days;
(6) vinegar is drenched: with the tap water of 50-60 DEG C, pouring and ageing are watered to the solid-state unstrained spirits after envelope unstrained spirits;
(7) essence filter: the supernatant liquor getting ageing vinegar, adds the special finings of vinegar, carries out 24-48h clarification, get clarified supernatant carry out Bag filter after filtrate successively filter through diatomite-sand core filter-micropore filtering film; Namely tea vinegar is obtained through sterilization filling.
9. the tea vinegar that method is obtained according to any one of claim 1-8.
10. tea vinegar according to claim 9, is characterized in that, described tea vinegar is also added with auxiliary material; Preferably, described auxiliary material is the mixing of any one or at least two kinds in honey, Fructus Citri grandis juice, blueberry juice, plum juice, matrimony vine, red date, dried orange peel or lotus leaf;
Preferably, described auxiliary material is the mixing of any one or at least two kinds in honey 1-10%, Fructus Citri grandis juice 1-10%, blueberry juice 1-10%, plum juice 1-10%, matrimony vine 1-3 ‰, red date 1-3 ‰, dried orange peel 1-3 ‰ or lotus leaf 1-3 ‰.
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