CN106222024A - 一种金花茶酒液的酿造方法 - Google Patents
一种金花茶酒液的酿造方法 Download PDFInfo
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- CN106222024A CN106222024A CN201610706159.4A CN201610706159A CN106222024A CN 106222024 A CN106222024 A CN 106222024A CN 201610706159 A CN201610706159 A CN 201610706159A CN 106222024 A CN106222024 A CN 106222024A
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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
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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Abstract
本发明公开一种金花茶酒液酿造方法,包括如下步骤:(1)将金花茶茶叶进行研磨,直至平均粒径达到0.246mm;(2)按照料液比为1:100加入纯净水,采用微波炉的解冻档处理5min,再用50摄氏度水浴浸提20min;(3)加入浓度为95%的食用酒精,进行混合浸提;(4)将浸提液中加入0.01%的高锰酸钾和0.09%的粉末活性炭,搅拌均匀后静置7d以上;(5)采用频率为32kHz,温度为30‑50摄氏度的超声波处理20min(6)将步骤(5)得到的混合液进行过滤处理,得到金花茶酒液。
Description
技术领域
本发明涉及酿酒技术领域,尤其涉及一种金花茶酒液的酿造方法。
背景技术
金花茶叶子在民间被用于清热解毒、利尿利湿、止痢和止血等,《本草纲目》对它的药用价值有一定记载。经过几十年的研究,现在研究人员已经确信,金花茶在降低血脂、血糖,防癌、抗癌方面具有特殊功效。金花茶的花(干花、鲜花)和叶(老叶、嫩芽)都可以泡茶。金花茶同样也能用于酿酒传统金花茶酒的原料主要为:高粱、小麦、水、金花茶,但其保健类型较单一,无法满足人们对健康标准的追求,此外,其传统的加工方法也有待创新。
发明内容
为解决现有技术和实际情况中存在的上述问题,本发明提供了一种金花茶酒液酿造方法,包括如下步骤:
(1)将金花茶茶叶进行研磨,直至平均粒径达到0.246mm;
(2)按照料液比为1:100加入纯净水,采用微波炉的解冻档处理5min,再用50摄氏度水浴浸提20min;
(3)加入浓度为95%的食用酒精,进行混合浸提;
(4)将浸提液中加入0.01%的高锰酸钾和0.09%的粉末活性炭,搅拌均匀后静置7d以上;
(5)采用频率为32kHz,温度为30-50摄氏度的超声波处理20min
(6)将步骤(5)得到的混合液进行过滤处理,得到金花茶酒液。
优选地,步骤(6)之后的处理方法还包括:将茶渣添加适量水,加温至60摄氏度浸泡1h后过滤取液,并与步骤(6)得到的金花茶酒液进行混合。
有益效果:
本发明公开的一种金花茶酒液酿造方法,通过该工艺酿造的金花茶酒液其风味醇香浓郁,口感良好,颇受欢迎。
具体实施方式
下面详细介绍本发明技术方案。
一种金花茶酒液酿造方法,其特征在于,包括如下步骤:
(1)将金花茶茶叶进行研磨,直至平均粒径达到0.246mm;以提高浸提率。
(2)按照料液比为1:100加入纯净水,采用微波炉的解冻档处理5min,再用50摄氏度水浴浸提20min;如此,茶多酚浸出率可达85%以上。
(3)加入浓度为95%的优质食用酒精,进行混合浸提。
(4)将浸提液中加入0.01%的高锰酸钾和0.09%的粉末活性炭,搅拌均匀后静置7d以上,如此,可使得金花茶酒液的口感更佳醇和。
(5)采用频率为32kHz,温度为30-50摄氏度的超声波处理20min,以进一步增加其品质,使其香味突出,风味增加醇厚。
(6)将步骤(5)得到的混合液进行过滤处理,得到金花茶酒液。
优选地,步骤(6)之后的处理方法还包括:将茶渣添加适量水,加温至60摄氏度浸泡1h后过滤取液,并与步骤(6)得到的金花茶酒液进行混合。
然后将冰糖加适量水加热支撑糖浆后,再参入少量蜂蜜,过滤。如此,以形成独特的口感和风格。
本发明公开的一种金花茶酒液酿造方法,通过该工艺酿造的金花茶酒液其风味醇香浓郁,口感良好,颇受欢迎。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (2)
1.一种金花茶酒液酿造方法,其特征在于,包括如下步骤:
(1)将金花茶茶叶进行研磨,直至平均粒径达到0.246mm;
(2)按照料液比为1:100加入纯净水,采用微波炉的解冻档处理5min,再用50摄氏度水浴浸提20min;
(3)加入浓度为95%的食用酒精,进行混合浸提;
(4)将浸提液中加入0.01%的高锰酸钾和0.09%的粉末活性炭,搅拌均匀后静置7d以上;
(5)采用频率为32kHz,温度为30-50摄氏度的超声波处理20min
(6)将步骤(5)得到的混合液进行过滤处理,得到金花茶酒液。
2.根据权利要求1所述的一种金花茶酒液酿造方法,其特征在于,步骤(6)之后的处理方法还包括:将茶渣添加适量水,加温至60摄氏度浸泡1h后过滤取液,并与步骤(6)得到的金花茶酒液进行混合。
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Citations (1)
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CN103627608A (zh) * | 2013-12-11 | 2014-03-12 | 广西大学 | 一种金花茶酒的制作方法 |
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CN103627608A (zh) * | 2013-12-11 | 2014-03-12 | 广西大学 | 一种金花茶酒的制作方法 |
Non-Patent Citations (2)
Title |
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康明官: "《配制酒生产技术指南》", 30 April 2001, 化学工业出版社 * |
涂云飞: "近五年茶制品领域国内发表论文摘要选集", 《中国茶叶加工》 * |
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