CN105886237A - Tea wine brewing method - Google Patents
Tea wine brewing method Download PDFInfo
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- CN105886237A CN105886237A CN201610437438.5A CN201610437438A CN105886237A CN 105886237 A CN105886237 A CN 105886237A CN 201610437438 A CN201610437438 A CN 201610437438A CN 105886237 A CN105886237 A CN 105886237A
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- tea
- tea wine
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- wine brewing
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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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- Health & Medical Sciences (AREA)
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Abstract
The invention relates to the technical field of tea wine production, in particular to tea wine brewing method. The tea wine brewing method is characterized in that grain, tea and flavor grains are used the main raw materials, the preparation process and raw materials of the flavor grains are selectively defined, and the tea wine is brewed through conventional wine brewing process. The produced tea wine has the advantages that the healthcare effect of the tea wine is enhanced, and the tea wine is rich and elegant in tea fragrance, mellow and harmony in wine body, soft, sweet and refreshing, long in aftertaste, low in alcohol content, high in tea polyphenol content and high in nutritional value and healthcare value and has the fragrance of gynostemma pentaphyllum.
Description
Technical field
The present invention relates to tea wine manufacture technology field, especially a kind of tea wine brewing method.
Background technology
Containing abundant nutritional labeling and medicinal ingredient in Folium Camelliae sinensis, the most most importantly tie up life
Element, protein, aminoacid, tea polyphenols, alkaloid and polysaccharide.Show according to medical information,
Tea polyphenols have fairly obvious antioxidation, do radiation, do cancer, give protection against cancer, anti-three high effects,
Therefore Folium Camelliae sinensis has the function of health care and disease prevention.At home and abroad have been developed for substantial amounts of tea
Wine product, such as black tea wine, tea light sparkling wine, tea beer, green tea wine etc., but pin commercially
Measure the most less.And development tea wine that tea is combined with wine, its not only complied with China's drinks to
The developing direction of " minuent, nutrition, high-quality ", but also meet the prospect of market comsupton.
In prior art, the tea wine that various places occur is with Folium Camelliae sinensis, Xiaoqu wine for preparation of raw material type tea wine
In the majority, such as the development of the blending type black tea wine that " China brewages " the 8th phase in 2010 delivers, just
Disclose the health promoting wine developed for raw material with black tea, Xiaoqu wine etc., also have with grain and Folium Camelliae sinensis
The black tea wine made for raw material, disclose with grain such as Chinese patent application 200410022125 and
Folium Camelliae sinensis is that raw material makes green tea wine, black tea wine and Folium Camelliae sinensis wine.But its alcohol content is higher, and tea is many
Phenol content is few, and health-care effect is inconspicuous.
To this end, have researcher to solve above-mentioned technical problem, use Sorghum vulgare Pers., black tea, fragrant unstrained spirits
It is that black tea wine prepared by adjuvant as primary raw material, rice husk and/or bran powder so that preparation red
The vinosity of tea wine limpid transparent, delicate fragrance is pure, the fragrant gracefulness of tea, the soft harmony of wine body, sweet refreshing
Only, pleasant impression long, have black tea fragrance and flavour concurrently.Although it can be by the local flavor of black tea and wine
Carry out perfect adaptation so that the black tea wine of preparation has a health-care effect of black tea, but its nutrition
Composition is the most single, and health-care effect is single so that the quality of tea wine is the highest.
Therefore, in order to solve above-mentioned technical problem, at the base of the quality meeting above-mentioned black tea wine
On plinth, preparation technology and the raw material of fragrant unstrained spirits are chosen by it, provide for tea wine preparation field
Another thinking.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of tea wine
Brewing method.
It is achieved particular by techniques below scheme:
A kind of tea wine brewing method, with grain, tea, fragrant unstrained spirits as raw material, according to following weight portion
Proportioning:
Grain 30-40 part, tea 10-15 part, fragrant unstrained spirits 7-13 part；
Wherein, fragrant unstrained spirits is prepared as follows method and prepares:
(1) Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.3-1.3, dry, grind to form
Powder；
(2) take fermented grain, add in fermented grain and account for prepared by fermented grain quality 30-37% step (1)
Powder, after stirring, closing heap, process with bacteria culture tank cultivation at temperature is 22-30 DEG C
18-20h, then it is added thereto to SHISANXIANG powder, stirring, continuation bacteria culture tank is in temperature
Cultivating 5-8h for 22-30 DEG C, add SHENGXIANG yeast, at temperature is 20-30 DEG C, constant temperature is trained
Support 3-8h, to obtain final product；
In above-mentioned tea wine brewing process, its method brewageed is according to wine-making technology by grain
After processing, then by after tea, fragrant unstrained spirits addition mixed fermentation, distillation obtains.
Described grain is Semen Tritici aestivi and Semen Maydis is 1: 3 blend mixture with mass ratio.
Described SHISANXIANG, its addition is the 3-5% of fermented grain weight.
Described SHISANXIANG, its addition is the 4% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.6-0.8% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.7% of fermented grain weight.
The present invention also provides for the tea wine that above-mentioned tea wine brewing method is brewageed.
Compared with prior art, its technique effect is embodied in:
Be primary raw material by using grain, tea, fragrant unstrained spirits, and to the preparation technology of fragrant unstrained spirits and
What raw material carried out selecting defines, and according to conventional method of making liquor, it is prepared tea wine so that preparation
Tea wine health-care effect strengthen, tea smell is strong, and has Herb Gynostemmae Pentaphylli fragrant concurrently, and tea is fragrant
Gracefulness, the soft harmony of wine body, sweet refreshing clean, pleasant impression is long, alcohol content is low, and tea polyphenols contains
Measure higher, there is higher nutritive value and health value.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of tea wine brewing method, with grain, tea, fragrant unstrained spirits as raw material, joins according to following weight
Ratio:
Grain 30kg, tea 10kg, fragrant unstrained spirits 7kg；
Wherein, fragrant unstrained spirits is prepared as follows method and prepares:
(1) Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.3, dry, pulverize
End；
(2) take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 30% step (1)
End, after stirring, closing heap, process 18h with bacteria culture tank cultivation at temperature is 22 DEG C, then
Being added thereto to SHISANXIANG powder, stir, continuation bacteria culture tank is 22 DEG C of cultivations in temperature
5h, adds SHENGXIANG yeast, at temperature is 20 DEG C, and constant temperature culture 3h, to obtain final product；
In above-mentioned tea wine brewing process, its method brewageed is according to wine-making technology by grain
After processing, then by after tea, fragrant unstrained spirits addition mixed fermentation, distillation obtains.
Embodiment 2
A kind of tea wine brewing method, with grain, tea, fragrant unstrained spirits as raw material, joins according to following weight
Ratio:
Grain 40kg, tea 15kg, fragrant unstrained spirits 13kg；
Wherein, fragrant unstrained spirits is prepared as follows method and prepares:
(1) Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 1.3, dry, pulverize
End；
(2) take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 37% step (1)
End, after stirring, closing heap, process 20h with bacteria culture tank cultivation at temperature is 30 DEG C, then
Being added thereto to SHISANXIANG powder, stir, continuation bacteria culture tank is 30 DEG C of cultivations in temperature
8h, adds SHENGXIANG yeast, at temperature is 30 DEG C, and constant temperature culture 8h, to obtain final product；
In above-mentioned tea wine brewing process, its method brewageed is according to wine-making technology by grain
After processing, then by after tea, fragrant unstrained spirits addition mixed fermentation, distillation obtains.
Described grain is Semen Tritici aestivi and Semen Maydis is 1: 3 blend mixture with mass ratio.
Embodiment 3
A kind of tea wine brewing method, with grain, tea, fragrant unstrained spirits as raw material, joins according to following weight
Ratio:
Grain 35kg, tea 13kg, fragrant unstrained spirits 11kg；
Wherein, fragrant unstrained spirits is prepared as follows method and prepares:
(1) Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 1, drying, grind into powder；
(2) take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 35% step (1)
End, after stirring, closing heap, process 19h with bacteria culture tank cultivation at temperature is 27 DEG C, then
Being added thereto to SHISANXIANG powder, stir, continuation bacteria culture tank is 28 DEG C of cultivations in temperature
6h, adds SHENGXIANG yeast, at temperature is 25 DEG C, and constant temperature culture 5h, to obtain final product；
In above-mentioned tea wine brewing process, its method brewageed is according to wine-making technology by grain
After processing, then by after tea, fragrant unstrained spirits addition mixed fermentation, distillation obtains.
Described grain is Semen Tritici aestivi and Semen Maydis is 1: 3 blend mixture with mass ratio.
Described SHISANXIANG, its addition is the 3% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.6% of fermented grain weight.
Embodiment 4
A kind of tea wine brewing method, with grain, tea, fragrant unstrained spirits as raw material, joins according to following weight
Ratio:
Grain 30kg, tea 15kg, fragrant unstrained spirits 8kg；
Wherein, fragrant unstrained spirits is prepared as follows method and prepares:
(1) Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.5, dry, pulverize
End；
(2) take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 33% step (1)
End, after stirring, closing heap, process 18h with bacteria culture tank cultivation at temperature is 26 DEG C, then
Being added thereto to SHISANXIANG powder, stir, continuation bacteria culture tank is 30 DEG C of cultivations in temperature
5h, adds SHENGXIANG yeast, at temperature is 20 DEG C, and constant temperature culture 8h, to obtain final product；
In above-mentioned tea wine brewing process, its method brewageed is according to wine-making technology by grain
After processing, then by after tea, fragrant unstrained spirits addition mixed fermentation, distillation obtains.
Described grain is Semen Tritici aestivi and Semen Maydis is 1: 3 blend mixture with mass ratio.
Described SHISANXIANG, its addition is the 5% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.8% of fermented grain weight.
Embodiment 5
A kind of tea wine brewing method, with grain, tea, fragrant unstrained spirits as raw material, according to following weight portion
Proportioning:
Grain 40kg, tea 10kg, fragrant unstrained spirits 13kg；
Wherein, fragrant unstrained spirits is prepared as follows method and prepares:
(1) Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.8, dry, pulverize
End；
(2) take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 31% step (1)
End, after stirring, closing heap, process 20h with bacteria culture tank cultivation at temperature is 22 DEG C, then
Being added thereto to SHISANXIANG powder, stir, continuation bacteria culture tank is 22 DEG C of cultivations in temperature
5h, adds SHENGXIANG yeast, at temperature is 20 DEG C, and constant temperature culture 3h, to obtain final product；
In above-mentioned tea wine brewing process, its method brewageed is according to wine-making technology by grain
After processing, then by after tea, fragrant unstrained spirits addition mixed fermentation, distillation obtains.
Described grain is Semen Tritici aestivi and Semen Maydis is 1: 3 blend mixture with mass ratio.
Described SHISANXIANG, its addition is the 4% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.7% of fermented grain weight.
The each role of above-mentioned raw materials composition of the present invention differs, clear for making product embody
Bright transparent, delicate fragrance is pure, the fragrant gracefulness of tea, the soft harmony of wine body, sweet refreshing clean, pleasant impression is long,
Have obvious tea fragrance concurrently and the proportioning of above raw material is studied by flavour, and then reasonably
Carry out assembling producing tea wine.Although, used general explanation and specific embodiment party
Formula, the present invention is described in detail, but on the basis of the present invention, can to work some
Amendment or improvement, this will be apparent to those skilled in the art.Therefore, the most inclined
These modifications or improvements on the basis of spirit of the present invention, belong to application claims and protect
The scope protected.
Claims (7)
1. a tea wine brewing method, it is characterised in that with grain, tea, fragrant unstrained spirits as raw material,
According to following weight:
Grain 30-40 part, tea 10-15 part, fragrant unstrained spirits 7-13 part；
Wherein, fragrant unstrained spirits is prepared as follows method and prepares:
(1) Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.3-1.3, dry, grind to form
Powder；
(2) take fermented grain, add in fermented grain and account for prepared by fermented grain quality 30-37% step (1)
Powder, after stirring, closing heap, process with bacteria culture tank cultivation at temperature is 22-30 DEG C
18-20h, then it is added thereto to SHISANXIANG powder, stirring, continuation bacteria culture tank is in temperature
Cultivating 5-8h for 22-30 DEG C, add SHENGXIANG yeast, at temperature is 20-30 DEG C, constant temperature is trained
Support 3-8h, to obtain final product；
In above-mentioned tea wine brewing process, its method brewageed is according to wine-making technology by grain
After processing, then by after tea, fragrant unstrained spirits addition mixed fermentation, distillation obtains.
2. tea wine brewing method as claimed in claim 1, it is characterised in that described grain
It is Semen Tritici aestivi and Semen Maydis is 1: 3 blend mixture with mass ratio.
3. tea wine brewing method as claimed in claim 1, it is characterised in that described 13
Perfume (or spice), its addition is the 3-5% of fermented grain weight.
4. the tea wine brewing method as described in claim 1 or 3, it is characterised in that described
SHISANXIANG, its addition is the 4% of fermented grain weight.
5. tea wine brewing method as claimed in claim 1, it is characterised in that described raw perfume
Yeast, its addition is the 0.6-0.8% of fermented grain weight.
6. the tea wine brewing method as described in claim 1 or 5, it is characterised in that described
SHENGXIANG yeast, its addition is the 0.7% of fermented grain weight.
7. the tea wine that the tea wine brewing method as described in any one of claim 1-6 is brewageed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610437438.5A CN105886237A (en) | 2016-06-17 | 2016-06-17 | Tea wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610437438.5A CN105886237A (en) | 2016-06-17 | 2016-06-17 | Tea wine brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105886237A true CN105886237A (en) | 2016-08-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610437438.5A Pending CN105886237A (en) | 2016-06-17 | 2016-06-17 | Tea wine brewing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111196969A (en) * | 2020-02-25 | 2020-05-26 | 王凯华 | Green brick tea wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627613A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine and preparation method thereof |
| CN103627577A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine |
| CN104928102A (en) * | 2015-05-28 | 2015-09-23 | 李光成 | Method for producing white spirit by adopting fructus rosae laevigatae |
| CN105219582A (en) * | 2015-08-27 | 2016-01-06 | 郎溪县毕桥镇裴九元茶叶种植家庭农场 | Tealeaves rice wine and preparation method thereof |
-
2016
- 2016-06-17 CN CN201610437438.5A patent/CN105886237A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627613A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine and preparation method thereof |
| CN103627577A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine |
| CN104928102A (en) * | 2015-05-28 | 2015-09-23 | 李光成 | Method for producing white spirit by adopting fructus rosae laevigatae |
| CN105219582A (en) * | 2015-08-27 | 2016-01-06 | 郎溪县毕桥镇裴九元茶叶种植家庭农场 | Tealeaves rice wine and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 武杰: "《新型果蔬食品加工工艺与配方》", 31 January 2001, 科学技术文献出版社 * |
| 胡文浪: "《黄酒工艺学》", 31 August 1998, 中国轻工业出版社 * |
| 董淑炎: "《新编保健中药深加工技术》", 30 April 2003, 中国林业出版社 * |
| 陈宗懋等: "《中国茶经》", 30 October 2011, 上海文化出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111196969A (en) * | 2020-02-25 | 2020-05-26 | 王凯华 | Green brick tea wine and preparation method thereof |
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Application publication date: 20160824 |