CN106118993A - A kind of Chinese liquor of green tea seed and grain mixing brew - Google Patents
A kind of Chinese liquor of green tea seed and grain mixing brew Download PDFInfo
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- CN106118993A CN106118993A CN201610629304.3A CN201610629304A CN106118993A CN 106118993 A CN106118993 A CN 106118993A CN 201610629304 A CN201610629304 A CN 201610629304A CN 106118993 A CN106118993 A CN 106118993A
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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 present invention provides the Chinese liquor of a kind of green tea seed and grain mixing brew, raw material: green tea seed, red sorghum, method: the green tea seed powder that shells is thin foam；Put into pot to add clear water and boil as pasty state；The green tea seed of pasty state is lowered the temperature, adds active dry yeast mixing, the capping of stacking screen cloth with distiller grains last time cover 12 hours stand-by；Red sorghum cleaned and rinses deslagging, putting into clear water and soak 12 hours；It is filtered dry aqueous, puts into steaming and decocting in Zhen stand-by to the viscous shape material without hard core；Material adds wine mix homogeneously stacking screen cloth cover, cover with distiller grains last time and put into fermentation vat the airtight with plastic film fermentation 30 days；Separately take the dry spring tea leaf of 4% weight ratio by green tea seed and red sorghum gross weight, loaded steamer 90 DEG C of hot-water soaks in first 1 hour are sent out out standby；Material after fermentation is put into wine discriminate, often put one layer of Folium Camelliae sinensis band water and splash once, steam by Conventional espresso mode and take Chinese liquor and be finished product.The produced grain neutral spirit of this method is of fine quality, taste is fragrant, rhythm is dense, fragrant with tea in wine, entrance alcohol continuous, returns sweet long.
Description
Technical field
The present invention relates to a kind of grain neutral spirit, the Chinese liquor of a kind of green tea seed and grain mixing brew.
Background technology
Green tea seed can refine the multiple nutritional components such as tea polyphenols, catechin, and its material refined is used in life
Beauty treatment and nutriment；Green tea can brew as tea, is the beverage drunk at any time in life；Traditional grain neutral spirit mostly is rice
The grain fermentation brews such as paddy, Sorghum vulgare Pers., Semen Maydis, drink when typically having dinner in life.Nutrition contained by green tea seed and green tea
Composition has to refresh oneself and clears away heart-fire, heat-clearing and toxic substances removing, eliminates indigestion and phlegm and the effect such as promoting the production of body fluid to quench thirst, pathogenic fire reducing improving eyesight, simultaneously to preventing and treating heart and brain blood
Pipe disease has certain pharmacological effect, and traditional grain neutral spirit drink on a small quantity can blood circulation promoting, excess is drunk the most right
Health is harmful to.Traditional grain neutral spirit in market development by certain restriction, particularly various in style competing at Spirits market
In the case of striving fierceness, its market development is more difficult to extension.
Summary of the invention
It is an object of the invention to solve more preferably exploitation and the abundant Chinese liquor effect of Spirits market, it is provided that a kind of green tea seed with
The Chinese liquor of grain mixing brew, by red sorghum and green tea seed, green tea scientific combination, has through the produced Chinese liquor of special process brew
There is the delicate fragrance of green tea and remain the beneficial functional of green tea seed and green tea, allowing Chinese liquor that human body plays fabulous health-care effect.
The present invention includes cleaning with water and rinsing deslagging, and the technical scheme used is:
One) proportioning of raw material, with mass ratio range:
Green tea seed 20～35%
Red sorghum 65～80%,
Two) preparation method:
Step 1, to take powder after green tea seed shells be thin foam；
Step 2, the green tea seed that powder is thin foam is put into pot adding clear water, heating is boiled as pasty state, and clear water addition is initially to be saturated with
Micr-foam material is as the criterion, and finally becomes pasty state with entirety and is as the criterion；
Step 3, the green tea seed becoming pasty state is cooled to room temperature, by weight add 1.5% active dry yeast mix homogeneously,
It is stand-by that the capping of stacking screen cloth covers after fermentation 12 hours with last distiller grains again, when active dry yeast adds mixing, first will live
Property dry yeast with its double weight≤warm water of 40 DEG C of sugar contents 1% stirs evenly activation 2～10 hours；
Step 4, being cleaned and after rinsing deslagging by red sorghum water, put into room temperature clear water and soak 12 hours, during immersion, clear water adds
Measure and exceed 1cm and be as the criterion being saturated with material；
Step 5, the red sorghum after above-mentioned immersion is filtered dry aqueous, puts into that to heat steaming and decocting in Zhen stand-by to the viscous shape material without hard core；
Step 6, step 3 and step 5 are treated materials by gross weight 5 ‰ addition wine mix homogeneously stacking screen cloths capping, then
Cover with last distiller grains and stack saccharifying；
Fermentation vat put into by material after step 7, step 6 complete, ferments 30 days with the airtight with plastic film；
Step 8, separately take the spring tea stem tea of 4% weight ratio by green tea seed and red sorghum gross weight, the thing after step 7 being fermented
Material put into wine discriminate before 1 hour, send out out standby with 90 DEG C of hot-water soaks；
Step 9, step 7 is fermented after material put into wine discriminate, often put one layer when putting into, step 8 Folium Camelliae sinensis band water splashed once,
Steam by Conventional espresso mode after material is all put into and take Chinese liquor and be finished product.
In technique scheme: in step 2, heating was boiled as its heat time of boiling of pasty state is 1.5 hours.
It is 60 minutes to viscous its digestion time of shape material without hard core that step 5 puts into heating steaming and decocting in Zhen.
Stacking its pilling up time of saccharifying in step 6 is 24 hours.
The present invention, compared with existing grain neutral spirit, has a following significant advantage effect: by technique scheme, due to
Have employed scientific and reasonable formula and preparation method in production technology, produced Chinese liquor mouthfeel is unique, and the giving off a strong fragrance of existing Folium Camelliae sinensis has again
The delicate fragrance of grain neutral spirit, entrance alcohol is continuous, it is sweet long to return, and particularly this method selects green tea seed as formulation material, and its green tea seed exists
Tea plantation is a kind of waste material, is all that the product that thus formula is constituted solves now as certainly being conigenous waste treatment
Spirits market is difficult to development and the problem easily causing body harm drunk by Chinese liquor, and scientific formulation, technique are simple, favourable fully profit
With waste resource with preferably develop Spirits market.
Detailed description of the invention
Embodiment 1:
One) proportioning of raw material, with mass ratio range:
Green tea seed 20%
Red sorghum 80%,
Two) preparation method:
Step 1, to take powder after green tea seed shells be thin foam；
Step 2, the green tea seed that powder is thin foam is put into pot adding clear water, heating is boiled as pasty state, and clear water addition is initially to be saturated with
Micr-foam material is as the criterion, and finally becomes pasty state with entirety and is as the criterion；
Step 3, the green tea seed becoming pasty state is cooled to room temperature, by weight add 1.5% active dry yeast mix homogeneously,
It is stand-by that the capping of stacking screen cloth covers after fermentation 12 hours with last distiller grains again, when active dry yeast adds mixing, first will live
Property dry yeast with its double weight≤warm water of 40 DEG C of sugar contents 1% stirs evenly activation 2 hours；
Step 4, being cleaned and after rinsing deslagging by red sorghum water, put into room temperature clear water and soak 12 hours, during immersion, clear water adds
Measure and exceed 1cm and be as the criterion being saturated with material；
Step 5, the red sorghum after above-mentioned immersion is filtered dry aqueous, puts into that to heat steaming and decocting in Zhen stand-by to the viscous shape material without hard core；
Step 6, step 3 and step 5 are treated materials by gross weight 5 ‰ addition wine mix homogeneously stacking screen cloths capping, then
Cover with last distiller grains and stack saccharifying；
Fermentation vat put into by material after step 7, step 6 complete, ferments 30 days with the airtight with plastic film；
Step 8, separately take the spring tea stem tea of 4% weight ratio by green tea seed and red sorghum gross weight, the thing after step 7 being fermented
Material put into wine discriminate before 1 hour, send out out standby with 90 DEG C of hot-water soaks；
Step 9, step 7 is fermented after material put into wine discriminate, often put one layer when putting into, step 8 Folium Camelliae sinensis band water splashed once,
Steam by Conventional espresso mode after material is all put into and take Chinese liquor and be finished product.
In step 2, heating was boiled as its heat time of boiling of pasty state is 1.5 hours.
It is 60 minutes to viscous its digestion time of shape material without hard core that step 5 puts into heating steaming and decocting in Zhen.
Stacking its pilling up time of saccharifying in step 6 is 24 hours.
Embodiment 2:
One) proportioning of raw material, with mass ratio range:
Green tea seed 28%
Red sorghum 72%,
Two) preparation method:
Step 1, to take powder after green tea seed shells be thin foam；
Step 2, the green tea seed that powder is thin foam is put into pot adding clear water, heating is boiled as pasty state, and clear water addition is initially to be saturated with
Micr-foam material is as the criterion, and finally becomes pasty state with entirety and is as the criterion；
Step 3, the green tea seed becoming pasty state is cooled to room temperature, by weight add 1.5% active dry yeast mix homogeneously,
It is stand-by that the capping of stacking screen cloth covers after fermentation 12 hours with last distiller grains again, when active dry yeast adds mixing, first will live
Property dry yeast with its double weight≤warm water of 40 DEG C of sugar contents 1% stirs evenly activation 6 hours；
Step 4, being cleaned and after rinsing deslagging by red sorghum water, put into room temperature clear water and soak 12 hours, during immersion, clear water adds
Measure and exceed 1cm and be as the criterion being saturated with material；
Step 5, the red sorghum after above-mentioned immersion is filtered dry aqueous, puts into that to heat steaming and decocting in Zhen stand-by to the viscous shape material without hard core；
Step 6, step 3 and step 5 are treated materials by gross weight 5 ‰ addition wine mix homogeneously stacking screen cloths capping, then
Cover with last distiller grains and stack saccharifying；
Fermentation vat put into by material after step 7, step 6 complete, ferments 30 days with the airtight with plastic film；
Step 8, separately take the spring tea stem tea of 4% weight ratio by green tea seed and red sorghum gross weight, the thing after step 7 being fermented
Material put into wine discriminate before 1 hour, send out out standby with 90 DEG C of hot-water soaks；
Step 9, step 7 is fermented after material put into wine discriminate, often put one layer when putting into, step 8 Folium Camelliae sinensis band water splashed once,
Steam by Conventional espresso mode after material is all put into and take Chinese liquor and be finished product.
In step 2, heating was boiled as its heat time of boiling of pasty state is 1.5 hours.
It is 60 minutes to viscous its digestion time of shape material without hard core that step 5 puts into heating steaming and decocting in Zhen.
Stacking its pilling up time of saccharifying in step 6 is 24 hours.
Embodiment 3:
One) proportioning of raw material, with mass ratio range:
Green tea seed 35%
Red sorghum 65%,
Two) preparation method:
Step 1, to take powder after green tea seed shells be thin foam；
Step 2, the green tea seed that powder is thin foam is put into pot adding clear water, heating is boiled as pasty state, and clear water addition is initially to be saturated with
Micr-foam material is as the criterion, and finally becomes pasty state with entirety and is as the criterion；
Step 3, the green tea seed becoming pasty state is cooled to room temperature, by weight add 1.5% active dry yeast mix homogeneously,
It is stand-by that the capping of stacking screen cloth covers after fermentation 12 hours with last distiller grains again, when active dry yeast adds mixing, first will live
Property dry yeast with its double weight≤warm water of 40 DEG C of sugar contents 1% stirs evenly activation 10 hours；
Step 4, being cleaned and after rinsing deslagging by red sorghum water, put into room temperature clear water and soak 12 hours, during immersion, clear water adds
Measure and exceed 1cm and be as the criterion being saturated with material；
Step 5, the red sorghum after above-mentioned immersion is filtered dry aqueous, puts into that to heat steaming and decocting in Zhen stand-by to the viscous shape material without hard core；
Step 6, step 3 and step 5 are treated materials by gross weight 5 ‰ addition wine mix homogeneously stacking screen cloths capping, then
Cover with last distiller grains and stack saccharifying；
Fermentation vat put into by material after step 7, step 6 complete, ferments 30 days with the airtight with plastic film；
Step 8, separately take the spring tea stem tea of 4% weight ratio by green tea seed and red sorghum gross weight, the thing after step 7 being fermented
Material put into wine discriminate before 1 hour, send out out standby with 90 DEG C of hot-water soaks；
Step 9, step 7 is fermented after material put into wine discriminate, often put one layer when putting into, step 8 Folium Camelliae sinensis band water splashed once,
Steam by Conventional espresso mode after material is all put into and take Chinese liquor and be finished product.
In step 2, heating was boiled as its heat time of boiling of pasty state is 1.5 hours.
It is 60 minutes to viscous its digestion time of shape material without hard core that step 5 puts into heating steaming and decocting in Zhen.
Stacking its pilling up time of saccharifying in step 6 is 24 hours.
The spring tea stem tea separately taking 4% anharmonic ratio involved in technical solution of the present invention step 8, with 90 DEG C of hot-water soaks, its
Amount of hot water is opened slightly remaining water be as the criterion being sent out by infusion of tea, and its concrete hot water and the mutual proportion of Folium Camelliae sinensis the most do not affect this
Product quality and yield, need and soak custom and favorably next step is splashed convenient and determines with specific reference to production.
Involved Folium Camelliae sinensis band water is splashed in step 9, fermentation materials put into wine discriminate often put one layer splash one time time, its
The amount of splashing suitably can be grasped according to practical situation, and its number splashed does not interferes with the brew quality of grain neutral spirit.
Use this method can brew very easily 42～the Chinese liquor of 60 DEG C, the Chinese liquor simultaneously produced is original faint scent type.
Claims (4)
1. a Chinese liquor for green tea seed and grain mixing brew, including cleaning with water and rinsing deslagging, it is characterised in that:
One) proportioning of raw material, with mass ratio range:
Green tea seed 20～35%
Red sorghum 65～80%,
Two) preparation method:
Step 1, to take powder after green tea seed shells be thin foam；
Step 2, the green tea seed that powder is thin foam is put into pot adding clear water, heating is boiled as pasty state, and clear water addition is initially to be saturated with
Micr-foam material is as the criterion, and finally becomes pasty state with entirety and is as the criterion；
Step 3, the green tea seed becoming pasty state is cooled to room temperature, by weight add 1.5% active dry yeast mix homogeneously,
It is stand-by that the capping of stacking screen cloth covers after fermentation 12 hours with last distiller grains again, when active dry yeast adds mixing, first will live
Property dry yeast with its double weight≤warm water of 40 DEG C of sugar contents 1% stirs evenly activation 2～10 hours；
Step 4, being cleaned and after rinsing deslagging by red sorghum water, put into room temperature clear water and soak 12 hours, during immersion, clear water adds
Measure and exceed 1cm and be as the criterion being saturated with material；
Step 5, the red sorghum after above-mentioned immersion is filtered dry aqueous, puts into that to heat steaming and decocting in Zhen stand-by to the viscous shape material without hard core；
Step 6, step 3 and step 5 are treated materials by gross weight 5 ‰ addition wine mix homogeneously stacking screen cloths capping, then
Cover with last distiller grains and stack saccharifying；
Fermentation vat put into by material after step 7, step 6 complete, ferments 30 days with the airtight with plastic film；
Step 8, separately take the spring tea stem tea of 4% weight ratio by green tea seed and red sorghum gross weight, the thing after step 7 being fermented
Material put into wine discriminate before 1 hour, send out out standby with 90 DEG C of hot-water soaks；
Step 9, step 7 is fermented after material put into wine discriminate, often put one layer when putting into, step 8 Folium Camelliae sinensis band water splashed once,
Steam by Conventional espresso mode after material is all put into and take Chinese liquor and be finished product.
The Chinese liquor of a kind of green tea seed the most according to claim 1 and grain mixing brew, it is characterised in that: step 2 adds
It is 1.5 hours that heat was boiled as its heat time of boiling of pasty state.
The Chinese liquor of a kind of green tea seed the most according to claim 1 and grain mixing brew, it is characterised in that: step 5 is put into
Heating steaming and decocting in Zhen is 60 minutes to viscous its digestion time of shape material without hard core.
The Chinese liquor of a kind of green tea seed the most according to claim 1 and grain mixing brew, it is characterised in that: heap in step 6
Its pilling up time of with sugarization is 24 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610629304.3A CN106118993A (en) | 2016-08-04 | 2016-08-04 | A kind of Chinese liquor of green tea seed and grain mixing brew |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610629304.3A CN106118993A (en) | 2016-08-04 | 2016-08-04 | A kind of Chinese liquor of green tea seed and grain mixing brew |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108359571A (en) * | 2018-05-21 | 2018-08-03 | 福鼎市西坑孔家茶业有限公司 | A kind of production technology of white tea fruit Spirit |
| CN108841497A (en) * | 2018-07-31 | 2018-11-20 | 云南马龙茶玖缘工贸有限公司 | A kind of sorghum applejack |
| CN113136287A (en) * | 2021-05-14 | 2021-07-20 | 襄阳市竹林翠峰茶业有限责任公司 | White spirit brewed by mixing green tea seeds and grains and brewing method thereof |
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| CN105039073A (en) * | 2015-07-12 | 2015-11-11 | 武夷学院 | Pure fermentation tea liquor and method for brewing same |
| CN105039087A (en) * | 2015-09-08 | 2015-11-11 | 信阳市鸡公山酒业有限公司 | Tippy tea scent liquor and production technology thereof |
| CN105349336A (en) * | 2015-12-16 | 2016-02-24 | 安徽省定远县包龙图酒业有限公司 | Oil tea wine capable of nourishing blood and preparation method thereof |
| CN105400646A (en) * | 2015-12-16 | 2016-03-16 | 安徽省定远县包龙图酒业有限公司 | Hypoglycemic Baijiu and preparation method thereof |
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- 2016-08-04 CN CN201610629304.3A patent/CN106118993A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039073A (en) * | 2015-07-12 | 2015-11-11 | 武夷学院 | Pure fermentation tea liquor and method for brewing same |
| CN104987996A (en) * | 2015-08-17 | 2015-10-21 | 钟坚 | Environment-friendly tea wine preparation method |
| CN105039087A (en) * | 2015-09-08 | 2015-11-11 | 信阳市鸡公山酒业有限公司 | Tippy tea scent liquor and production technology thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108359571A (en) * | 2018-05-21 | 2018-08-03 | 福鼎市西坑孔家茶业有限公司 | A kind of production technology of white tea fruit Spirit |
| CN108359571B (en) * | 2018-05-21 | 2021-12-17 | 福鼎市西坑孔家茶业有限公司 | Production process of white tea fruit distilled liquor |
| CN108841497A (en) * | 2018-07-31 | 2018-11-20 | 云南马龙茶玖缘工贸有限公司 | A kind of sorghum applejack |
| CN113136287A (en) * | 2021-05-14 | 2021-07-20 | 襄阳市竹林翠峰茶业有限责任公司 | White spirit brewed by mixing green tea seeds and grains and brewing method thereof |
| CN113136287B (en) * | 2021-05-14 | 2022-08-16 | 襄阳市竹林翠峰茶业有限责任公司 | White spirit brewed by mixing green tea seeds and grains and brewing method thereof |
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Application publication date: 20161116 |
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