CN107418841A

CN107418841A - A kind of tea wine and its brewing method

Info

Publication number: CN107418841A
Application number: CN201710936793.1A
Authority: CN
Inventors: 贺东林
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-10-10
Filing date: 2017-10-10
Publication date: 2017-12-01

Abstract

The invention discloses a kind of tea wine, immersion treatment certain time is carried out by using tealeaves and water, so that the part nutriment in tealeaves is soaked and extracted, and add thereto after sucrose, add yeast and carry out fermentation process, so that nutritional ingredient therein converts, then carry out distillation in boiler and obtain just tea wine.Beneficial effects of the present invention are：The present invention makes tea wine from by primary raw material of tealeaves, improve tea wine yield and quality, make full use of the nutritional ingredient in tealeaves, trophic structure in improvement tea wine, reduce tea wine cost of manufacture and set out, newly selected with than providing one kind for tea wine manufacture craft and raw material, nutritional ingredient in the tea wine made it is rational in infrastructure, mouthfeel is gentle, has the fragrant of tealeaves alcohol sum, and be rich in a variety of mineral elements needed by human.Compared with prior art, the present invention fully applies tealeaves, reduces the cost of tea wine making.

Description

A kind of tea wine and its brewing method

Technical field

The present invention relates to field of deep tea processing technology, and in particular to a kind of tea wine and its brewing method.

Background technology

China is one of country made wine earliest in the world, and wine and China the development of civilization history of 5,000 years are synchronous to be carried out, extremely The present, even more using names is with spirits culture.The liquor-making history in China is long, various in style, in the majority with fruit wine and rice wine.With entering for society Step and development, endanger, various replace of then having arisen at the historic moment it is increasingly recognised that drinking these wine for a long time to caused by body The health liquors such as fermented milk, medicinal liquor for property, rich in nutritional ingredients such as vitamin, organic acid, amino acid, drink has for a long time these wine Health-care effect.

Tea wine is also the one kind belonged in health liquor, and its development history is shorter, only just progressively starts to occur in 21 century , and for the investigative technique also more imperfection of tea wine, its quality and quality are also not up to the degree of idealization. Tea wine is a kind of mainly using tealeaves as raw material, is aided with other raw materials and passes through the drink containing alcoholic content that fermentation processing is formulated Material, the beverage have the fragrance of tealeaves, nutritional ingredient, and wine and tealeaves are combined, and then cause China Spirits culture has obtained organically combining and perfect expression with tea culture.But due to tea wine preparation technology and correlation technique Research is also more superficial, so cause in the prior art, for tea wine preparation technology also still there are problems that it is many, it is and right It is raw material by the extract solution of tealeaves in outside the processing technology that the making of tea wine can obtain more perfect, quality preferably tea wine Extracted using base liquor or blend and form, the generation for phenomena such as technique easily causes uncoordinated mouthfeel, astringent, flocculent deposit, And then causing the inferior quality of tea wine, mass change is very fast, therefore, there is research to occur tea extract and grain carrying out group Close, and the processing of tea wine is carried out according to method of making liquor, it is right although the technique is capable of the quality of a certain degree of improvement tea wine Most of nutriments in tealeaves are difficult to obtain largely application, waste tea resources, also reduce tea wine Yield so that the cost of manufacture of tea wine is higher.Also there is researcher to improve the quality of tea wine, will be introduced in tea wine manufacturing process Liquid fermentation technology so that the quality of tea wine is improved, but this is still difficult to avoid that a large amount of nutritional ingredients in tealeaves Waste so that the cost that tea wine makes is higher, inferior quality, and yield is relatively low.

The content of the invention

The purpose of the present invention aiming at it is above-mentioned in the prior art the defects of, there is provided a kind of tea wine and its brewing method.

Therefore, applicant makes tea wine from by primary raw material of tealeaves, improves tea wine production by long-term exploration and research Amount and quality, the nutritional ingredient in tealeaves is made full use of, improves the trophic structure in tea wine, reduced tea wine cost of manufacture and set out, Newly selected with than providing one kind for tea wine manufacture craft and raw material, the structure of the nutritional ingredient in the tea wine made is closed Reason, mouthfeel is gentle, has the fragrant of tealeaves alcohol sum, and be rich in a variety of mineral elements needed by human.Compared with the prior art, The present invention carries out immersion treatment certain time by using tealeaves and water so that the part nutriment in tealeaves, which is soaked, to be extracted To come, and add sucrose thereto and then add yeast and carry out fermentation process so that nutritional ingredient therein converts, then Distillation is carried out in boiler and obtains just tea wine, tealeaves is fully applied, reduces the cost of tea wine making.

To achieve these goals, technical scheme provided by the invention is：A kind of tea wine, be by parts by weight with What lower raw material was prepared,

Tealeaves 40-50 parts, sucrose 40-50 parts, yeast 0.2-0.3 parts.

Further, above-mentioned a kind of tea wine, it is prepared by following raw material in parts by weight, tealeaves 43- 47 parts, sucrose 43-47 parts, yeast 0.21-0.27 parts.

Further, above-mentioned a kind of tea wine, it is prepared by following raw material in parts by weight, tealeaves 49 Part, 49 parts of sucrose, 0.25 part of yeast.

Further, above-mentioned a kind of tea wine, the local tea variety are black tea or green tea.

Further, above-mentioned a kind of tea wine, the sucrose are 100% white granulated sugar.

Further, above-mentioned a kind of tea wine, the yeast are Active Dry Yeast.

Second object of the present invention there is provided a kind of brewing method of above-mentioned tea wine, comprise the following steps：

1) infusion of tea：

Tealeaves is taken according to raw material proportioning, tealeaves is placed in soaking fermentation tank, and adds sucrose thereto, yeast, then to 38-40 DEG C of water is wherein pumped into, and when being pumped into water, uses mixing speed to be treated for 70-90r/min stir process in fermentation vat Liquid when reaching at fermentation vat 2/3rds, stop being pumped into water, and after continuing mixing speed stirring 5-8min, ferment 240-360 Individual hour, obtain wine tea mixture；

2) distill：

The wine tea mixture that step 1) obtains, the content of alcohol reach 12-15%, are transferred in distiller according to conventional alcoholic Technique carries out distillation processing, you can obtains tea wine just finished product；

3) sealing storage：

To distill pluck 35 ° of wine, 38 °, 41 °, 52 °, 65 ° of tea wines can blend finished product after storing respectively six months and go out Factory.

Further, the brewing method of above-mentioned a kind of tea wine, the local tea variety in the step 1) is black tea or green tea； Sucrose is 100% white granulated sugar；Yeast is Active Dry Yeast.

Further, the brewing method of above-mentioned a kind of tea wine, the amount of water in the step 1) is tealeaves, sucrose, ferment 8 times of amounts of female gross weight.

Further, the brewing method of above-mentioned a kind of tea wine, in the step 1), fermentation temperature is 32-42 DEG C.

Beneficial effects of the present invention are：

1. by the selection of tealeaves, sucrose, yeast raw material, it is placed in the steeping tank of tealeaves, and controls temperature, then will be certain The hot water of temperature is added thereto, and controls the height of liquid level so that wine tea is sealed by fermentation in fermentation process, is made The nutriment obtained in tealeaves is sufficiently extracted under the premise of existing for time and space, and then improves the product of tea wine Matter, improve the health-care efficacy of tea wine；

2. the nutritional ingredient in tealeaves is carried out maximized processing application by the present invention, avoid in traditional handicraft for tea The wasting of resources of the making of wine, while tealeaf residue and soak are subjected to mixed fermentation distillation processing, improve tealeaves nutrients The utilization rate of matter, and the various nutriments being rich in the tea wine for make in tealeaves, tea smell is strong, and color and luster is saturating Bright, storage observes it after six months longer without discoloration, shelf-life without precipitating；

3. the tea wine of the present invention is based on traditional technical, by the nutritional ingredient in tealeaves by entering liquid after extraction In, fermented distillation processing, and then make it that the part nutritional ingredient in tealeaves is converted in fermentation treatments, improve The yield of tea wine, and by still-process by tealeaves be soak out come nutriment distill, as alcohol is steamed Distillate and, improve the product of tea wine and the quality of tea wine, China's spirits culture of 5,000 years is organically combined with tea culture Together so that the health-care efficacy drunk tea and drunk perfectly is expressed.

Embodiment

Embodiment 1：

A kind of brewing method of tea wine, comprises the following steps：

1) infusion of tea：

Proportioning according to tealeaves 40kg, sucrose 40kg, yeast 0.2kg takes tealeaves, and tealeaves is placed in soaking fermentation tank, and Sucrose, yeast are added thereto, then is pumped into 38 DEG C of water thereto, and when being pumped into water, use mixing speed to be stirred for 70r/min Processing is mixed, when the liquid in fermentation vat reaches at fermentation vat 2/3rds, stops being pumped into water, and continues mixing speed stirring 5min Afterwards, ferment 240 hours, obtain wine tea mixture；Local tea variety is black tea or green tea；Sucrose is 100% white granulated sugar；Yeast is Active Dry Yeast；Amount of water is tealeaves, sucrose, 8 times of amounts of yeast gross weight；Fermentation temperature is 32 DEG C；

2) distill：

3) sealing storage：

Embodiment 2：

Brewing method is same as Example 1, and institute's difference is, proportional quantity is tealeaves 50kg, sucrose 50kg, yeast 0.3kg, it is 40 DEG C, mixing speed 70r/min to add water water temperature, adds water to stir 8min, is fermented 360 hours, and fermentation temperature is 42℃。

Embodiment 3：

Brewing method is same as Example 1, and institute's difference is, proportional quantity is tealeaves 43kg, sucrose 43kg, yeast 0.21kg, it is 39 DEG C, mixing speed 90r/min to add water water temperature, adds water to stir 6min, is fermented 270 hours, and fermentation temperature is 35℃。

Embodiment 4：

Brewing method is same as Example 1, and institute's difference is, proportional quantity is tealeaves 47kg, sucrose 47kg, yeast 0.27kg, it is 38 DEG C, mixing speed 80r/min to add water water temperature, adds water to stir 7min, is fermented 320 hours, and fermentation temperature is 36℃。

Embodiment 5：

Brewing method is same as Example 1, and institute's difference is, proportional quantity is tealeaves 49kg, sucrose 49kg, yeast 0.25kg, it is 40 DEG C, mixing speed 85r/min to add water water temperature, adds water to stir 7min, is fermented 300 hours, and fermentation temperature is 37℃。

Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic. Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's Within protection domain.

Claims

A kind of 1. tea wine, it is characterised in that it is to be prepared by following raw material in parts by weight, tealeaves 40-50 parts, sugarcane Sugared 40-50 parts, yeast 0.2-0.3 parts.
2. a kind of tea wine according to claim 1, it is characterised in that be prepared into by following raw material in parts by weight Arrive, tealeaves 43-47 parts, sucrose 43-47 parts, yeast 0.21-0.27 parts.
3. a kind of tea wine according to claim 1, it is characterised in that be prepared into by following raw material in parts by weight Arrive, 49 parts of tealeaves, 49 parts of sucrose, 0.25 part of yeast.
4. according to a kind of any described tea wines of claim 1-3, it is characterised in that the local tea variety is black tea or green tea.
5. according to a kind of any described tea wines of claim 1-3, it is characterised in that the sucrose is 100% white granulated sugar.
6. according to a kind of any described tea wines of claim 1-3, it is characterised in that the yeast is Active Dry Yeast.
7. according to a kind of brewing method of any described tea wines of claim 1-3, it is characterised in that comprise the following steps：

1) infusion of tea：

Tealeaves is taken according to raw material proportioning, tealeaves is placed in soaking fermentation tank, and adds sucrose thereto, yeast, then thereto 38-40 DEG C of water is pumped into, and when being pumped into water, uses mixing speed to treat the liquid in fermentation vat for 70-90r/min stir process When reaching at fermentation vat 2/3rds, stop being pumped into water, and after continuing mixing speed stirring 5-8min, fermentation 240-360 is small When, obtain wine tea mixture；

2) distill：

The wine tea mixture that step 1) obtains, the content of alcohol reach 12-15%, are transferred in distiller according to conventional method of making liquor Carry out distillation processing, you can obtain tea wine just finished product；

3) sealing storage：

To distill pluck 35 ° of wine, 38 °, 41 °, 52 °, 65 ° of tea wines can blend finished product after storing respectively six months and dispatch from the factory.
A kind of 8. brewing method of tea wine according to claim 7, it is characterised in that the local tea variety in the step 1) For black tea or green tea；Sucrose is 100% white granulated sugar；Yeast is Active Dry Yeast.
9. the brewing method of a kind of tea wine according to claim 8, it is characterised in that the amount of water in the step 1) is Tealeaves, sucrose, 8 times of amounts of yeast gross weight.
A kind of 10. brewing method of tea wine according to claim 9, it is characterised in that in the step 1), fermentation temperature For 32-42 DEG C.