CN105482940B - A kind of method using E.amstelodami production tea wine - Google Patents
A kind of method using E.amstelodami production tea wine Download PDFInfo
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- CN105482940B CN105482940B CN201510928685.0A CN201510928685A CN105482940B CN 105482940 B CN105482940 B CN 105482940B CN 201510928685 A CN201510928685 A CN 201510928685A CN 105482940 B CN105482940 B CN 105482940B
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Abstract
The invention discloses a kind of methods using E.amstelodami production tea wine, include the following steps：Prepare tea solids culture medium；E.amstelodami FBKL3.0013（Eurotium amstelidami FBKL3.0013）, activated on PDA solid mediums, 5 7d of enrichment culture at 30 DEG C in PDA liquid medium.In the solid medium of in mass ratio 15% access tealeaves, 10 15d that ferment at 30 DEG C prepare tea solids culture medium；Chestnut wine fission yeast（Schizosaccharomyces pombe CICC1360）It is activated on brewer's wort solid medium, in 2 3d of brewer's wort solid slope culture medium culture, then accesses malt juice liquid medium, 2d is cultivated at 28 DEG C.By 8% 10% access chestnut wine fission yeast of inoculum concentration volume, ferment 5 7d at 28 DEG C；Alcohol is steamed, control alcoholic strength both obtains product at 40 degree or so.The present invention provides a kind of method using E.amstelodami production tea wine, can improve the quality of tealeaves and improve the quality of tea wine.
Description
Technical field
The invention belongs to beverage liquor brewing production technical fields, and in particular to a kind of to be produced using E.amstelodami
The method of tea wine.
Background technology
Tea wine refers to using tealeaves as primary raw material, the general designation of various beverage wines through brewing or being formulated.Existing market
On, it is blending type tea wine mostly, i.e., then blends into tea wine again in white wine or edible alcohol directly by infusion of tea.It prepares
Although tea wine also have the healthcare function of tea and the fragrance of tea, its active constituent content containing tea is less, it is impossible to effective
It utilizes.So the fermented type tea wine brewed through tealeaves will be the direction of its development.
General fermented type tea wine is that tealeaves is directly carried out to yeast fermentation production wine, and the present invention is before yeast is added in, first
Access E.amstelodami.E.amstelodami（Eurotium amstelodami), during being black tea floating
A kind of beneficial microbe.It can generate the conversion of the via extracellular enzyme catalysis tealeaves compound such as cellulase, improve the quality of tealeaves,
Multiple-microorganism metabolic activity product can also be increased, enriching tea component increases healthcare function.
Invention content
The utilization rate of active components of tealeaves can be improved the purpose of the present invention is to provide a kind of energy and is further increased
Multiple-microorganism metabolic activity product generates the ectoenzymes such as cellulase, and the quality for making tea wine is more preferable, with more healthcare function
Utilize the method for E.amstelodami production tea wine.
A kind of method using E.amstelodami production tea wine of the present invention, includes the following steps：
（1）Prepare tea solids culture medium：Water is added to by material water quality percentage 5%-10% in tealeaves, in microwave
Sterilize 60s under 400w；
（2）The mold fermentation of tealeaves：E.amstelodami FBKL3.0013（Eurotium amstelodami
FBKL3.0013）, activated on PDA solid mediums, the enrichment culture 5-7d at 30 DEG C in PDA liquid medium.By quality
In solid medium than 15% access tealeaves, ferment 10-15d at 30 DEG C；
（3）Prepare tea solids culture medium：1 will be pressed in the tealeaves of fermentation ends:20 ratios（Former tealeaves and water quality ratio）
Boiling water is added in, then brown sugar is pressed into 16-20%（Sugar and water quality ratio）Ratio adds in, and impregnates 20min, cooling；
（4）The yeast fermentation of tealeaves：Chestnut wine fission yeast（Schizosaccharomyces pombe CICC1360）
It is activated on brewer's wort solid medium, in brewer's wort solid slope culture medium culture 2-3d, then accesses malt juice liquid medium,
2d is cultivated at 28 DEG C.Chestnut wine fission yeast is accessed by inoculum concentration volume 8%-10%, ferment 5-7d at 28 DEG C；
（5）Distillation：Alcohol is steamed, control alcoholic strength is at 40 degree or so.
A kind of above-mentioned method using E.amstelodami production tea wine, wherein：E.amstelodami is
In the preservation on the 5th of August in 2015 to China typical culture collection center（Address：Wuhan, China Wuhan University）, preserving number：
CCTCC M2015480, title：E.amstelodami FBKL3.0013（Eurotium amstelodami
FBKL3.0013）；Chestnut wine fission yeast comes from Chinese industrial Culture Collection, title：Chestnut wine fission yeast
CICC1360（Schizosaccharomyces pombe CICC1360）.
Compared with prior art, the present invention with apparent advantageous effect, as can be known from the above technical solutions：The present invention utilizes
E.amstelodami solid state fermentation tealeaves adds yeast fermentation.The active ingredient that the technology can improve tealeaves utilizes
Rate, and multiple-microorganism metabolic activity product can be further increased, the ectoenzymes such as cellulase are generated, make the quality of tea wine more
It is good, with more healthcare function.
Specific embodiment
Embodiment 1
A kind of method using E.amstelodami production tea wine includes the following steps：
（1）Prepare tea solids culture medium：5mg water is added in 50g tealeaves, sterilize 60s under microwave 400w；
（2）The mold fermentation of tealeaves：E.amstelodami FBKL3.0013（Eurotium amstelodami
FBKL3.0013）It is activated on PDA solid mediums, the enrichment culture 5-7d at 30 DEG C in PDA liquid medium.In mass ratio
In the solid medium of 15% access tealeaves, ferment 10-15d at 30 DEG C；
（3）Prepare tea solids culture medium：Boiling water 1000mg will be added in the tealeaves of fermentation ends, add brown sugar
160g impregnates 20min, cooling；
（4）The yeast fermentation of tealeaves：Chestnut wine fission yeast（Schizosaccharomyces pombe CICC1360）
It is activated on brewer's wort solid medium, in brewer's wort solid slope culture medium culture 2-3d, then accesses malt juice liquid medium,
2d is cultivated at 28 DEG C.Chestnut wine fission yeast is accessed by inoculum concentration 8%, ferment 5-7d at 28 DEG C；
（5）Distillation：Alcohol is steamed, control alcoholic strength is at 40 degree or so.
Embodiment 2
A kind of method using E.amstelodami production tea wine includes the following steps：
（1）Prepare tea solids culture medium：5mg water is added in 50g tealeaves, sterilize 60s under microwave 400w；
（2）The mold fermentation of tealeaves：E.amstelodami FBKL3.0013（Eurotium amstelodami
FBKL3.0013）It is activated on PDA solid mediums, the enrichment culture 5-7d at 30 DEG C in PDA liquid medium.In mass ratio
In the solid medium of 15% access tealeaves, ferment 10-15d at 30 DEG C；
（3）Prepare tea solids culture medium：Boiling water 1000mg is added in the tealeaves that mold fermentation is terminated, adds brown sugar
180g impregnates 20min, cooling；
（4）The yeast fermentation of tealeaves：Chestnut wine fission yeast（Schizosaccharomyces pombe CICC1360）
It is activated on brewer's wort solid medium, in brewer's wort solid slope culture medium culture 2-3d, then accesses malt juice liquid medium,
2d is cultivated at 28 DEG C.Chestnut wine fission yeast is accessed by inoculum concentration 9%, ferment 5-7d at 28 DEG C；
（5）Distillation：Alcohol is steamed, control alcoholic strength is at 40 degree or so.
Embodiment 3
A kind of method using E.amstelodami production tea wine includes the following steps：
（1）Prepare tea solids culture medium：5mg water is added in 50g tealeaves, sterilize 60s under microwave 400w；
（2）The mold fermentation of tealeaves：E.amstelodami FBKL3.0013（Eurotium amstelodami
FBKL3.0013）It is activated on PDA solid mediums, the enrichment culture 5-7d at 30 DEG C in PDA liquid medium.In mass ratio
In the solid medium of 15% access tealeaves, ferment 10-15d at 30 DEG C；
（3）Prepare tea solids culture medium：Boiling water 1000mg will be added in the tealeaves of fermentation ends, add brown sugar
200g impregnates 20min, cooling；
（4）The yeast fermentation of tealeaves：Chestnut wine fission yeast（Schizosaccharomyces pombe CICC1360）
It is activated on brewer's wort solid medium, in brewer's wort solid slope culture medium culture 2-3d, then accesses malt juice liquid medium,
2d is cultivated at 28 DEG C.Chestnut wine fission yeast is accessed by inoculum concentration 10%, ferment 5-7d at 28 DEG C；
（5）Distillation：Alcohol is steamed, control alcoholic strength is at 40 degree or so.
The above described is only a preferred embodiment of the present invention, not making limitation in any form to the present invention, appoint
Without departing from technical solution of the present invention content, technical spirit according to the present invention any is simply repaiied to what above example was made for what
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (2)
1. a kind of method using E.amstelodami production tea wine includes the following steps：
（1）Prepare tea solids culture medium：Water is added to by material water quality percentage 5%-10% in tealeaves, under microwave 400w
Sterilize 60s；
（2）The mold fermentation of tealeaves：E.amstelodami FBKL3.0013（Eurotium amstelidami
FBKL3.0013）, activated on PDA solid mediums, the enrichment culture 5-7d at 30 DEG C in PDA liquid medium, by quality
In solid medium than 15% access tealeaves, ferment 10-15d at 30 DEG C；
（3）Prepare tea solids culture medium：It is 1 that former tealeaves will be pressed in the tealeaves of fermentation ends with water quality ratio:20 ratio adds
Enter boiling water, then brown sugar is added in brown sugar and water quality than 16-20% ratio, impregnate 20min, cooling；
（4）The yeast fermentation of tealeaves：Chestnut wine fission yeast CICC1360（Schizosaccharomyces pombe
CICC1360）It is activated on brewer's wort solid medium, in brewer's wort solid slope culture medium culture 2-3d, then accesses brewer's wort
Fluid nutrient medium cultivates 2d at 28 DEG C, to step（3）It prepares in obtained tea solids culture medium by inoculum concentration volume 8%-10%
Chestnut wine fission yeast is accessed, ferment 5-7d at 28 DEG C；
（5）Distillation：Alcohol is steamed, control alcoholic strength is at 40 degree.
2. a kind of method using E.amstelodami production tea wine as described in claim 1, wherein：Amsterdam
Bulk bacteria come from China typical culture collection center, preserving number：CCTCC M2015480, title：E.amstelodami
FBKL3.0013（Eurotium amstelodami FBKL3.0013）；Chestnut wine fission yeast comes from Chinese industrial microbial bacteria
Kind preservation administrative center, title：Chestnut wine fission yeast CICC1360（Schizosaccharomyces pombe CICC1360）.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403563A (en) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | New use of tea in making wine and tea wine brewing process |
| CN105087272A (en) * | 2015-08-25 | 2015-11-25 | 陈克春 | Method for manufacturing tea leaf wine |
| CN105087275A (en) * | 2015-09-08 | 2015-11-25 | 贵州大汉皇室茶酒贸易有限公司 | Tea wine and preparation method thereof |
| CN105104610A (en) * | 2015-09-16 | 2015-12-02 | 广西大学 | Preparation method and application of tea fermentation bacterium yeast |
-
2015
- 2015-12-15 CN CN201510928685.0A patent/CN105482940B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403563A (en) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | New use of tea in making wine and tea wine brewing process |
| CN105087272A (en) * | 2015-08-25 | 2015-11-25 | 陈克春 | Method for manufacturing tea leaf wine |
| CN105087275A (en) * | 2015-09-08 | 2015-11-25 | 贵州大汉皇室茶酒贸易有限公司 | Tea wine and preparation method thereof |
| CN105104610A (en) * | 2015-09-16 | 2015-12-02 | 广西大学 | Preparation method and application of tea fermentation bacterium yeast |
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