CN107865382A - 一种绿茶叶料酒的制作工艺 - Google Patents
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Abstract
本发明公开了一种绿茶叶料酒的制作工艺,每升所述绿茶叶料酒包括以下组分:大葱100~200g、姜100~200g、绿茶叶50~150g、香料100~200g、白砂糖20~35g、食盐20~30g、陈酿的黄酒900mL;该绿茶叶料酒的制作工艺,包括以下步骤:(1)配料的预处理,(2)调配,(3)杀菌,(4)陈酿;通过陈酿的黄酒、混合绿茶叶汁和香料的科学合理的混合,比传统的料酒对肉类、水产类等原材料的去腥的效果更好,能增加肉的细嫩度,且该绿茶叶料酒的存储时间更久,同时它们对人体有较高的营养价值,可以起到提神益思、消炎灭菌、解毒醒酒、降脂降压等保健功能。
Description
技术领域
本发明涉及调味料酒的加工技术领域,更具体的来说涉及一种绿茶叶料酒的制备的工艺。
背景技术
料酒是一种专门用于烹饪调味的酒,料酒的主要作用是去除肉类、水产类的腥味,增加菜肴的香味。现有的调味的料酒主要以黄酒为主体,添加食用食盐、多种植物的香辛料,配制而成的液体调味品。
,可以起到提神益思、消炎灭菌、解毒醒酒、降脂降压等作用。
目前,现有的料酒一般都是只有去腥、增香的作用,缺少没有保健的功能。绿茶叶对人体的保健作用被越来越多的人们所认识,茶叶内含化合物多达数百种,这些化合物中有些是人体所必需的,如维生素类、蛋白质、氨基酸、糖类及矿物质元素,它们对人体有较高的营养价值。
发明内容
本发明的目的在于:针对上需要在料酒都是只有去腥、增香的作用现象,而没有保健的功能的问题,本发明提供一种绿茶叶料酒的制备工艺。
本发明采用的技术方案如下:
一种绿茶叶料酒的制作工艺,每升所述绿茶叶料酒包括以下组分:大葱100~200g、姜100~200 g、绿茶叶50-150g、香料100~200g、白砂糖20~35g、食盐20~30g、陈酿的黄酒900mL;
所述绿茶叶料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱、姜分别切碎到一定的大小;将大葱、姜和绿茶叶加入一定量的水,于一定的温度下浸取一定的时间,过滤、冷却后得到其水浸提取液;再将香料放入陈酿的黄酒中,浸取5~10天,得到黄酒浸取液;
(2)调配:将水浸提取液、白砂糖和食盐混合均匀,得到混合的绿茶叶汁;将绿茶叶汁与黄酒浸取液混合均匀,过滤,定容,得到绿茶叶料酒半成品;
(3)杀菌:将得到的绿茶叶料酒半成品装瓶,于75~90℃的水浴中加热30-50min,自然冷却;
(4)陈酿:将杀菌后的瓶装的绿茶叶料酒半成品陈酿10~15天,得到所述的绿茶叶料酒成品。
通过采用黄酒可以溶解肉类、水产类异味物质,把其中的异味物质挥发,并诱发肉类、水产类本身的香味;通过采用绿茶叶,绿茶叶内含化合物多达数百种,这些化合物中有些是人体所必需的,如维生素类、蛋白质、氨基酸、糖类及矿物质元素,它们对人体有较高的营养价值,可以起到提神益思、消炎灭菌、解毒醒酒、降脂降压等保健功能,另外,绿茶叶能够中和水产类中的具有腥味的碱性物质,又可以防腐,延长料酒的保存期;采用大葱、姜辛香料类物质,散发出香味,增加肉类、水产类的的香味;再在料酒中加入一定量的香料,能增加原材料的清香气息,减少了肉类和水产类的肥腻感;加入食盐和白砂糖,能够调和香味,使香味浓郁,味道醇厚鲜美。
优选地,所述的黄酒的陈酿的时间为35-45天,增加黄酒的品质、风味。
优选地,将所述的大葱切成1~2cm的小段、将姜切成0.1~0.5cm的丝、,将大葱、姜和绿茶叶加入其总质量的2~3倍的水中,于95~100℃的条件下水浸25~40min,重复浸取2~3次。
优选地,所述的黄酒浸取液和绿茶叶汁的体积比为900:(150~200)。
优选地,制得的所述的绿茶叶料酒的乙醇的重量百分比为11~15%。
优选地,所述香料是大茴香、小茴香、肉桂、豆冦、白芷,或至少是其中的一种。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1.本发明的料酒通过陈酿的黄酒、混合的绿茶叶汁和香料的科学合理的混合,比传统的料酒对肉类、水产类等原材料的去腥的效果更好,能增加肉的细嫩度;
2.绿茶叶内含化合物多达数百种,这些化合物中有些是人体所必需的,如维生素类、蛋白质、氨基酸、糖类及矿物质元素,它们对人体有较高的营养价值,可以起到提神益思、消炎灭菌、解毒醒酒、降脂降压等作用,另外,绿茶叶能够中和水产类中的具有腥味的碱性物质,又可以防腐,延长料酒的保存期;
3.采用大葱、姜辛香料类物质,散发出香味,增加肉类、水产类的的香味;再在料酒中加入一定量的香料,能增加原材料的清香气息,减少了肉类和水产类的肥腻感;加入食盐和白砂糖,能够调和香味,使香味浓郁,味道醇厚鲜美;
4.本发明通过采用绿茶叶汁,可以提高人体的免疫系统,滋补强身。
具体实施方式
本说明书中公开的所有特征,或公开的所有方法或过程中的步骤,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
实施例1
一种绿茶叶料酒的制作工艺,每升所述绿茶叶料酒包括以下组分:
大葱100g、姜100g、绿茶叶50g、香料100g、白砂糖20g、食盐20g、陈酿的黄酒900mL;
所述绿茶叶料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱切成1-2cm的小段、将姜切成0.1~0.5cm的丝;将大葱段、姜丝和绿茶叶加入其总质量的2~3倍的水,于95℃的温度下浸取25min的时间,采用硅藻过滤机过滤、自然冷却后得到其水浸提取液;再将香料放入陈酿的黄酒中,浸取5~10天,得到黄酒浸取液;
(2)调配:将水浸提取液、20g白砂糖和20g食盐混合均匀,得到混合的绿茶叶汁;将绿茶叶汁与黄酒浸取液混合均匀,过滤,定容,最后用水定容至1000mL,得到绿茶叶料酒半成品;
(3)杀菌:将得到的绿茶叶料酒装瓶,于75℃的水浴中加热30min,自然冷却;
(4)陈酿:将杀菌后的瓶装的绿茶叶料酒陈酿10~15天,得到绿茶叶料酒的乙醇的含量的为 11~15%的陈酿的料酒。
所述的黄酒的陈酿的时间为35-45天,所述香料是大茴香、小茴香、肉桂、豆冦、白芷,或至少是其中的一种。
本实施例通过采用大葱100g、姜100g、绿茶叶50g、香料100g、白砂糖20g、食盐20g和陈酿的黄酒900mL,经过配料的预处理、调配、杀菌得到了具有保存时间长,长达3年,更强的去腥能力,增香的功能、助消化、提高免疫系统、风味独特的料酒。
实施例2
一种绿茶叶料酒的制作工艺,每升所述绿茶叶料酒包括以下组分:
大葱150g、姜150g、绿茶叶80g、香料150g、白砂糖25g、食盐25g、陈酿的黄酒900mL;
所述绿茶叶料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱切成1-2cm的小段、将姜切成0.1~0.5cm的丝;将大葱段、姜丝和绿茶叶加入其总质量的2~3倍的水,于97℃的温度下浸取25min的时间,采用硅藻过滤机过滤、自然冷却后得到其水浸提取液;再将香料放入陈酿的黄酒中,浸取5~10天,得到黄酒浸取液;
(2)调配:将水浸提取液、25g白砂糖和25g食盐混合均匀,得到混合的绿茶叶汁;将绿茶叶汁与黄酒浸取液混合均匀,过滤,定容,最后用水定容至1000mL,得到绿茶叶料酒半成品;
(3)杀菌:将得到的绿茶叶料酒装瓶,于75℃的水浴中加热30min,自然冷却;
(4)陈酿:将杀菌后的瓶装的绿茶叶料酒陈酿10~15天,得到绿茶叶料酒的乙醇的含量的为 11~15%的陈酿的料酒。
所述的黄酒的陈酿的时间为35-45天,所述香料是大茴香、小茴香、肉桂、豆冦、白芷,或至少是其中的一种。
本实施例通过采用大葱150g、姜150g、绿茶叶80g、香料150g、白砂糖25g、食盐25g、陈酿的黄酒900mL,经过配料的预处理、调配、杀菌得到了具有保存时间长,长达3年,更强的去腥能力,增香的功能、助消化、提高免疫系统、风味独特的料酒。
实施例3
一种绿茶叶料酒的制作工艺,每升所述绿茶叶料酒包括以下组分:
大葱200g、姜200g、绿茶叶150g、香料200g、白砂糖35g、食盐30g、陈酿的黄酒900mL;
所述绿茶叶料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱切成1-2cm的小段、将姜切成0.1~0.5cm的丝;将大葱段、姜丝和绿茶叶加入其总质量的2~3倍的水,于100℃的温度下浸取25min的时间,采用硅藻过滤机过滤、自然冷却后得到其水浸提取液;再将香料放入陈酿的黄酒中,浸取5~10天,得到黄酒浸取液;
(2)调配:将水浸提取液、35g白砂糖和30g食盐混合均匀,得到混合的绿茶叶汁;将绿茶叶汁与黄酒浸取液混合均匀,过滤,定容,最后用水定容至1000mL,得到绿茶叶料酒半成品;
(3)杀菌:将得到的绿茶叶料酒装瓶,于75℃的水浴中加热30min,自然冷却;
(4)陈酿:将杀菌后的瓶装的绿茶叶料酒陈酿10~15天,得到绿茶叶料酒的乙醇的含量的为 11~15%的陈酿的料酒。
所述的黄酒的陈酿的时间为35-45天,所述香料是大茴香、小茴香、肉桂、豆冦、白芷,或至少是其中的一种。
本实施例通过大葱200g、姜200g、绿茶叶150g、香料200g、白砂糖35g、食盐30g、陈酿的黄酒900mL,经过配料的预处理、调配、杀菌得到了具有保存时间长,长达3年,更强的去腥能力,增香的功能、助消化、提高免疫系统、风味独特的料酒。
表1实施例1~3所述绿茶叶料酒的保质期的数据
以上仅是本发明的优选实施方式,应当指出的是,上述优选实施方式不应视为对本发明的限制,本发明的保护范围应当以权利要求所限定的范围为准。对于本技术领域的普通技术人员来说,在不脱离本发明的精神和范围内,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.一种绿茶叶料酒的制作工艺,其特征在于,每升所述绿茶叶料酒包括以下组分:大葱100~200g、姜100~200g、绿茶叶50~150g、香料100~200g、白砂糖20~35g、食盐20~30g、陈酿的黄酒900mL;
所述绿茶叶料酒的制作工艺,包括以下步骤:
(1)配料的预处理:将大葱、姜分别切碎到一定的大小;将大葱、姜和绿茶叶加入一定量的水,于一定的温度下浸取一定的时间,过滤、冷却后得到其水浸提取液;再将香料放入陈酿的黄酒中,浸取5~10天,得到黄酒浸取液;
(2)调配:将水浸提取液、白砂糖和食盐混合均匀,得到混合的绿茶叶汁;将绿茶叶汁与黄酒浸取液混合均匀,过滤,定容,得到绿茶叶料酒半成品;
(3)杀菌:将得到的绿茶叶料酒半成品装瓶,于75~90℃的水浴中加热30-50min,自然冷却;
(4)陈酿:将杀菌后的瓶装的绿茶叶料酒半成品陈酿10~15天,得到所述的绿茶叶料酒成品。
2.根据权利要求1所述的一种绿茶叶料酒的制备工艺,其特征在于,所述的黄酒的陈酿的时间为35-45天。
3.根据权利要求1所述的一种绿茶叶料酒的制备工艺,其特征在于,将所述的大葱切成1~2cm的小段、将姜切成0.1~0.5cm的丝,将大葱、姜和绿茶叶加入其总质量的2~3倍的水中,于95~100℃的条件下水浸25~40min,重复浸取2~3次。
4.根据权利要求1所述的一种绿茶叶料酒的制备工艺,其特征在于,所述的黄酒浸取液和绿茶叶汁的体积比为900:(150~200)。
5.根据权利要求1所述的一种绿茶叶料酒的制备工艺,其特征在于,制得的所述的绿茶叶料酒的乙醇的重量百分比为11~15%。
6.根据权利要求1所述的一种绿茶叶料酒的制备工艺,其特征在于,所述香料是大茴香、小茴香、肉桂、豆冦、白芷,或至少是其中的一种。
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