CN106520449A - Tea-leaf rice liquor and preparation method thereof - Google Patents
Tea-leaf rice liquor and preparation method thereof Download PDFInfo
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- CN106520449A CN106520449A CN201611162760.8A CN201611162760A CN106520449A CN 106520449 A CN106520449 A CN 106520449A CN 201611162760 A CN201611162760 A CN 201611162760A CN 106520449 A CN106520449 A CN 106520449A
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- camelliae sinensis
- tea
- folium camelliae
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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 invention discloses tea-leaf rice liquor. The tea-leaf rice liquor is prepared from, by mass, 2-6 parts of tea leaves, 93-95 parts of sticky rice and 0.5-1.5 parts of liqueur koji. The invention further discloses a preparation method of the tea-leaf rice liquor. The tea leaves and the sticky rice are used together for fermentation, after the sticky rice fermentation is conducted for a long time, sticky rice germs are rich in gamma-aminobutyric acid and theanine in the fermentation process, and the gamma-aminobutyric acid and the theanine have the effects of tonifying mentality, calming mind, resisting anxiety and dispelling the effects of alcohol.
Description
Technical field
The invention belongs to food processing field, specifically, is related to a kind of Folium Camelliae sinensis rice wine and preparation method thereof.
Background technology
The cradle as spirits culture with tea culture is done by China, has the long history of thousands of years, and for thousands of years, we are still
To brew as main method of drink, and the water extraction utilization rate in tea only about 40%, with the development of chemical detection technique,
The mankind are of greater clarity to the component content of tea and efficacy effect cognition, contained tea polyphenols, caffeine, theanine, tea in tea
Polysaccharide, Tea Industry albumen, tea pigment, aromatic substance, vitamin and mineral etc. have anti-cancer and cancer-preventing to human body, fat-reducing, control three
Height, improves gastrointestinal function, antiallergic, antiviral, prevents and treats oral disease, hepatopathy, adjusts the functions such as spirit, brain healthy,
Wide, effect of effect of Folium Camelliae sinensis is by force that Other Drinks can not be substituted.And drinks is nourished the most with the popular rice wine generally acknowledged
Body.
Tea mainly there is into following four mode with spilling with reference to the method for preparing now：First, Folium Camelliae sinensis are directly brewed with wine；The
Two, extraction tea juice blends preparations, and the 3rd, fermented distilled preparation, the 4th, liquid fermentation preparation；In these four preparation methods, all deposit
Beneficial functional material utilization in Folium Camelliae sinensis is low, and nutrient component damages are serious, and alcoholic strength is high, the shortcomings of addition other materials.
The content of the invention
In view of this, the present invention is directed to above-mentioned problem, there is provided a kind of Folium Camelliae sinensis rice wine and preparation method thereof.
In order to solve above-mentioned technical problem, the invention discloses a kind of Folium Camelliae sinensis rice wine, according to mass parts by following components：Tea
2 parts -6 parts of leaf, 93 parts -95 parts of Oryza glutinosa, 0.5 part -1.5 parts of koji.
Further, Folium Camelliae sinensis are in green tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, Folium Camelliae sinensis, black tea, postfermented tea, the camellia tea of reprocessing or Flos Camelliae Japonicae
One kind.
The invention also discloses a kind of preparation method of Folium Camelliae sinensis rice wine, comprises the following steps：
Step 1, weighing：Following components is weighed according to mass parts：2 parts -6 parts of Folium Camelliae sinensis, 93 parts -95 parts of Oryza glutinosa, koji 0.5
- 1.5 parts of part；
Step 2, pretreatment of raw material：Load weighted Folium Camelliae sinensis are polished into into micropowder and sieve stand-by, koji is crushed into stand-by；Will
Oryza glutinosa is soaked with spring water, cleans that to drain surface moisture stand-by；
Step 3, the Oryza glutinosa that drains will be cleaned it is put into food steamer steaming, spray cold boiling water makes steamed Oryza glutinosa fast cooling, and rubs
Solution group, be filtered dry be put into it is stand-by in Stainless steel basin；
Step 4, step 2 is processed after koji admix in the Oryza glutinosa after step 3 is processed, covering gauze, to be put into fermenting cellar permanent
Temperature fermentation, add crush after Folium Camelliae sinensis continue fermentation, filter, bottling sterilizing, finished product scented tea rice wine.
Further, in step 2, Folium Camelliae sinensis cross 200 mesh sieves；Oryza glutinosa soaks 8-12 hours with 25-35 DEG C of spring water.
Further, the Oryza glutinosa for draining being cleaned in step 3 and being put into food steamer steaming 40-60 minutes, spray cold boiling water makes steamed glutinous
Rice fast cooling is within 30 DEG C.
Further, the tea after crushing is added after 20-25 DEG C of fermentation 48-60 hour of koji and Oryza glutinosa constant temperature in step 4
Leaf continues fermentation 60-90h.
Further, Folium Camelliae sinensis are in green tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, Folium Camelliae sinensis, black tea, postfermented tea, the camellia tea of reprocessing or Flos Camelliae Japonicae
One kind.
Compared with prior art, the present invention can be obtained including following technique effect：
1) carbohydrate and protein in the present invention fully profit Folium Camelliae sinensis, enhances the efficacy effect of tea and utilizes model
Enclose.
2) present invention is fully demonstrated fragrance, flavour and the rice wine-flavor of Folium Camelliae sinensis using Folium Camelliae sinensis as fermentation base material
And reservation.Formation gives off a strong fragrance, and mouthfeel is full mellow, sour-sweet tasty and refreshing peculiar flavour.
3) Folium Camelliae sinensis of the present invention and Oryza glutinosa co-fermentation, its Oryza glutinosa are held by sweat and are collected through long-time, Oryza glutinosa plumule
Possess Fructus Alpiniae Oxyphyllae calmness, anxiety, the gamma-aminobutyric acid of sober-up function and theanine.
Certainly, the arbitrary product for implementing the present invention is it is not absolutely required to while reaching all the above technique effect.
Specific embodiment
Describe embodiments of the present invention below in conjunction with embodiment in detail, thereby to the present invention how application technology handss
Section come solve technical problem and reach technology effect realize that process can fully understand and implement according to this.
The invention discloses a kind of Folium Camelliae sinensis rice wine, according to mass parts by following components：2 parts -6 parts of Folium Camelliae sinensis, 93 part -95 of Oryza glutinosa
Part, 0.5 part -1.5 parts of koji.
Wherein, Folium Camelliae sinensis in green tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, Folium Camelliae sinensis, black tea, postfermented tea, the camellia tea of reprocessing or Flos Camelliae Japonicae one
Kind.
The koji of the present invention is that saccharification of ferment is converted into the bacterium source body of ethanol and water, scented tea be enhancing flavour,
The additive of fragrance, while koji is also the working substance of protein and carbohydrate in zymolysis saccharifying tea.
About 30% carbohydrate in Folium Camelliae sinensis, and monosaccharide soluble in water, disaccharidase are less than 4%, and tea polysaccharide is not dissolved in
Water, it is only micro to dissolve in ethanol.And tea polysaccharide have anticoagulation, antithrombotic, blood sugar lowering, enhancing immunity, blood fat reducing, anticancer,
Radioprotective, antioxidation etc.；Tea egg white matter has oil absorption, emulsibility, stability higher, and water absorption, and foaminess is slightly lower
Good function property.With fat-reducing, strengthen the good work of taste flavor.
The present invention is exactly, using rice wine fermenting principle, effectively to have decomposed the carbohydrate and protein in the Folium Camelliae sinensis of part,
Glucose and aminoacid and ethanol is converted into, and the change of the bonding state such as the change of lipid and vitamin and mineral is all
Its nutritional labeling is easier to absorption of human body.It is prepared for existing tea perfume, the tea flavour high-class healthy tea wine with rice wine-flavor again.
Will be to the deep processing of Folium Camelliae sinensis and drinking way.Drinks new product development production produces far-reaching influence.
The invention also discloses a kind of preparation method of Folium Camelliae sinensis rice wine, comprises the following steps：
Step 1, weighing：Following components is weighed according to mass parts：2 parts -6 parts of Folium Camelliae sinensis, 93 parts -95 parts of Oryza glutinosa, koji 0.5
- 1.5 parts of part；
Step 2, pretreatment of raw material：Load weighted Folium Camelliae sinensis are polished into micropowder, and to cross 200 mesh sieves stand-by, koji is crushed and is treated
With；By Oryza glutinosa 25-35 DEG C of spring water immersion 8-12 hours, clean that to drain surface moisture stand-by；
Step 3, the Oryza glutinosa that drains will be cleaned it is put into food steamer and steam 40-60 minutes, spray cold boiling water makes the fast prompt drop of steamed Oryza glutinosa
Temperature is within 30 DEG C, and rubs solution group, be filtered dry be put into it is stand-by in Stainless steel basin；
Step 4, step 2 is processed after koji admix in the Oryza glutinosa after step 3 is processed, covering gauze, to be put into fermenting cellar permanent
After warm 20-25 DEG C of fermentation 48-60 hours, add the Folium Camelliae sinensis after crushing to continue fermentation 60-90h, filter, bottling sterilizing, Ji Chengcheng
Savor scented tea rice wine.
In the present invention, the consumption of koji is 0.5 part -1.5 parts, and impact flavour more has bitterness sense, has lacked flavour not
Foot extends fermentation time；2 parts -6 parts of Folium Camelliae sinensis are main deep or light relevant according to the local tea variety and flavour for being adopted.Less than this scope
The flavour odor characteristic of tea is not obvious, bitterness occurs with regard to this scope flavour, and the too high tea polyphenols of content can stimulate human body
The intestines and stomach, body can be damaged after caffeine content is big too high above the amount of drinking in drinks, severe patient can occur drunk can produce
Raw heart kidney is born overweight and is caused danger.So drink must in right amount preferably.
Folium Camelliae sinensis consumption is little, can not embody scented tea tea perfume and flavour.The excessive flavour of consumption is excessively strong and raw pained and tart flavour；
And the appropriate consumption of koji is the basis for ensureing that normal fermentation and fragrance flavour are stable.
The immersion purpose of Oryza glutinosa is to allow the abundant imbibition of Oryza glutinosa to obtain steaming and decocting, cooks gelatinizing, soak time beneficial to starch
For 8-12 hours, being pinched with grain of rice handss can be broken as appropriateness.And steaming and decocting 40-60 minutes are pinched without Bai Xinwei appropriateness with handss, the time is short
Affect the quality and yield of post-production and wine, time length similarly affects quality and yield.
20-25 DEG C of low temperature fermentation constant temperature, low temperature fermentation take 120-150 hours altogether, and feature of the present invention is exactly using low
Warm lengthy fermentation, the color, smell and taste to improving wine suffer from remarkable result.
It is fugitive when preventing the fragrance of a flower long just to participate in fermentation after scented tea is soaked 48-60 hours.Change the characteristics of fermentation pantothenic acid long
It is determined that.
Embodiment 1
A kind of preparation method of Folium Camelliae sinensis rice wine, comprises the following steps：Following components is weighed according to mass parts：It is 2 parts of Folium Camelliae sinensis, glutinous
Rice 95 parts, 0.5 part of koji；Load weighted Folium Camelliae sinensis are polished into micropowder, and to cross 200 mesh sieves stand-by, and koji is crushed stand-by；Will
Oryza glutinosa is soaked 10 hours with 30 DEG C of spring water, cleans that to drain surface moisture stand-by；The clean Oryza glutinosa for draining is put into into food steamer steaming
50 minutes, spray cold boiling water made steamed Oryza glutinosa fast cooling within 30 DEG C, and rubbed solution group, is filtered dry in being put into Stainless steel basin and treats
With；Koji after process is admixed in the Oryza glutinosa after processing, is covered after gauze is put into the fermentation 48 hours of 22 DEG C of fermenting cellar constant temperature, plus
Enter crush after Folium Camelliae sinensis continue fermentation 72h, filter, bottling sterilizing, finished product scented tea rice wine.
Embodiment 2
A kind of preparation method of Folium Camelliae sinensis rice wine, comprises the following steps：Following components is weighed according to mass parts：It is 6 parts of Folium Camelliae sinensis, glutinous
Rice 93 parts, 0.5 part of koji；Load weighted Folium Camelliae sinensis are polished into micropowder, and to cross 200 mesh sieves stand-by, and koji is crushed stand-by；Will
Oryza glutinosa is soaked 12 hours with 25 DEG C of spring water, cleans that to drain surface moisture stand-by；The clean Oryza glutinosa for draining is put into into food steamer steaming
40 minutes, spray cold boiling water made steamed Oryza glutinosa fast cooling within 30 DEG C, and rubbed solution group, is filtered dry in being put into Stainless steel basin and treats
With；Koji after process is admixed in the Oryza glutinosa after processing, is covered after gauze is put into the fermentation 60 hours of 20 DEG C of fermenting cellar constant temperature, plus
Enter crush after Folium Camelliae sinensis continue fermentation 60h, filter, bottling sterilizing, finished product scented tea rice wine.
Embodiment 3
A kind of preparation method of Folium Camelliae sinensis rice wine, comprises the following steps：4 parts of Folium Camelliae sinensis, 94 parts of Oryza glutinosa, 1.5 parts of koji；To claim
Measured Folium Camelliae sinensis are polished into micropowder, and to cross 200 mesh sieves stand-by, and koji is crushed stand-by；Oryza glutinosa is soaked into 8 with 35 DEG C of spring water
Hour, clean that to drain surface moisture stand-by；The clean Oryza glutinosa for draining is put into food steamer to steam 60 minutes, spray cold boiling water makes steamed glutinous
Rice fast cooling is within 30 DEG C, and rubs solution group, be filtered dry be put into it is stand-by in Stainless steel basin；Koji after process is admixed into process
In Oryza glutinosa afterwards, cover after gauze is put into the fermentation 60 hours of 25 DEG C of fermenting cellar constant temperature, add the Folium Camelliae sinensis after crushing to continue fermentation
90h, filter, bottling sterilizing, finished product scented tea rice wine.
After present invention trial-production tea wine success, up to a hundred people is judged and is consulted on.Except the concentration to wine it is not high and
Sugariness proposes proposal on adjustments, and overall degree of recognition is very high.Simultaneously ten people are carried out two months uninterruptedly drinking, for each person every day
100ml, everybody feels spiritual good.There is people midway flu once, gastrointestinal upset (because there are gastroenteritis) occurs in people midway, after
Change to drink between meal and have no adverse reaction, and ten people suction all occur and have finger moon creamy white, two face skin ulcers disappear, people's hand sore takes a turn for the better；
Ten human faces and end to be drunk tea and have obvious ruddy complexion before wine, has seven people to feel that sleep state improves；The above change is filled
Dividing proves that tea wine inspires enthusiasm, solves blood poison, caring skin, promote sleep effect, build up resistance.
Described above illustrates and describes some preferred embodiments of invention, but as previously mentioned, it should be understood that invention is not
Form disclosed herein is confined to, the exclusion to other embodiment is not to be taken as, and be can be used for various other combinations, modification
And environment, and can be carried out by the technology or knowledge of above-mentioned teaching or association area in invention contemplated scope described herein
Change.And change that those skilled in the art are carried out and change be without departing from the spirit and scope of invention, then all should be in the appended power of invention
In the protection domain that profit is required.
Claims (7)
1. a kind of Folium Camelliae sinensis rice wine, it is characterised in that according to mass parts by following components：2 parts -6 parts of Folium Camelliae sinensis, 93 parts -95 parts of Oryza glutinosa,
0.5 part -1.5 parts of koji.
2. Folium Camelliae sinensis rice wine according to claim 1, it is characterised in that Folium Camelliae sinensis are selected from green tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, Folium Camelliae sinensis, red
One kind in tea, postfermented tea, the camellia tea of reprocessing or Flos Camelliae Japonicae.
3. a kind of preparation method of Folium Camelliae sinensis rice wine, it is characterised in that comprise the following steps：
Step 1, weighing：Following components is weighed according to mass parts：2 parts -6 parts of Folium Camelliae sinensis, 93 parts -95 parts of Oryza glutinosa, 0.5 part of koji -
1.5 part；
Step 2, pretreatment of raw material：Load weighted Folium Camelliae sinensis are polished into into micropowder and sieve stand-by, koji is crushed into stand-by；By Oryza glutinosa
Soaked with spring water, clean that to drain surface moisture stand-by；
Step 3, the Oryza glutinosa that drains will be cleaned it is put into food steamer steaming, spray cold boiling water makes steamed Oryza glutinosa fast cooling, and rubs solution group,
Be filtered dry be put into it is stand-by in Stainless steel basin；
Step 4, step 2 is processed after koji admix in the Oryza glutinosa after step 3 is processed, cover gauze be put into fermenting cellar constant temperature send out
Ferment, add crush after Folium Camelliae sinensis continue fermentation, filter, bottling sterilizing, finished product scented tea rice wine.
4. the preparation method of Folium Camelliae sinensis rice wine according to claim 3, it is characterised in that Folium Camelliae sinensis cross 200 mesh sieves in step 2；
Oryza glutinosa soaks 8-12 hours with 25-35 DEG C of spring water.
5. the preparation method of Folium Camelliae sinensis rice wine according to claim 3, it is characterised in that clean the Oryza glutinosa for draining in step 3
It is put into food steamer to steam 40-60 minutes, spray cold boiling water makes steamed Oryza glutinosa fast cooling within 30 DEG C.
6. the preparation method of Folium Camelliae sinensis rice wine according to claim 3, it is characterised in that koji and Oryza glutinosa are permanent in step 4
After warm 20-25 DEG C of fermentation 48-60 hours, the Folium Camelliae sinensis after crushing are added to continue fermentation 60-90h.
7. the preparation method of Folium Camelliae sinensis rice wine according to claim 3, it is characterised in that Folium Camelliae sinensis are selected from green tea, yellow tea, white
One kind in tea, Folium Camelliae sinensis, black tea, postfermented tea, the camellia tea of reprocessing or Flos Camelliae Japonicae.
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| CN201611162760.8A CN106520449A (en) | 2016-12-15 | 2016-12-15 | Tea-leaf rice liquor and preparation method thereof |
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| CN201611162760.8A CN106520449A (en) | 2016-12-15 | 2016-12-15 | Tea-leaf rice liquor and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947658A (en) * | 2017-04-19 | 2017-07-14 | 刘雪云 | A kind of preparation method of white tea wine |
| CN106957759A (en) * | 2017-04-19 | 2017-07-18 | 湖南农业大学 | A kind of preparation method of green tea glutinous rice wine and its green tea glutinous rice wine being made |
| CN108018159A (en) * | 2017-12-28 | 2018-05-11 | 胡小伟 | Camellia makes the preparation method of fragrant and sweet type tea wine |
| CN108913482A (en) * | 2018-08-15 | 2018-11-30 | 福建省海上茶香茶业有限公司 | A kind of floral type tea wine and preparation method thereof |
| CN110157569A (en) * | 2019-05-23 | 2019-08-23 | 信阳农林学院 | A kind of preparation method of black locust flower tea wine |
| CN110423663A (en) * | 2019-09-17 | 2019-11-08 | 上海应用技术大学 | A kind of preparation method of fermented type alcoholic strength low green tea rice wine |
| CN111733043A (en) * | 2020-08-20 | 2020-10-02 | 代姣 | Tea fruit wine containing gamma-aminobutyric acid and preparation method thereof |
| CN112500965A (en) * | 2020-11-26 | 2021-03-16 | 广西罗城新科双全有机食品有限公司 | Processing method of black tea wine |
| CN113308322A (en) * | 2021-06-09 | 2021-08-27 | 贵州大学 | Preparation method of tea-glutinous rice sweet fermented glutinous rice |
| CN113430083A (en) * | 2021-08-16 | 2021-09-24 | 欧裕元 | Tea brewing wine and brewing method thereof |
| CN113502201A (en) * | 2021-07-28 | 2021-10-15 | 旺苍县木门醪糟有限公司 | Yellow tea rice wine making process |
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947658A (en) * | 2017-04-19 | 2017-07-14 | 刘雪云 | A kind of preparation method of white tea wine |
| CN106957759A (en) * | 2017-04-19 | 2017-07-18 | 湖南农业大学 | A kind of preparation method of green tea glutinous rice wine and its green tea glutinous rice wine being made |
| CN108018159A (en) * | 2017-12-28 | 2018-05-11 | 胡小伟 | Camellia makes the preparation method of fragrant and sweet type tea wine |
| CN108913482A (en) * | 2018-08-15 | 2018-11-30 | 福建省海上茶香茶业有限公司 | A kind of floral type tea wine and preparation method thereof |
| CN110157569A (en) * | 2019-05-23 | 2019-08-23 | 信阳农林学院 | A kind of preparation method of black locust flower tea wine |
| CN110423663A (en) * | 2019-09-17 | 2019-11-08 | 上海应用技术大学 | A kind of preparation method of fermented type alcoholic strength low green tea rice wine |
| CN111733043A (en) * | 2020-08-20 | 2020-10-02 | 代姣 | Tea fruit wine containing gamma-aminobutyric acid and preparation method thereof |
| CN112500965A (en) * | 2020-11-26 | 2021-03-16 | 广西罗城新科双全有机食品有限公司 | Processing method of black tea wine |
| CN113308322A (en) * | 2021-06-09 | 2021-08-27 | 贵州大学 | Preparation method of tea-glutinous rice sweet fermented glutinous rice |
| CN113502201A (en) * | 2021-07-28 | 2021-10-15 | 旺苍县木门醪糟有限公司 | Yellow tea rice wine making process |
| CN113430083A (en) * | 2021-08-16 | 2021-09-24 | 欧裕元 | Tea brewing wine and brewing method thereof |
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
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