CN107699424A - Has the tea wine fermentation technique of nourishing and fit keeping function function - Google Patents
Has the tea wine fermentation technique of nourishing and fit keeping function function Download PDFInfo
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- CN107699424A CN107699424A CN201711057672.6A CN201711057672A CN107699424A CN 107699424 A CN107699424 A CN 107699424A CN 201711057672 A CN201711057672 A CN 201711057672A CN 107699424 A CN107699424 A CN 107699424A
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- 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
Abstract
The present invention discloses a kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：（1）One time fermentation：Matrimony vine, jujube, agate card, the leaf of bamboo, water and saccharomycete are mixed and fermented 10 18 days under 25 30 DEG C of environment；Finished tea, water and saccharomycete are mixed and fermented 6 10 days under 25 30 DEG C of environment；（2）Secondary fermentation：By step（1）The middle obtained two kinds of materials of fermenting are mixed to form mixed material, and add saccharomycete and stir fermentation；（3）Single flash；（4）Second distillation；（5）Enter tank ageing, last hook tune is filling.One time fermentation and secondary fermentation are carried out by using inventive formulation, so that brewing obtained tea wine total acid and total sugar content effectively reduces, and natural tea polyphenol content greatly improves, and coordinate addition appropriate matrimony vine, jujube, Ma Ka and the leaf of bamboo so that tea wine has nourishing the liver, nourshing kidney, moistening lung, tonifying middle-Jiao and Qi, nourishing blood and tranquilization, relaxes the property of medicine, nourishing and fit keeping function, clearing heat and relieving fidgetness, promotes the production of body fluid with diuresis and other effects.
Description
Technical field
The present invention relates to tea wine art, refers in particular to a kind of tea wine fermentation technique for having nourishing and fit keeping function function.
Background technology
Tea wine, it is a kind of spirituosity drink for using tealeaves as primary raw material, being aided with other fermenting raw materials or being formulated,
The fragrance of the existing tealeaves of tea wine, color and luster, nutritional ingredient, there is the characteristic of wine again, be the perfect adaptation of tea and wine.Traditional tea wine with
Tealeaves or its extract solution are that raw material is extracted or blent using base liquor and forms, its during brew not according to acid-base balance come
Carry out mixed fermentation so that brew obtained tea wine total acid and total sugar content is higher, and natural tea polyphenol content is less, causes
Nutritive value is relatively low, and phenomena such as easily cause uncoordinated mouthfeel, astringent, flocculent deposit.
The content of the invention
In view of this, in view of the existing deficiencies of the prior art, its main purpose is to provide a kind of tool nourishing and fit keeping function to the present invention
The tea wine fermentation technique of function, it is relatively low that it can effectively solve existing tea wine nutritive value, and easily causes that mouthfeel is uncoordinated, hair
The problem of phenomena such as puckery, flocculent deposit.
To achieve the above object, the present invention is using following technical scheme：
A kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：
（1）One time fermentation：By 2-4 parts by weight matrimony vine, 3-5 parts by weight jujube, 6-8 parts by weight agates card, the 8-10 parts by weight leaf of bamboo,
16-21 parts by weight water and 1-2 parts by weight saccharomycete are mixed and fermented 10-18 days under 25-30 DEG C of environment；It is and 25-35 is heavy
Amount part finished tea, 20-30 parts by weight water and 1-2 parts by weight saccharomycete are mixed and fermented 6-10 days under 25-30 DEG C of environment；
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add saccharomycete and stir
Mix uniformly, fermented under 25-32 DEG C of environment 20-30 days, wherein mixed material:Saccharomycete is 100:2；
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds the fermentation integrally mixed
In thing；
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine；
（5）Enter tank ageing, last hook tune is filling.
As a kind of preferred scheme, the finished tea be green tea, Iron Guanyin, white tea, black tea, one kind in clovershrub or
It is a variety of.
The present invention has clear advantage and beneficial effect compared with prior art, specifically, by above-mentioned technical proposal
Understand：
One time fermentation and secondary fermentation are carried out by using inventive formulation so that brew obtained tea wine total acid and total sugar content
Effectively reduce, and natural tea polyphenol content greatly improves, and coordinate addition appropriate matrimony vine, jujube, Ma Ka and the leaf of bamboo so that tea
Wine has nourishing the liver, nourshing kidney, moistening lung, tonifying middle-Jiao and Qi, nourishing blood and tranquilization, relaxes the property of medicine, nourishing and fit keeping function, clearing heat and relieving fidgetness, promotes the production of body fluid and diuresis
And other effects, so that this product nutritive value is higher, mouthfeel also softer sweetness.
Embodiment
Present invention is disclosed a kind of tea wine fermentation technique for having nourishing and fit keeping function function, include following steps：
（1）One time fermentation：By 2-4 parts by weight matrimony vine, 3-5 parts by weight jujube, 6-8 parts by weight agates card, the 8-10 parts by weight leaf of bamboo,
16-21 parts by weight water and 1-2 parts by weight saccharomycete are mixed and fermented 10-18 days under 25-30 DEG C of environment；It is and 25-35 is heavy
Amount part finished tea, 20-30 parts by weight water and 1-2 parts by weight saccharomycete are mixed and fermented 6-10 days under 25-30 DEG C of environment；Institute
Finished tea is stated as the one or more in green tea, Iron Guanyin, white tea, black tea, clovershrub.Matrimony vine has nourishing the liver, nourshing kidney, moistening lung
Function；Jujube has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the function of relaxing the property of medicine；Agate card is rich in high unit nutrient, has to human body
The function of nourishing and fit keeping function；The leaf of bamboo has clearing heat and relieving fidgetness, promotes the production of body fluid, the effect of diuresis.
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add yeast
Bacterium stirs, fermented under 25-32 DEG C of environment 20-30 days, wherein mixed material:Saccharomycete is 100:2.
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds what is integrally mixed
In fermentate.
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine.
（5）Enter tank ageing, last hook tune is filling.
The tea wine brewed below to above-mentioned each embodiment is tested, and assay is as shown in lower surface：
Embodiment 1：
A kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：
（1）One time fermentation：By 2 parts by weight matrimony vines, 4 parts by weight jujubes, 7 parts by weight agate cards, the 9 parts by weight leaf of bamboves, 20 parts by weight water
Mix with 1 parts by weight saccharomycete and fermented 17 days under 26 DEG C of environment；And by 28 parts by weight finished teas, 24 parts by weight water
Mix with 1 parts by weight saccharomycete and fermented 7 days under 28 DEG C of environment；The finished tea is green tea.
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add yeast
Bacterium stirs, fermented under 31 DEG C of environment 22 days, wherein mixed material:Saccharomycete is 100:2.
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds what is integrally mixed
In fermentate.
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine.
（5）Enter tank ageing, last hook tune is filling.
Embodiment 2：
A kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：
（1）One time fermentation：By 3 parts by weight matrimony vines, 5 parts by weight jujubes, 6 parts by weight agate cards, the 8.5 parts by weight leaf of bamboves, 21 parts by weight
Water and 1.2 parts by weight saccharomycete are mixed and fermented 15 days under 25 DEG C of environment；And by 25 parts by weight finished teas, 25 weight
Part water and 1.3 parts by weight saccharomycete are mixed and fermented 9 days under 25 DEG C of environment；The finished tea is Iron Guanyin.
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add yeast
Bacterium stirs, fermented under 30 DEG C of environment 20 days, wherein mixed material:Saccharomycete is 100:2.
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds what is integrally mixed
In fermentate.
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine.
（5）Enter tank ageing, last hook tune is filling.
Embodiment 3：
A kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：
（1）One time fermentation：By 4 parts by weight matrimony vines, 3 parts by weight jujubes, 8 parts by weight agate cards, the 9.4 parts by weight leaf of bamboves, 18 parts by weight
Water and 2 parts by weight saccharomycete are mixed and fermented 16 days under 30 DEG C of environment；And by 30 parts by weight finished teas, 20 parts by weight
Water and 1.8 parts by weight saccharomycete are mixed and fermented 8 days under 28 DEG C of environment；The finished tea is white tea.
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add yeast
Bacterium stirs, fermented under 32 DEG C of environment 23 days, wherein mixed material:Saccharomycete is 100:2.
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds what is integrally mixed
In fermentate.
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine.
（5）Enter tank ageing, last hook tune is filling.
Embodiment 4：
A kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：
（1）One time fermentation：By 2.4 parts by weight matrimony vines, 3.2 parts by weight jujubes, 6.8 parts by weight agate cards, the 10 parts by weight leaf of bamboves, 19 weights
Amount part water and 1.4 parts by weight saccharomycete are mixed and fermented 14 days under 28 DEG C of environment；And by 32 parts by weight finished teas, 30
Parts by weight water and 2 parts by weight saccharomycete are mixed and fermented 6 days under 30 DEG C of environment；The finished tea is black tea.
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add yeast
Bacterium stirs, fermented under 25 DEG C of environment 28 days, wherein mixed material:Saccharomycete is 100:2.
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds what is integrally mixed
In fermentate.
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine.
（5）Enter tank ageing, last hook tune is filling.
Embodiment 5：
A kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：
（1）One time fermentation：By 3.2 parts by weight matrimony vines, 4.2 parts by weight jujubes, 7.2 parts by weight agate cards, the 9.8 parts by weight leaf of bamboves, 17
Parts by weight water and 1.8 parts by weight saccharomycete are mixed and fermented 10 days under 27 DEG C of environment；And by 35 parts by weight finished teas,
28 parts by weight water and 1.5 parts by weight saccharomycete are mixed and fermented 10 days under 27 DEG C of environment；The finished tea is clovershrub.
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add yeast
Bacterium stirs, fermented under 28 DEG C of environment 25 days, wherein mixed material:Saccharomycete is 100:2.
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds what is integrally mixed
In fermentate.
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine.
（5）Enter tank ageing, last hook tune is filling.
Embodiment 6：
A kind of tea wine fermentation technique for having nourishing and fit keeping function function, includes following steps：
（1）One time fermentation：By 3.8 parts by weight matrimony vines, 4.8 parts by weight jujubes, 6.5 parts by weight agate cards, the 8.2 parts by weight leaf of bamboves, 16
Parts by weight water and 1.5 parts by weight saccharomycete are mixed and fermented 18 days under 29 DEG C of environment；And by 33 parts by weight finished teas,
22 parts by weight water and 1.6 parts by weight saccharomycete are mixed and fermented 7 days under 26 DEG C of environment；The finished tea is green tea, Tie Guan
Sound, white tea, black tea and clovershrub.
（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add yeast
Bacterium stirs, fermented under 27 DEG C of environment 30 days, wherein mixed material:Saccharomycete is 100:2.
（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds what is integrally mixed
In fermentate.
（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine.
（5）Enter tank ageing, last hook tune is filling.
The tea wine brewed below to above-mentioned each embodiment is tested, and assay is as shown in lower surface：
As can be known from the above table, tea wine its total acid content for brewing to obtain by present invention process is relatively low, and natural tea polyphenol content is higher,
So that product quality is more preferable, mouthfeel also softer sweetness, nutritive value is higher, and the total sugar content of tea wine is lower, is adapted to sugar
Urine patient drinks.
The design focal point of the present invention is：One time fermentation and secondary fermentation are carried out by using inventive formulation so that are made
The tea wine total acid and total sugar content being made effectively reduce, and natural tea polyphenol content greatly improves, and coordinate addition appropriate
Matrimony vine, jujube, Ma Ka and the leaf of bamboo so that tea wine has nourishing the liver, nourshing kidney, moistening lung, tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine, taste
Reinforcement body, clearing heat and relieving fidgetness, promote the production of body fluid with diuresis and other effects, so that this product nutritive value is higher, mouthfeel also softer sweetness.
The above described is only a preferred embodiment of the present invention, be not intended to limit the scope of the present invention,
Therefore any subtle modifications, equivalent variations and modifications that every technical spirit according to the present invention is made to above example, still
Belong in the range of technical solution of the present invention.
Claims (2)
- A kind of 1. tea wine fermentation technique for having nourishing and fit keeping function function, it is characterised in that：Include following steps：（1）One time fermentation：By 2-4 parts by weight matrimony vine, 3-5 parts by weight jujube, 6-8 parts by weight agates card, the 8-10 parts by weight leaf of bamboo, 16-21 parts by weight water and 1-2 parts by weight saccharomycete are mixed and fermented 10-18 days under 25-30 DEG C of environment；It is and 25-35 is heavy Amount part finished tea, 20-30 parts by weight water and 1-2 parts by weight saccharomycete are mixed and fermented 6-10 days under 25-30 DEG C of environment；（2）Secondary fermentation：By step（1）The middle two kinds of obtained materials that ferment are mixed to form mixed material, and add saccharomycete and stir Mix uniformly, fermented under 25-32 DEG C of environment 20-30 days, wherein mixed material:Saccharomycete is 100:2；（3）Single flash：During distillation is carried out, from the beginning wine is connected to 45 degree of stoppings, filling a wine cup for and all refunds the fermentation integrally mixed In thing；（4）Second distillation：Decaptitating, which truncates, sees that flower connects wine；（5）Enter tank ageing, last hook tune is filling.
- 2. the tea wine fermentation technique of tool nourishing and fit keeping function function according to claim 1, it is characterised in that：The finished tea For the one or more in green tea, Iron Guanyin, white tea, black tea, clovershrub.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711057672.6A CN107699424A (en) | 2017-11-01 | 2017-11-01 | Has the tea wine fermentation technique of nourishing and fit keeping function function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711057672.6A CN107699424A (en) | 2017-11-01 | 2017-11-01 | Has the tea wine fermentation technique of nourishing and fit keeping function function |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10010757A1 (en) * | 2000-03-04 | 2001-09-13 | Michael Keck | Tea drink, e.g. a sparkling tea wine for use on its on or as a cocktail comprises carbonating a tea |
| KR20050118146A (en) * | 2005-11-30 | 2005-12-15 | 보 성 군 | The green tea fermenting liquor and the manufacture method |
| CN1727465A (en) * | 2004-07-28 | 2006-02-01 | 卢晓蕊 | Wine tea fermented from tea, medlar and Chinese dates |
| CN103173320A (en) * | 2013-04-18 | 2013-06-26 | 李伟铭 | Grain-free brewed tea wine and manufacturing process thereof |
| CN107189901A (en) * | 2017-06-30 | 2017-09-22 | 鹰潭正道生物科技有限公司 | The fermentation technique of tea wine |
-
2017
- 2017-11-01 CN CN201711057672.6A patent/CN107699424A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10010757A1 (en) * | 2000-03-04 | 2001-09-13 | Michael Keck | Tea drink, e.g. a sparkling tea wine for use on its on or as a cocktail comprises carbonating a tea |
| CN1727465A (en) * | 2004-07-28 | 2006-02-01 | 卢晓蕊 | Wine tea fermented from tea, medlar and Chinese dates |
| KR20050118146A (en) * | 2005-11-30 | 2005-12-15 | 보 성 군 | The green tea fermenting liquor and the manufacture method |
| CN103173320A (en) * | 2013-04-18 | 2013-06-26 | 李伟铭 | Grain-free brewed tea wine and manufacturing process thereof |
| CN107189901A (en) * | 2017-06-30 | 2017-09-22 | 鹰潭正道生物科技有限公司 | The fermentation technique of tea wine |
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Application publication date: 20180216 |