CN105950382A - Fermenting type black tea wine and preparation method thereof - Google Patents
Fermenting type black tea wine and preparation method thereof Download PDFInfo
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- CN105950382A CN105950382A CN201610516258.6A CN201610516258A CN105950382A CN 105950382 A CN105950382 A CN 105950382A CN 201610516258 A CN201610516258 A CN 201610516258A CN 105950382 A CN105950382 A CN 105950382A
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- black tea
- wine
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- tea
- sucrose
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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
Abstract
The invention relates to the technical field of wine brewing, in particular to a fermenting type black tea wine and a preparation method thereof. The fermenting type black tea wine and the preparation method thereof comprise the following steps of firstly, using black tea fungus to ferment sugar tea soup, using grape wine yeast to ferment a black tea fungus liquid, and preparing a black tea fungus wine; fermenting the black tea fungus wine, clarifying, aging, and performing post-treatment. The prepared fermenting type black tea wine has the characteristics of red brown color, good transparency, gloss, sweat and sour taste, tea flavor and alcohol flavor, compounding of flavors, and soft aftertaste.
Description
Technical field
The present invention relates to brewing technical field, particularly relate to a kind of fermented type black tea wine and preparation method thereof.
Background technology
Folium Camelliae sinensis contains multiple nutritional components (proteins,vitamins,and minerals etc.) and functional factor (tea polyphenols, tea polysaccharide and tea pigment etc.), there is enhancing immunologic function, the prevention function such as cardiovascular disease and cancer, when its millet paste not only maintains local flavor and the function of tea after fermentable (such as red tea fungus and liquid fermentation type tea wine), also there is local flavor and the function of its uniqueness.
Liquid fermentation type tea wine is with sugar millet paste water as raw material, uses yeast fermentation to obtain.Though the research about liquid fermentation type tea wine at present has certain report, but the tea wine alcoholic strength of fermentation gained is on the low side, easy pollution microbes, and local flavor is the most single.
Summary of the invention
For defect or deficiency present in prior art, the technical problem to be solved is: provide a kind of fermented type black tea wine and preparation method thereof, use red tea fungus, with sugar millet paste water as raw material, multiple beneficial bacterium (acetic acid bacteria, yeast and lactic acid bacteria) co-fermentation is used to form, its bacterium solution sweet and sour taste, and there is certain bacteria resistance function.
To achieve these goals, the technical scheme that the present invention takes, for providing a kind of fermented type black tea wine and preparation method thereof, comprises the following steps:
A, the preparation of black tea sucrose solution: be that 1:500 prepares black tea water, then the black tea sucrose solution by sucrose furnishing 15-20 pol with the ratio of black tea with water, standby after sterilizing；
B, the preparation of black tea bacterium solution: be that 1:20:500 prepares black tea sucrose solution with black tea, sucrose, the ratio of water, inoculate red tea fungus, cultivate 8d for 28 DEG C after sterilizing；
C, the preparation of wine yeast culture fluid: be that 10:5:85 prepares black tea wine liquid with Semen Glycines Germinatus, sucrose, the ratio of water, inoculate wine yeast, cultivate 3d for 26 DEG C after sterilizing；
D, carrying out the fermentation of red tea fungus wine: with the black tea sucrose solution of preparation 16, add 35% black tea bacterium solution, after 28 DEG C are cultivated 50h, fermentation liquid pH value is adjusted to 4.7 and sterilizings, adds 20% wine yeast culture fluid, cultivates 8d for 28 DEG C；
E, clarification: use regenerated cellulose film (RC film) and fluoro-containing copolymer film (FP film) that red tea fungus wine liquid is clarified；
F, aging: use the microwave power of 540W to process wine liquid 3 minutes, take supernatant after standing 15d and repeat to process the 2nd time, then take supernatant after standing 15d and repeat to process the 3rd time, then barrelling seals；
G, post processing: select pasteurization, through 60 DEG C of sterilizings 5 minutes, sterilized Folium Camelliae sinensis rice wine is stored for future use at 4 DEG C in refrigerator-freezer.
Fermented type black tea wine prepared by a kind of above-mentioned preparation method, the formula proportion of this fermented type black tea wine is: Semen Glycines Germinatus 10-15, sucrose 5-10, black tea 2-5, and remaining is water.
The invention has the beneficial effects as follows: the fermented type black tea wine of gained of the present invention is rufous, transparency is good, glossy, sour and sweet palatability, has the coordination of tea smell, alcohol taste, all tastes, aftertaste soft.
Detailed description of the invention
Fermented type black tea wine of the present invention and preparation method thereof, comprises the following steps:
A, the preparation of black tea sucrose solution: be that 1:500 prepares black tea water, then the black tea sucrose solution by sucrose furnishing 15-20 pol with the ratio of black tea with water, standby after sterilizing；
B, the preparation of black tea bacterium solution: be that 1:20:500 prepares black tea sucrose solution with black tea, sucrose, the ratio of water, inoculate red tea fungus, cultivate 8d for 28 DEG C after sterilizing；
C, the preparation of wine yeast culture fluid: be that 10:5:85 prepares black tea wine liquid with Semen Glycines Germinatus, sucrose, the ratio of water, inoculate wine yeast, cultivate 3d for 26 DEG C after sterilizing；
D, carrying out the fermentation of red tea fungus wine: with the black tea sucrose solution of preparation 16, add 35% black tea bacterium solution, after 28 DEG C are cultivated 50h, fermentation liquid pH value is adjusted to 4.7 and sterilizings, adds 20% wine yeast culture fluid, cultivates 8d for 28 DEG C；
E, clarification: use regenerated cellulose film (RC film) and fluoro-containing copolymer film (FP film) that red tea fungus wine liquid is clarified；
F, aging: use the microwave power of 540W to process wine liquid 3 minutes, take supernatant after standing 15d and repeat to process the 2nd time, then take supernatant after standing 15d and repeat to process the 3rd time, then barrelling seals；
G, post processing: select pasteurization, through 60 DEG C of sterilizings 5 minutes, sterilized Folium Camelliae sinensis rice wine is stored for future use at 4 DEG C in refrigerator-freezer.
Fermented type black tea wine prepared by a kind of above-mentioned preparation method, the formula proportion of this fermented type black tea wine is: Semen Glycines Germinatus 10-15, sucrose 5-10, black tea 2-5, and remaining is water.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert the present invention be embodied as be confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (2)
1. a fermented type black tea wine preparation method, it is characterised in that comprise the following steps:
A, the preparation of black tea sucrose solution: be that 1:500 prepares black tea water, then the black tea sucrose solution by sucrose furnishing 15-20 pol with the ratio of black tea with water, standby after sterilizing；
B, the preparation of black tea bacterium solution: be that 1:20:500 prepares black tea sucrose solution with black tea, sucrose, the ratio of water, inoculate red tea fungus, cultivate 8d for 28 DEG C after sterilizing；
C, the preparation of wine yeast culture fluid: be that 10:5:85 prepares black tea wine liquid with Semen Glycines Germinatus, sucrose, the ratio of water, inoculate wine yeast, cultivate 3d for 26 DEG C after sterilizing；
D, carrying out the fermentation of red tea fungus wine: with the black tea sucrose solution of preparation 16, add 35% black tea bacterium solution, after 28 DEG C are cultivated 50h, fermentation liquid pH value is adjusted to 4.7 and sterilizings, adds 20% wine yeast culture fluid, cultivates 8d for 28 DEG C；
E, clarification: use regenerated cellulose film (RC film) and fluoro-containing copolymer film (FP film) that red tea fungus wine liquid is clarified；
F, aging: use the microwave power of 540W to process wine liquid 3 minutes, take supernatant after standing 15d and repeat to process the 2nd time, then take supernatant after standing 15d and repeat to process the 3rd time, then barrelling seals；
G, post processing: select pasteurization, through 60 DEG C of sterilizings 5 minutes, sterilized Folium Camelliae sinensis rice wine is stored for future use at 4 DEG C in refrigerator-freezer.
2. the fermented type black tea wine that according to claim 1 prepared by preparation method, it is characterised in that: the formula proportion of this fermented type black tea wine is: Semen Glycines Germinatus 10-15, sucrose 5-10, black tea 2-5, and remaining is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610516258.6A CN105950382A (en) | 2016-07-04 | 2016-07-04 | Fermenting type black tea wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610516258.6A CN105950382A (en) | 2016-07-04 | 2016-07-04 | Fermenting type black tea wine and preparation method thereof |
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| CN105950382A true CN105950382A (en) | 2016-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610516258.6A Pending CN105950382A (en) | 2016-07-04 | 2016-07-04 | Fermenting type black tea wine and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108795621A (en) * | 2018-06-11 | 2018-11-13 | 江苏省农业科学院 | A kind of Fig health care wine and preparation method thereof |
| CN108913425A (en) * | 2018-07-11 | 2018-11-30 | 贵州神奇药业有限公司 | A kind of coffee tea wine and preparation method thereof |
| CN111893015A (en) * | 2020-08-13 | 2020-11-06 | 攀枝花学院 | Black tea fungus and mango composite fermented fruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387899A (en) * | 2013-06-26 | 2013-11-13 | 郭景龙 | Black tea wine and production method thereof |
| CN105176742A (en) * | 2015-09-30 | 2015-12-23 | 欧承菊 | Tea wine |
-
2016
- 2016-07-04 CN CN201610516258.6A patent/CN105950382A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387899A (en) * | 2013-06-26 | 2013-11-13 | 郭景龙 | Black tea wine and production method thereof |
| CN105176742A (en) * | 2015-09-30 | 2015-12-23 | 欧承菊 | Tea wine |
Non-Patent Citations (4)
| Title |
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| 孙永康等: "红茶菌酒的研制", 《中国酿造》 * |
| 彭志英等: "《食品科学与技术进展》", 31 January 1997, 华南理工大学出版社 * |
| 罗惠波等: "茶酒的研制", 《酿酒科技》 * |
| 钟耀广: "《功能性食品》", 31 July 2004, 化学工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108795621A (en) * | 2018-06-11 | 2018-11-13 | 江苏省农业科学院 | A kind of Fig health care wine and preparation method thereof |
| CN108913425A (en) * | 2018-07-11 | 2018-11-30 | 贵州神奇药业有限公司 | A kind of coffee tea wine and preparation method thereof |
| CN111893015A (en) * | 2020-08-13 | 2020-11-06 | 攀枝花学院 | Black tea fungus and mango composite fermented fruit wine and preparation method thereof |
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Application publication date: 20160921 |