CN104804943A - Tea wine and preparation method thereof - Google Patents
Tea wine and preparation method thereof Download PDFInfo
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- CN104804943A CN104804943A CN201510229817.0A CN201510229817A CN104804943A CN 104804943 A CN104804943 A CN 104804943A CN 201510229817 A CN201510229817 A CN 201510229817A CN 104804943 A CN104804943 A CN 104804943A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention relates to a fermentation method of wine, and particularly relates to tea wine and a preparation method thereof. The tea wine is formed by mixing and fermenting tea liquid, water decoction of semen coicis leaves and sticky rice wine dregs by a mass ratio of 1 to (0.5-0.8) to (2-2.5); the method comprises the following steps of adding 10%+/-2% by weight of mouldy bran and 0.3%+/-0.1% by weight of saccharifying enzyme; fully mixing; adding natural spring water of which the added amount is 2-3 times the weight of tea to obtain the tea liquid; finely selecting fresh color-spot-free semen coicis leaves; washing; adding into water and crushing into slurry; decocting for about 15min; filtering out leaf dregs to obtain the water decoction of the semen coicis leaves. The tea wine brewed by using the tea and the semen coicis leaves is mellow in flavor, fragrant but not spicy, relatively good in taste and suitable for being drunk in summer.
Description
Technical field
The present invention relates to a kind of fermentation process of wine, particularly a kind of tea wine and preparation method thereof.
Background technology
Tea is a kind of drink made by tea tree leaf or bud originating from China.Also general reference can be used for the leaf of the evergreen shrubs tea tree of making tea, and with the brewed beverage of these leaves, be extended to afterwards the brewed herbal tea of useful plant flowers, leaf, seed, root, as " Iron Guanyin " etc.Tealeaves is as a kind of famous health promoting beverage, and it is the contribution of ancient china south people's centering state cooking culture, is also the contributions of Chinese people to world's cooking culture.
Wine is that raw material forms through fermented soy with grain.China is the country of making wine the earliest, before 2000, just invented brewing technology, and continuous Improvement and perfection, develop into now and can produce various concentration, various odor type, the various beverage containing wine.
Summary of the invention
The invention provides a kind of tea wine adopting tealeaves and the brew of Semen Coicis leaf, this fume taste is pure, fragrant and not peppery, and mouthfeel is better, and suitable summer drinks.
The present invention also provides a kind of making method of above-mentioned tea wine.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of tea wine, be formed by tealeaves liquid, Semen Coicis leaf decocting liquid and the mixed fermentation of glutinous rice wine with dregs, the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5-0.8:2-2.5; Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in tealeaves, fully mix, add springwater, the add-on of springwater is 2-3 times of tealeaves weight, obtains tealeaves liquid; Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid.
A preparation method for tea wine, the method comprises the steps:
(1) preparation of tealeaves liquid
Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in tealeaves, fully mix, add springwater, the add-on of springwater is 2-3 times of tealeaves weight, obtains tealeaves liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, obtains glutinous rice wine with dregs;
(4) mixed fermentation of tealeaves liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, access distiller's yeast, stir, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferments about 90 days, first 10 day every day stirred once to twice, later stage can reduce stirring number of times, depends on the circumstances, and obtains karusen after having fermented;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, and in cool place, dry place deposits more than 6 months, filters, filling finished product.
As preferably, the preparation method of above-mentioned tea wine is specially:
(1) preparation of tealeaves liquid
Choose the tea leaf of fresh harvesting, tealeaves after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of tealeaves total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this tealeaves, abundant mixing, add springwater, the add-on of springwater is 2 times of tealeaves weight after pre-treatment, obtains tealeaves liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of tealeaves liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5:2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, and in cool place, dry place deposits more than 6 months, then filters with diatomite filter, filling finished product.
As preferably, in step (5) subsequent disposal, after filtering with diatomite filter, add the Semen Coicis leaf decocting liquid of massfraction 20% ± 3% and the honey of 4% ± 2%, mix rear filling finished product.Supplement the Semen Coicis leaf decocting liquid and honey that add, for reducing the ethanol concn of wine body, make its palatability better, even if quote more amount be also unlikely to drunk.
As preferably, in step (2), the add-on of water be the 2-2.5 of Semen Coicis leaf weight doubly.
As preferably, in step (4), the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5-0.8:2-2.5.
Semen Coicis leaf is the fresh blade of Job's tears plant, and after the plantation of Job's tears plant, Semen Coicis leaf is all thrown away as waste, not yet has suitable reuse method at present.The present invention, in order to improve the mouthfeel of tea wine, added appropriate Semen Coicis leaf decocting liquid before fermentation, fragrant taste after Semen Coicis leaf decocts, and beneficial taste, the tea wine adopting this law to make drinks warm stomach replenishing QI and blood summer.Semen Coicis leaf decocting liquid and tealeaves liquid and glutinous rice wine with dregs together ferment, during the fermentation, various chemical substances in flavour substances wherein and tealeaves occur to react further, eliminate the bitter taste of tealeaves itself, and reduce the pungent mouthfeel of tea wine, make the wine sense alcohol that finally leads to and, delicate fragrance, the nutritive substance originally contained in Semen Coicis leaf is retained and is able to gain by the effect of fermentation alcohol afterwards, reaches the effect of drinking rear warm stomach replenishing QI and blood.The present invention is in order to make tea leaf fermentation more thorough, unlike other brew methods, tealeaves blade is filtered out during fermentation, but allow tealeaves experience the fermentation of about 3 months, like this, not only make the nutritive substance fully remained in wine body in tealeaves, simultaneously can be warm with Semen Coicis leaf decocting liquid, make it produce the effect of gain during the fermentation.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, per-cent are weight unit, and the equipment adopted and raw material etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the ordinary method of this area.
Embodiment 1:
(1) preparation of tealeaves liquid
Choose the tea leaf of fresh harvesting, tealeaves after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of tealeaves total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this tealeaves, abundant mixing, add springwater, the add-on of springwater is 2 times of tealeaves weight after pre-treatment, obtains tealeaves liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of tealeaves liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5:2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, and in cool place, dry place deposits more than 6 months, after ageing, wine cognition becomes soft exquisiteness, sweet long, improve the quality of wine, then filter with diatomite filter, filling finished product.
Embodiment 2:
(1) preparation of tealeaves liquid
Choose the tea leaf of fresh harvesting, tealeaves after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of tealeaves total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this tealeaves, abundant mixing, add springwater, the add-on of springwater is 2 times of tealeaves weight after pre-treatment, obtains tealeaves liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of tealeaves liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5:2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Karusen is proceeded in distiller and distills, wine after steaming is sealed in cylinder, segmentation stores, and in cool place, dry place deposits more than 6 months, after ageing, wine cognition becomes soft exquisiteness, sweet long, improve the quality of wine, then filter with diatomite filter, add the Semen Coicis leaf decocting liquid of massfraction 20% and the honey of 4%, mix rear filling finished product.
Embodiment 3:
(1) preparation of tealeaves liquid
Choose the tea leaf of fresh harvesting, tealeaves after pre-treatment is obtained after withering, kneading process, the wheat bran 8% of tealeaves total weight after with pre-treatment, saccharifying enzyme 0.2% is added in this tealeaves, abundant mixing, add springwater, the add-on of springwater is 1.5 times of tealeaves weight after pre-treatment, obtains tealeaves liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 1.5 times of weight after cleaning are broken into slurries, then decoct about 20 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of tealeaves liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.8:2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, and in cool place, dry place deposits more than 6 months, after ageing, wine cognition becomes soft exquisiteness, sweet long, improve the quality of wine, then filter with diatomite filter, filling finished product.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (6)
1. a tea wine, is characterized in that: it is formed by tealeaves liquid, Semen Coicis leaf decocting liquid and the mixed fermentation of glutinous rice wine with dregs, and the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5-0.8:2-2.5; Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in tealeaves, fully mix, add springwater, the add-on of springwater is 2-3 times of tealeaves weight, obtains tealeaves liquid;
Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid.
2. a preparation method for tea wine, is characterized in that the method comprises the steps:
(1) preparation of tealeaves liquid
Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in tealeaves, fully mix, add springwater, the add-on of springwater is 2-3 times of tealeaves weight, obtains tealeaves liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, obtains glutinous rice wine with dregs;
(4) mixed fermentation of tealeaves liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, access distiller's yeast, stir, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferments about 90 days, first 10 day every day stirred once to twice, later stage can reduce stirring number of times, depends on the circumstances, and obtains karusen after having fermented;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, and in cool place, dry place deposits more than 6 months, filters, filling finished product.
3. preparation method according to claim 2, is characterized in that:
(1) preparation of tealeaves liquid
Choose the tea leaf of fresh harvesting, tealeaves after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of tealeaves total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this tealeaves, abundant mixing, add springwater, the add-on of springwater is 2 times of tealeaves weight after pre-treatment, obtains tealeaves liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of tealeaves liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5:2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, and in cool place, dry place deposits more than 6 months, then filters with diatomite filter, filling finished product.
4. preparation method according to claim 2, it is characterized in that: in step (5) subsequent disposal, after filtering with diatomite filter, add the Semen Coicis leaf decocting liquid of massfraction 20% ± 3% and the honey of 4% ± 2%, mix rear filling finished product.
5. preparation method according to claim 2, is characterized in that: in step (2), and the add-on of water is 2-2.5 times of Semen Coicis leaf weight.
6. preparation method according to claim 2, is characterized in that: in step (4), and the mass ratio of tealeaves liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5-0.8:2-2.5.
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| CN108192797A (en) * | 2018-03-09 | 2018-06-22 | 浙江碧云天农业发展有限公司 | A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof |
| CN108220066A (en) * | 2018-03-09 | 2018-06-29 | 浙江碧云天农业发展有限公司 | A kind of production method of tea wine |
| CN111534398A (en) * | 2020-06-10 | 2020-08-14 | 李楚和 | Tea wine production process |
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Cited By (3)
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| CN108192797A (en) * | 2018-03-09 | 2018-06-22 | 浙江碧云天农业发展有限公司 | A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof |
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| CN111534398A (en) * | 2020-06-10 | 2020-08-14 | 李楚和 | Tea wine production process |
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Application publication date: 20150729 |