CN107164174A - The process of preparing and product of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat - Google Patents
The process of preparing and product of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat Download PDFInfo
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- CN107164174A CN107164174A CN201710375019.8A CN201710375019A CN107164174A CN 107164174 A CN107164174 A CN 107164174A CN 201710375019 A CN201710375019 A CN 201710375019A CN 107164174 A CN107164174 A CN 107164174A
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- wine
- tea
- tealeaves
- wuyi cliff
- cold boiled
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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
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The process of preparing of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, it is characterized in that comprising the following steps that：（1）The brew of pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, and is mixed and is sealed up for safekeeping into pithos with the plain boiled water after cooling, white wine song, wine liquid is obtained after after complete fermentation, filtering off after schlempe is precipitated；（2）Wuyi cliff tea Cold boiled chicken hat tealeaves is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby, to remove the impurity such as dust, tea hair that tealeaves is carried；（3）The pure grain wine liquid is heated to 80 to 100 degrees Celsius, the Wuyi cliff tea Cold boiled chicken hat tealeaves input after described clean wherein is soaked, the mass ratio of tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion is cooled down immediately after terminating；(4) filter off tealeaf residue and the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat is obtained after precipitating.
Description
Technical field
The present invention relates to a kind of tea wine, a kind of particularly former scented tea wine of Wuyi cliff tea Cold boiled chicken hat.
Background technology
The existing tea wine of in the market brewages type, blends the species such as type.It is so-called brewage type tea wine be during wine brewing just
Tealeaves is put into, and this tea wine does not have the distinctive fragrance of tealeaves substantially；The type tea wine of blending is exactly the tealeaves that is soaked in water, and obtains tea juice liquid
Blent afterwards with wine, this tea wine can not keep being divided into two on the distinctive fragrance of tealeaves and flavour, and technique well
Step is processed trouble.
《Wuyi cliff tea is brewed and tasting method》（DB35/T 1545 -2015）Ratify to issue through Department of Qulity Supervision of Fujian Province, in
Implement from 28 days March in 2016.The standard absolutely proves a fact:The big phase front yard of millet paste effect that different method for pouring is bubbled out
Footpath, or even the quality and feature of Wuyi cliff tea can not be embodied sometimes.It is correct to brew water temperature, throw tea amount, soak time all to tea
Soup quality important.Prepare the tea wine for keeping the former fragrant and flavour of tealeaves very well, the force of particularly various different cultivars
The smooth former scented tea wine of rock tea, will improve to original tea wine technique.
The content of the invention
The purpose of the present invention is that production one kind can keep Wuyi cliff tea Cold boiled chicken hat former very well
The tea wine of fragrant and flavour, is adopted the technical scheme that：
The process of preparing of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, after cooling
Plain boiled water, white wine song mixing seal up for safekeeping into pithos, after after complete fermentation, low wine degree wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Cold boiled chicken hat tealeaves is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby,
To remove the impurity such as dust, tea hair that tealeaves is carried；
（3）The pure grain wine liquid is heated to 80 to 100 degrees Celsius, and the Wuyi cliff tea Cold boiled chicken hat tealeaves after described clean is put into it
The mass ratio of middle immersion, tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion carries out cold immediately after terminating
But；
(4) filter off tealeaf residue and the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat is obtained after precipitating.
The former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, is prepared using above-mentioned process of preparing.
The process of preparing and product of the above-mentioned former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, achieve following positive technology effect
Really：
1st, its substantially according to《Wuyi cliff tea is brewed and tasting method》（DB35/T 1545 -2015）Requirement prepare tea wine,
Wuyi cliff tea Cold boiled chicken can be kept to be preced with the former fragrant and flavour of tealeaves very well, the bitter taste of general technology method tea wine presence is eliminated, it is right
Original tea wine technique has major improvement.
2nd, with two-step method blend tea wine compared with, the prepared tea wine of the present invention can not only keep Wuyi cliff tea Cold boiled chicken to be preced with very well
The former fragrant and flavour of tealeaves, and technical process is simplified, reduce production cost.
Embodiment
Embodiment 1：
The process of preparing of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice soaks clean within 5 hours after cook, it is and white after cooling after the glutinous rice cooked is cooled down
Boiling water, white wine song mixing are sealed up for safekeeping into pithos, and wine liquid is obtained after schlempe precipitation after complete fermentation, is filtered off；
（2）Wuyi cliff tea Cold boiled chicken hat tealeaves is placed on isolation grate, with 70 degrees Celsius of warm waters rinse 4 seconds it is standby, to remove
The impurity such as dust, tea hair that tealeaves is carried；
（3）The pure grain wine liquid is heated to 90 degrees Celsius, and the Wuyi cliff tea Cold boiled chicken hat tealeaves input after described clean wherein is soaked
The mass ratio of bubble, tealeaves and wine liquid is 1:15, soak time is 5 minutes, and immersion is cooled down immediately after terminating；
(4) filter off tealeaf residue and the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat is obtained after precipitating.
The former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, is prepared using above-mentioned process of preparing.
Embodiment 2：
The process of preparing of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, is comprised the following steps that：
（1）The brew of pure grain wine：Glutinous rice soaks clean within 7 hours after cook, it is and white after cooling after the glutinous rice cooked is cooled down
Boiling water, white wine song mixing are sealed up for safekeeping into pithos, and wine liquid is obtained after schlempe precipitation after complete fermentation, is filtered off；
（2）Wuyi cliff tea Cold boiled chicken hat tealeaves is placed on isolation grate, with 80 degrees Celsius of warm waters rinse 5 seconds it is standby, to remove
The impurity such as dust, tea hair that tealeaves is carried；
（3）The pure grain wine liquid is heated to 95 degrees Celsius, and the Wuyi cliff tea Cold boiled chicken hat tealeaves input after described clean wherein is soaked
The mass ratio of bubble, tealeaves and wine liquid is 1:22, soak time is 4 minutes, and immersion is cooled down immediately after terminating；
(4) filter off tealeaf residue and the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat is obtained after precipitating.
The former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, is prepared using above-mentioned process of preparing is prepared.
Claims (2)
1. the process of preparing of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, it is characterized in that comprising the following steps that：
（1）The brew of pure grain wine：Glutinous rice immersion is cooked after cleaning within 3 to 8 hours, after the glutinous rice cooked is cooled down, after cooling
Plain boiled water, white wine song mixing seal up for safekeeping into pithos, after after complete fermentation, wine liquid is obtained after filtering off schlempe precipitation；
（2）Wuyi cliff tea Cold boiled chicken hat tealeaves is placed on isolation grate, with 50 to 80 degrees Celsius of warm waters rinse 2 to 6 seconds it is standby,
To remove the impurity such as dust, tea hair that tealeaves is carried；
（3）The pure grain wine liquid is heated to 80 to 100 degrees Celsius, and the Wuyi cliff tea Cold boiled chicken hat tealeaves after described clean is put into it
The mass ratio of middle immersion, tealeaves and wine liquid is 1:7~1:22, soak time is 1 to 6 minute, and immersion carries out cold immediately after terminating
But；
(4) filter off tealeaf residue and the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat is obtained after precipitating.
2. the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat, is prepared using process of preparing described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710375019.8A CN107164174A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710375019.8A CN107164174A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107164174A true CN107164174A (en) | 2017-09-15 |
Family
ID=59820729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710375019.8A Pending CN107164174A (en) | 2017-05-24 | 2017-05-24 | The process of preparing and product of the former scented tea wine of Wuyi cliff tea Cold boiled chicken hat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107164174A (en) |
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2017
- 2017-05-24 CN CN201710375019.8A patent/CN107164174A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170915 |
|
| WD01 | Invention patent application deemed withdrawn after publication |