CN107057927B - Tea wine and preparation method thereof - Google Patents
Tea wine and preparation method thereof Download PDFInfo
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- CN107057927B CN107057927B CN201710306216.4A CN201710306216A CN107057927B CN 107057927 B CN107057927 B CN 107057927B CN 201710306216 A CN201710306216 A CN 201710306216A CN 107057927 B CN107057927 B CN 107057927B
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention relates to the field of food processing and agricultural and sideline product processing, in particular to tea wine and a preparation method thereof, wherein the tea wine comprises 15-30 parts of tea leaves, 60-100 parts of wort, 0.001-0.004 part of lactobacillus, 10-20 parts of white spirit and the balance of water, and is finally prepared into a finished product of the tea wine through tea making, dealkalization, early fermentation, later fermentation, distillation and aging. The prepared tea wine has the advantages of strong and elegant tea aroma, novel mouthfeel, ice, softness, freshness, full tea aroma and wine flavor, tea flavor in wine aroma and endless aftertaste.
Description
Technical Field
The invention relates to the field of food processing and agricultural and sideline product processing, in particular to tea wine and a preparation method thereof.
Background
Tea is a well-known health-care beverage, and mainly contains a large number of nutrients beneficial to human bodies, such as tea polyphenol, amino acids and vitamins, and has the effects of resisting oxidation, radiation, cancer, blood pressure and bacteria and diminishing inflammation. Wine is also a drink that people like to drink in various social occasions, so that tea wine is produced, and people can enjoy the sweet taste of wine and tea fragrance.
The tea wine is a general name of various drinking wines brewed or prepared by taking tea as a main material, has low alcoholic strength and has the flavors of tea and wine. At present, domestic tea wine production is mainly based on preparation type, and in the aspect of processing technology, the tea wine is mainly prepared by soaking tea leaves in high-alcohol-content white spirit, or grains and the tea leaves are separately fermented; the tea is also fermented, white sugar is firstly mixed with the tea, saccharomyces cerevisiae is added, a liquid state fermentation method technology is adopted, the fermentation process has the characteristics of rich fusel oil, bitter taste and easiness in starting, and the tea fragrance is fermented by the yeast, so that the original taste is basically changed.
Disclosure of Invention
The invention aims to provide a high-alcohol tea wine which can keep the original faint scent of tea leaves, contains tea polyphenol, is not easy to get up and has good taste.
In order to achieve the purpose, the invention adopts the technical scheme that:
a tea wine is prepared from (by mass parts) tea 15-30, malt extract 60-100, lactobacillus 0.001-0.004, Chinese liquor 10-20, and water in balance.
Furthermore, the tea comprises 20 parts of tea, 80 parts of wort, 0.002 part of lactobacillus, 20 parts of white spirit and the balance of water.
Further, the tea is the tea, tea dust or tea stalk of white tea, green tea or black tea.
Further, the lactobacillus is lactobacillus acidophilus.
Further, the wort is prepared by fermenting barley, distiller's yeast and sucrose, and the parts by weight are respectively as follows: 200 portions of barley 150-.
Further, the distiller's yeast is an domino distiller's yeast.
The invention also provides a preparation method of the tea wine, which comprises the following steps: the method comprises the following steps:
1) tea making: putting tea into a stainless steel barrel, adding 70-85 deg.C water at a weight ratio of tea to water of 20: 80, moistening for 40min, cooling to 40 deg.C, and storing for 24 hr to obtain tea mixed solution; fully leaching out the nutrient components in the tea leaves through soaking and moistening;
2) dealkalization: adding the mixed solution of tea leaves into Chinese liquor, stirring continuously to make the mixed solution of tea leaves reach acid-base balance, standing for 2-4 days to obtain mixed solution of dealkalized tea leaves; the tea mixed liquor contains theophylline which is not beneficial to yeast fermentation and reduces the survival rate of the yeast, the white spirit is added into the tea mixed liquor, and the alkaline substances in the tea mixed liquor are neutralized by the white spirit, so that the activity of the yeast in the fermentation process is ensured, and the fermentation time is shortened;
3) early-stage fermentation: adding the wort into the dealkalized tea mixed solution according to the mass ratio of 1: 1, fermenting for 10 days, wherein the fermentation temperature of the first 3 days is 32 ℃, and the fermentation temperature of the last 7 days is 28 ℃ to obtain mother fermentation liquor; the tea mixed liquid is mixed with the wort, and the wort is used as a culture medium for fermentation, so that the full leaching of the nutrient components in the tea is further promoted, the content of tea polyphenol in the tea wine is improved, and the tea taste and the wine taste are more integrated.
4) And (3) later-stage fermentation: adding lactobacillus (1-4 g/100 kg) into the mother fermentation liquid, fermenting at 28 deg.C for 7 days, and fermenting at room temperature for 1-3 days to obtain tea wine stock solution; adding lactobacillus which can generate acetic acid and lactic acid in the fermentation process, removing the bitter taste and the astringent taste of the tea and increasing the mellow feeling of the tea wine; moreover, the addition of the lactobacillus can accelerate the maturation of immature distillers yeast and shorten the fermentation time;
5) and (3) distillation: separating the tea residue from the juice in the tea wine stock solution, pumping the juice into a distillation pot, placing the fermented tea residue on the bottom of the distillation pot, and distilling with steam;
6) aging: putting distilled wine in batches according to degrees, and ageing;
7) and (3) finished product: the tea wine is prepared by the processes of storage, filtration and encapsulation.
Compared with the prior art, the invention has the beneficial effects that:
1) the tea wine provided by the invention has the advantages of strong and elegant tea aroma, novel taste, ice, softness, freshness, full tea aroma and wine flavor, tea flavor in wine aroma and endless aftertaste;
2) the preparation method of the tea wine provided by the invention is simple, easy to operate and easy to realize standardized, standardized and industrialized production;
3) the invention can make full use of the tea dust, the old tea and the old tea to prepare the tea wine with excellent quality, and solves the worries of tea farmers and tea merchants.
Detailed Description
Example 1
A tea wine comprises the following components: 20kg of old tea, 80kg of wort, 20kg of white spirit, 0.001-0.004 parts of lactobacillus and the balance of water;
the preparation method comprises the following steps:
1) tea making: placing 20kg of old tea into a stainless steel barrel, adding 80kg of water of 85 deg.C, moistening for 40min, cooling to 40 deg.C, and storing for 24 hr to obtain tea mixed solution;
2) dealkalization: adding 0.1kg of activated carbon into 20kg of Chinese liquor (distilled liquor without edible alcohol), clarifying, deodorizing, adding 20kg of deodorized Chinese liquor into the mixed solution of folium Camelliae sinensis, stirring to adjust pH to 7, standing for 2 days to obtain mixed solution of dealkalized folium Camelliae sinensis;
3) early-stage fermentation: germinating 180kg of barley, squeezing fresh malt into juice, cooling to 42 ℃ after pasteurization, adding 0.5kg of sucrose, adding 0.4kg of distiller's yeast (rehydration and activation for 40min), stirring uniformly and activating for 24h to obtain malt juice, adding 80kg of malt juice into dealkalized tea mixed solution, fermenting for 10 days, wherein the fermentation temperature of the first 3 days is 32 ℃, and the fermentation temperature of the last 7 days is 28 ℃ to obtain mother fermentation liquor;
4) and (3) later-stage fermentation: adding 1.6g Lactobacillus acidophilus into the fermentation liquid, fermenting at 28 deg.C for 7 days, fermenting at room temperature, fermenting at spring season for 3 days, and fermenting at summer and autumn for 1 day to obtain stock solution of tea wine;
5) and (3) distillation: separating the tea residue from the juice in the tea wine stock solution, pumping the juice into a distillation pot, placing the fermented tea residue on the bottom of the distillation pot, and distilling with steam;
6) aging: putting distilled wine in batches according to degrees, and ageing;
7) and (3) finished product: the tea wine is prepared by the processes of storage, filtration and encapsulation.
Example 2
A tea wine comprises the following components: 18kg of white tea dust, 80kg of wort, 20kg of white spirit, 0.001-0.004 parts of lactobacillus and the balance of water.
The preparation method comprises the following steps:
1) tea making: putting 18kg of white tea dust into a stainless steel barrel, adding 72kg of water at 70-85 ℃, moistening for 40min, cooling to 40 ℃, and storing for 24h to obtain a tea mixed solution;
2) dealkalization: adding 0.1kg of activated carbon into 20kg of Chinese liquor (distilled liquor without edible alcohol), clarifying, deodorizing, adding 20kg of deodorized Chinese liquor into the mixed solution of folium Camelliae sinensis, stirring to adjust pH to 7, standing for 4 days to obtain mixed solution of dealkalized folium Camelliae sinensis;
3) early-stage fermentation: steaming 160kg of germinated barley, adding 0.4kg of distiller's yeast and 0.5kg of sucrose, saccharifying for 24 hours, fermenting in a tank for 48 hours, adding 24-degree warm water, fermenting for 15 days, filtering to obtain wort, adding 72kg of wort into the dealkalized tea mixed solution, fermenting for 10 days, wherein the fermentation temperature of the first 3 days is 32 ℃, and the fermentation temperature of the last 7 days is 28 ℃ to obtain mother fermentation liquor;
4) and (3) later-stage fermentation: adding 1.4g of lactobacillus into the fermentation liquor, fermenting at 28 ℃ for 7 days, then fermenting at normal temperature, fermenting at normal temperature for 3 days in spring season, and fermenting at normal temperature for 1 day in summer and autumn to obtain a tea wine stock solution;
5) and (3) distillation: separating the tea residue from the juice in the tea wine stock solution, pumping the juice into a distillation pot, placing the fermented tea residue on the bottom of the distillation pot, and distilling with steam;
6) aging: putting distilled wine in batches according to degrees, and ageing;
7) and (3) finished product: the tea wine is prepared by the processes of storage, filtration and encapsulation.
Example 3
A tea wine comprises the following components: 15kg of black tea leaves, 60kg of wort, 0.001 part of lactobacillus, 10kg of white spirit and the balance of water.
The preparation method comprises the following steps:
1) tea making: putting 15kg of black tea leaves into a stainless steel barrel, adding 60kg of 70 ℃ water, moistening for 40min, cooling to 40 ℃ and storing for 24h to obtain a tea leaf mixed solution;
2) dealkalization: adding 0.05kg of activated carbon into 10kg of Chinese liquor (distilled liquor without edible alcohol), clarifying, deodorizing, adding 10kg of deodorized Chinese liquor into the mixed solution of folium Camelliae sinensis, stirring to adjust pH of the mixed solution of folium Camelliae sinensis to 7, standing for 5 days to obtain mixed solution of dealkalized folium Camelliae sinensis;
8) early-stage fermentation: germinating 150kg of barley, squeezing fresh malt into juice, cooling to 42 ℃ after pasteurization, adding 0.3kg of sucrose, adding 0.3kg of distiller's yeast (rehydration and activation for 40min), stirring uniformly and activating for 24h to obtain wort, adding 60kg of wort into the dealkalized tea mixed solution, fermenting for 10 days, wherein the fermentation temperature of the first 3 days is 32 ℃, and the fermentation temperature of the next 7 days is 28 ℃ to obtain mother fermentation liquor;
3) and (3) later-stage fermentation: adding 1g of lactobacillus into the fermentation liquor, fermenting at 28 ℃ for 7 days, then fermenting at normal temperature, fermenting at normal temperature for 3 days in spring season, and fermenting at normal temperature for 1 day in summer and autumn to obtain a tea wine stock solution;
4) and (3) distillation: separating the tea residue from the juice in the tea wine stock solution, pumping the juice into a distillation pot, placing the fermented tea residue on the bottom of the distillation pot, and distilling with steam;
5) aging: putting distilled wine in batches according to degrees, and ageing;
6) and (3) finished product: the tea wine is prepared by the processes of storage, filtration and encapsulation.
Example 4
A tea wine comprises the following components: 30kg of green tea stems, 100kg of wort, 0.004 part of lactobacillus, 20kg of white spirit and the balance of water.
The preparation method comprises the following steps:
1) tea making: putting 30kg of green tea stems into a stainless steel barrel, adding 120kg of water with the temperature of 85 ℃, moistening for 40min, cooling to 40 ℃ and storing for 24h to obtain a tea mixed solution;
2) dealkalization: adding 0.1kg activated carbon into 20kg Chinese liquor (distilled liquor without edible alcohol), clarifying, deodorizing, adding 20kg deodorized Chinese liquor into mixed solution of folium Camelliae sinensis, stirring to adjust pH of mixed solution of folium Camelliae sinensis to 7, standing for 5 days to obtain mixed solution of dealkalized folium Camelliae sinensis;
3) early-stage fermentation: steaming 200kg of germinated barley, adding 0.5kg of distiller's yeast and 0.6kg of sucrose, saccharifying for 24 hours, fermenting in a tank for 48 hours, adding 24 ℃ warm water, fermenting for 15 days, filtering to obtain wort, adding 120kg of wort into the dealkalized tea mixed solution, fermenting for 10 days, wherein the fermentation temperature of the first 3 days is 32 ℃, and the fermentation temperature of the last 7 days is 28 ℃ to obtain mother fermentation liquor;
4) and (3) later-stage fermentation: adding 4g of lactobacillus into the fermentation liquor, fermenting at 28 ℃ for 7 days, then fermenting at normal temperature, fermenting at normal temperature for 3 days in spring season, and fermenting at normal temperature for 1 day in summer and autumn to obtain a tea wine stock solution;
5) and (3) distillation: separating the tea residue from the juice in the tea wine stock solution, pumping the juice into a distillation pot, placing the fermented tea residue on the bottom of the distillation pot, and distilling with steam;
6) aging: putting distilled wine in batches according to degrees, and ageing;
7) and (3) finished product: the tea wine is prepared by the processes of storage, filtration and encapsulation.
The tea wine provided by the invention is rich and elegant in tea aroma, novel in taste, ice, soft, refreshing and clean, full of tea aroma and wine flavor, has tea flavor in wine aroma and endless aftertaste. The preparation method provided by the invention can effectively shorten the fermentation time, is different from the prior art, and is characterized in that before the tea leaves are mixed with the wort, the tea leaf mixed liquor is treated by using the white spirit to remove alkaline substances in the tea leaf mixed liquor, so that the alkaline substances are prevented from influencing the effects of early fermentation and later fermentation. In addition, lactobacillus is added in later-stage fermentation to simulate the gastrointestinal digestion environment of a human for fermentation, so that the effect of the lactobacillus is improved, the taste of the tea wine is better, and the tea wine is beneficial to human health.
Although the invention has been described and illustrated in some detail, it should be understood that various modifications may be made to the described embodiments or equivalents may be substituted, as will be apparent to those skilled in the art, without departing from the spirit of the invention.
Claims (6)
1. A tea wine is characterized by being prepared from the following raw materials, by mass, 15-30 parts of tea leaves, 60-100 parts of wort, 0.001-0.004 part of lactobacillus, 10-20 parts of white spirit and the balance of water;
the white spirit is distilled spirit without edible alcohol;
the preparation method of the tea wine comprises the following steps:
1) tea making: putting tea into a stainless steel barrel, adding 70-85 deg.C water at a weight ratio of tea to water of 20: 80, moistening for 40min, cooling to 40 deg.C, and storing for 24 hr to obtain tea mixed solution;
2) dealkalization: adding the mixed solution of tea leaves into Chinese liquor, stirring continuously to make the mixed solution of tea leaves reach acid-base balance, standing for 2-4 days to obtain mixed solution of dealkalized tea leaves;
3) early-stage fermentation: adding the wort into the dealkalized tea mixed solution according to the mass ratio of 1: 1, fermenting for 10 days, wherein the fermentation temperature of the first 3 days is 32 ℃, and the fermentation temperature of the last 7 days is 28 ℃ to obtain mother fermentation liquor; the wort is prepared by fermenting barley, distiller's yeast and sucrose, and the malt extract comprises the following components in parts by weight: 200 portions of barley 150-;
4) and (3) later-stage fermentation: adding lactobacillus (1-4 g/100 kg) into the mother fermentation liquid, fermenting at 28 deg.C for 7 days, and fermenting at room temperature for 1-3 days to obtain tea wine stock solution;
5) and (3) distillation: separating the tea residue from the juice in the tea wine stock solution, pumping the juice into a distillation pot, placing the fermented tea residue on the bottom of the distillation pot, and distilling with steam;
6) aging: putting distilled wine in batches according to degrees, and ageing;
7) and (3) finished product: the tea wine is prepared by the processes of storage, filtration and encapsulation.
2. The tea wine according to claim 1, wherein the tea is 20 parts, the wort is 80 parts, the lactobacillus is 0.002 part, the white spirit is 20 parts, and the balance is water.
3. The tea wine according to claim 1, wherein the tea leaves are tea leaves, tea dust or tea stems of white tea, green tea or black tea.
4. The tea wine according to claim 1, wherein the lactobacillus is lactobacillus acidophilus.
5. The tea wine according to claim 1, wherein the koji is an domino koji.
6. The method for preparing tea wine according to claim 1, comprising the steps of:
1) tea making: putting tea into a stainless steel barrel, adding 70-85 deg.C water at a weight ratio of tea to water of 20: 80, moistening for 40min, cooling to 40 deg.C, and storing for 24 hr to obtain tea mixed solution;
2) dealkalization: adding the mixed solution of tea leaves into Chinese liquor, stirring continuously to make the mixed solution of tea leaves reach acid-base balance, standing for 2-4 days to obtain mixed solution of dealkalized tea leaves;
3) early-stage fermentation: adding the wort into the dealkalized tea mixed solution according to the mass ratio of 1: 1, fermenting for 10 days, wherein the fermentation temperature of the first 3 days is 32 ℃, and the fermentation temperature of the last 7 days is 28 ℃ to obtain mother fermentation liquor; the wort is prepared by fermenting barley, distiller's yeast and sucrose, and the malt extract comprises the following components in parts by weight: 200 portions of barley 150-;
4) and (3) later-stage fermentation: adding lactobacillus (1-4 g/100 kg) into the mother fermentation liquid, fermenting at 28 deg.C for 7 days, and fermenting at room temperature for 1-3 days to obtain tea wine stock solution;
5) and (3) distillation: separating the tea residue from the juice in the tea wine stock solution, pumping the juice into a distillation pot, placing the fermented tea residue on the bottom of the distillation pot, and distilling with steam;
6) aging: putting distilled wine in batches according to degrees, and ageing;
7) and (3) finished product: the tea wine is prepared by the processes of storage, filtration and encapsulation.
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| CN108823025A (en) * | 2018-07-04 | 2018-11-16 | 贵州合力茶业有限公司 | A kind of tea wine and preparation method thereof |
| CN108531348A (en) * | 2018-07-19 | 2018-09-14 | 贵溪市堆金酒业有限公司 | A kind of tea wine and its brewage process |
| CN109022202A (en) * | 2018-08-21 | 2018-12-18 | 魏运良 | A kind of manufacture craft of tea wine |
| CN110551594B (en) * | 2019-09-17 | 2023-05-23 | 黄山学院 | Preparation method of fermented tea wine |
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| CN1778884A (en) * | 2004-11-18 | 2006-05-31 | 大连华翰酒业有限公司 | Tea wine and its production |
| CN101659913A (en) * | 2009-08-24 | 2010-03-03 | 张继刚 | Method for producing tea beer |
| CN103387899B (en) * | 2013-06-26 | 2015-04-08 | 郭景龙 | Black tea wine and production method thereof |
| CN104371872B (en) * | 2014-10-27 | 2016-05-25 | 贵州凤冈文士锌硒茶酒开发有限公司 | A kind of zinc selenium tea wine and brewing method thereof |
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