CN108531348A - A kind of tea wine and its brewage process - Google Patents
A kind of tea wine and its brewage process Download PDFInfo
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- CN108531348A CN108531348A CN201810797129.8A CN201810797129A CN108531348A CN 108531348 A CN108531348 A CN 108531348A CN 201810797129 A CN201810797129 A CN 201810797129A CN 108531348 A CN108531348 A CN 108531348A
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- tea
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- tealeaves
- wine
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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
Abstract
The present invention relates to food processing, agricultural byproducts processing fields, and in particular to a kind of tea wine, group become 15 30 parts of tealeaves, and 150 200 parts of barley, 0.04 0.06 parts of cellulase, 0.04 0.1 parts of lactobacillus acidophilus, 12 parts of distiller's yeast, surplus is water；And through making tea, prior fermentation, later stage fermentation, distillation, ageing and etc. be finally made finished product.Tea wine provided by the invention, fermentation time is short, and tea perfume is strong graceful naturally, mouthfeel is novel, and ice silk floss is refreshing net, profusely tea perfume vinosity, and tea flavour in aroma is enjoyed endless aftertastes.
Description
Technical field
The present invention relates to food processing, agricultural byproducts processing fields, and in particular to a kind of tea wine and its brewage process.
Background technology
Tealeaves is a kind of famous daily drinks with Chinese characteristics, has in life and promotees aid digestion the effect of refreshing oneself, drink
User is mostly scholar poet, contains nutrient such as tea polyphenols, amino acid, vitamin etc. largely beneficial to human body in tealeaves.Again
Have effects that anti-oxidant, radioresistance, anticancer, blood pressure lowering, antibacterial anti-inflammatory.Just there are one definition to tea wine by ancients：It adopts tender tea leaves and makes it,
Its slurry is colourless, and tea perfume is from overflowing, and modern is foundation by this definition, therefore the tea wine that has been born, the glycol that can enjoy wine again can product
To tea perfume, experiment proves, the main ingredient of the various tealeaves of China is the same, and not from botanical aspect, they are tea first
Why leaf has so much type, and main or processing method and technique are different, but also can only change tealeaves mouthfeel and
Fragrance will not change the composition of tealeaves.Tea wine is the general designation of the various beverage wines to being brewed or being formulated as major ingredient using tealeaves,
It is low that its alcoholic strength has height to have, while having both the flavor of tea and wine.
Currently, domestic tea wine produces based on blending type, mostly wine is blent with tea juice liquid, or in terms of making, is adopted
It is made with soaking in Chinese liquor tealeaves, or and with full tea leaf fermentation；Tealeaves first is mixed with white sugar, saccharomyces cerevisiae is added, is sent out using liquid
Ferment law technology, that there are fusel oil is more for this zymotechnique, is easy top.Moreover tealeaves ferments together by participating in grain, in tealeaves
The nutrition in face is not easy to decompose and extraction forms prodigious waste in tea dregs's slag residual.
Invention content
The object of the present invention is to provide a kind of tea wines, can retain the original faint scent of tealeaves, and tea perfume is naturally, and rich in there is tea
Polyphenol, mouthfeel is smooth, and ice is refreshing good, drinks not top long, fermentation time is short.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of tea wine is made of the raw material of following mass fraction, 15-30 parts of tealeaves, 150-200 parts of barley, cellulase
0.04-0.06 parts, 0.04-0.1 parts of lactobacillus acidophilus, 1-2 parts of distiller's yeast, surplus is water.
Further, 20 parts of tealeaves, 160 parts of barley, 0.04 part of cellulase, 0.04 part of lactobacillus acidophilus, 1.2 parts of distiller's yeast,
Surplus is water.
Further, the tealeaves is white tea, the tealeaves of green tea or black tea, tea dust or tea stalk.
Further, the distiller's yeast is Angel composite starter.
The present invention also provides a kind of brewage process of tea wine, include the following steps：
1) it makes tea：It tealeaves is put into stainless steel barrel cold water cleans and drain, by stem tea: the mass ratio of water 20: 80 adds
Enter 40-65 DEG C of water, profitization 40min adds lactobacillus acidophilus liquid tune acid pH to 4.8, then fiber is added in while cooling to 40 DEG C
Plain enzymatic conversion 12h generates cellobiose by cellulose decomposition, and then is hydrolyzed into glucose, and the nutritional ingredient in tealeaves is made to fill
Sub-dip goes out, the tea juice mixed liquor after must being saccharified；
2) prior fermentation：150-200 portions of barleys are cooked, 1-2 parts of distiller's yeast is added, lower bent saccharification obtains wheat juice, by 1:1 matter
Amount is fermented 3 days, fermentation temperature is 32 DEG C, obtains female zymotic fluid, promotes the nutrition in tealeaves than wheat juice to be added in tealeaves mixed liquor
Ingredient fully leaches；
3) later stage fermentation：The fermentation temperature of female zymotic fluid is adjusted to 28 DEG C, is added by 1-4g/100kg lactobacillus acidophilus
In female zymotic fluid, to ferment 4 days, obtain tea wine stoste, lactobacillus acidophilus can generate acetic acid, lactic acid, remove the bitter taste and astringent taste of tea,
Increase the mellow sense of tea wine；And it is ripe to can speed up immature tea wine, shortens fermentation time；
4) it distills：By in tea wine stoste tea grain slag and juice separation, juice be pumped into boiler, Zeng Dishang, which is put, to be fermented
Tea grain slag, uses steam distillation；
5) ageing：The wine meat dishes to go with liquor number of degrees height distilled is put in storage in batches, ageing is aging；
6) finished product：It is filtered by storage, tea wine is made in encapsulation.
Compared with prior art, the beneficial effects of the invention are as follows：
Tea wine provided by the invention, the strong gracefulness of tea perfume, mouthfeel is novel, and ice silk floss is refreshing net, profusely tea perfume vinosity, tea in aroma
Taste is enjoyed endless aftertastes.Preparation method provided by the invention can effectively shorten fermentation time, tealeaves is first first used lactobacillus acidophilus
Tealeaves mixed liquor is carried out to adjust sour processing, the alkaline matter in tea liquid is removed, prevents alkaline matter from influencing prior fermentation and later stage
The effect of fermentation, then decomposed and be saccharified with cellulase, and wheat juice mixed fermentation, and using in later stage fermentation, add acidophilus
Lactobacillus, the gastrointestinal disturbances environment for simulating people carry out control temperature fermentation, increase the function and effect of lactobacillus, can not only make tea
The taste of wine more preferably, is also beneficial to health.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
15-30 parts of tealeaves, 150-200 parts of barley, 0.04-0.06 parts of cellulase, 0.04-0.1 parts of lactobacillus acidophilus, distiller's yeast
0.2-0.5 parts, surplus is water.
The group of tea wine becomes：20 parts of tealeaves, 160 parts of barley, 0.04 part of cellulase, 0.04 part of lactobacillus acidophilus, distiller's yeast 1.2
Part, surplus is water.
It is prepared according to the following steps：
1) it makes tea：The old tea of 20kg is put into stainless steel barrel, adds 46 DEG C of water of 80kg, profitization 40min is thermophilic by 0.6g
Lactobacillus lactis, which is added in tea liquid, adjusts pH value to 4.8 dealkalize tealeaves mixed liquors；It is added that cellulase is quiet puts for 24 hours at 40 DEG C again, obtains
Tealeaves mixed liquor is spare
2) prior fermentation：160kg portions of barleys are cooked, distiller's yeast 1.2kg is added, lower bent saccharification obtains wheat juice, by 1:1 mass
Than wheat juice to be added in tealeaves mixed liquor, ferment 3 days, fermentation temperature is 32 DEG C, obtains female zymotic fluid；
3) later stage fermentation：The fermentation temperature of female zymotic fluid is adjusted to 28 DEG C, female hair is added by 1/100kg lactobacillus acidophilus
In zymotic fluid, ferments 2 days, obtain tea wine stoste；
4) it distills：By in tea wine stoste tea grain slag and juice separation, juice be pumped into boiler, Zeng Dishang, which is put, to be fermented
Tea grain slag, uses steam distillation；
5) ageing：The wine meat dishes to go with liquor number of degrees height distilled is put in storage in batches, ageing is aging；
6) finished product：It is filtered by storage, tea wine is made in encapsulation.
Embodiment 2
The group of tea wine becomes：15 parts of tealeaves, 160 parts of barley, 0.04 part of cellulase, 0.04 part of lactobacillus acidophilus, distiller's yeast 1.2
Part, surplus is water.
It is prepared according to the following steps：
1) it makes tea：15kg green tea is put into stainless steel barrel, adds 46 DEG C of water of 60kg, profitization 40min is thermophilic by 0.6g
Lactobacillus lactis, which is added in tea liquid, adjusts pH value to 4.8 dealkalize tealeaves mixed liquors；It is added that cellulase is quiet puts for 24 hours at 40 DEG C again, obtains
Tealeaves mixed liquor is spare
2) prior fermentation：150kg portions of barleys are cooked, Angel composite starter 1kg is added, lower bent saccharification obtains wheat juice, by 1:
Wheat juice is added in tealeaves mixed liquor 1 mass ratio, ferments 3 days, and fermentation temperature is 32 DEG C, obtains female zymotic fluid；
3) later stage fermentation：The fermentation temperature of female zymotic fluid is adjusted to 28 DEG C, female hair is added by 3/100kg lactobacillus acidophilus
In zymotic fluid, ferments 3 days, obtain tea wine stoste；
4) it distills：By in tea wine stoste tea grain slag and juice separation, juice be pumped into boiler, Zeng Dishang, which is put, to be fermented
Tea grain slag, uses steam distillation；
5) ageing：The wine meat dishes to go with liquor number of degrees height distilled is put in storage in batches, ageing is aging；
6) finished product：It is filtered by storage, tea wine is made in encapsulation.
Embodiment 3
The group of tea wine becomes：30 parts of tealeaves, 200 parts of barley, 0.06 part of cellulase, 0.1 part of lactobacillus acidophilus, 2 parts of distiller's yeast,
Surplus is water.
It is prepared according to the following steps：
1) it makes tea：30kg black tea is put into stainless steel barrel, 46 DEG C of water of 120kg, profitization 40min, by 0.8g are added
Lactobacillus acidophilus, which is added in tea liquid, adjusts pH value to 4.8 dealkalize tealeaves mixed liquors；It is added that cellulase is quiet puts for 24 hours at 40 DEG C again,
It is spare to obtain tealeaves mixed liquor
2) prior fermentation：200kg portions of barleys are cooked, Angel composite starter 2kg is added, lower bent saccharification obtains wheat juice, by 1:
Wheat juice is added in tealeaves mixed liquor 1 mass ratio, ferments 3 days, and fermentation temperature is 32 DEG C, obtains female zymotic fluid；
3) later stage fermentation：The fermentation temperature of female zymotic fluid is adjusted to 28 DEG C, female hair is added by 4/100kg lactobacillus acidophilus
In zymotic fluid, ferments 4 days, obtain tea wine stoste；
4) it distills：By in tea wine stoste tea grain slag and juice separation, juice be pumped into boiler, Zeng Dishang, which is put, to be fermented
Tea grain slag, uses steam distillation；
5) ageing：The wine meat dishes to go with liquor number of degrees height distilled is put in storage in batches, ageing is aging；
6) finished product：It is filtered by storage, tea wine is made in encapsulation.
Experiment one
In the first step of the brewage process of tea wine provided by the invention is made tea, addition lactobacillus acidophilus is needed to be adjusted
Acid, the step influence the quality of tea wine and fragrance most important.
Tea wine is prepared according to embodiment 1, the addition lactobacillus acidophilus during other comparative examples make tea the first step is replaced respectively
For citric acid, white wine and acetic acid, total fat, total acid, the content of tea polyphenols and the oxidization time of tea wine are measured, and is in tea wine
Fragrant, mouthfeel and color and luster carry out subjective appreciation.
The experimental result of 1 lactobacillus acidophilus of table and the sour mode of other tune
From the results shown in Table 1, add the tea wine of lactobacillus acidophilus, total fat, tea polyphenols content be significantly larger than it
Tea wine prepared by his the sour mode of conventional tune, also considerably longer than other adjust sour mode to oxidization time；From the result of subjective appreciation
As can be seen that the tea wine of addition lactobacillus acidophilus shows lactobacillus acidophilus in fragrant, mouthfeel and color and luster better than the sour mode of other tune
Addition not only can be very good the nutritional ingredient for retaining tealeaves, the strong gracefulness of the tea perfume of tea wine can also be made, mouthfeel is novel, ice
Silk floss is refreshing net, profusely tea perfume vinosity, and tea flavour in aroma enjoys endless aftertastes, makes tea wine mouthfeel more preferably.
Although having done more detailed elaboration to technical scheme of the present invention and having enumerated, it should be understood that for ability
For field technique personnel, modification is made to above-described embodiment or uses equivalent alternative solution, this is to those skilled in the art
It is it is clear that these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the present invention for member
Claimed range.
Claims (5)
1. a kind of tea wine, which is characterized in that it is made of the raw material of following mass fraction, 15-30 parts of tealeaves, 150-200 parts of barley,
0.04-0.06 parts of cellulase, 0.04-0.1 parts of lactobacillus acidophilus, 1-2 parts of distiller's yeast, surplus is water.
2. a kind of tea wine according to claim 1, which is characterized in that 20 parts of tealeaves, 160 parts of barley, 0.04 part of cellulase,
0.04 part of lactobacillus acidophilus, 1.2 parts of distiller's yeast, surplus is water.
3. a kind of tea wine according to claim 1, which is characterized in that the tealeaves be white tea, green tea or black tea tea
Leaf, tea dust or tea stalk.
4. a kind of tea wine according to claim 1, which is characterized in that the distiller's yeast is Angel composite starter.
5. a kind of brewage process of tea wine, which is characterized in that include the following steps：
1) it makes tea：It tealeaves is put into stainless steel barrel cold water cleans and drain, by stem tea: the mass ratio addition 40- of water 20: 80
65 DEG C of water, profitization 40min add lactobacillus acidophilus liquid tune acid pH to 4.8, then cellulase sugar is added in while cooling to 40 DEG C
Change 12h, the tea juice mixed liquor after must being saccharified；
2) prior fermentation：150-200 portions of barleys are cooked, 1-2 parts of distiller's yeast is added, lower bent saccharification obtains wheat juice, by 1:1 mass ratio
Wheat juice is added in tealeaves mixed liquor, is fermented 3 days, fermentation temperature is 32 DEG C, obtains female zymotic fluid；
3) later stage fermentation：The fermentation temperature of female zymotic fluid is adjusted to 28 DEG C, female hair is added by 1-4g/100kg lactobacillus acidophilus
In zymotic fluid, ferments 4 days, obtain tea wine stoste；
4) it distills：By in tea wine stoste tea grain slag and juice separation, juice be pumped into boiler in, Zeng Dishang put ferment tea grain
Slag uses steam distillation；
5) ageing：The wine meat dishes to go with liquor number of degrees height distilled is put in storage in batches, ageing is aging；
6) finished product：It is filtered by storage, tea wine is made in encapsulation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810797129.8A CN108531348A (en) | 2018-07-19 | 2018-07-19 | A kind of tea wine and its brewage process |
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| CN201810797129.8A CN108531348A (en) | 2018-07-19 | 2018-07-19 | A kind of tea wine and its brewage process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116083198A (en) * | 2023-02-08 | 2023-05-09 | 福建技术师范学院 | Brewing method of variable-temperature fermented tea wine and series-flavor process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976052A (en) * | 2014-05-07 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究所 | Fermentation tea juice and preparation method thereof |
| CN104824189A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for tea-lactic acid beverage |
| CN106350465A (en) * | 2016-08-29 | 2017-01-25 | 江南大学 | Lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation |
| CN107057927A (en) * | 2017-05-03 | 2017-08-18 | 贵溪市堆金酒业有限公司 | A kind of tea wine and preparation method thereof |
-
2018
- 2018-07-19 CN CN201810797129.8A patent/CN108531348A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976052A (en) * | 2014-05-07 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究所 | Fermentation tea juice and preparation method thereof |
| CN104824189A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for tea-lactic acid beverage |
| CN106350465A (en) * | 2016-08-29 | 2017-01-25 | 江南大学 | Lactobacillus plantarum and its application in the high-acid yellow wine production for acid modulation |
| CN107057927A (en) * | 2017-05-03 | 2017-08-18 | 贵溪市堆金酒业有限公司 | A kind of tea wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116083198A (en) * | 2023-02-08 | 2023-05-09 | 福建技术师范学院 | Brewing method of variable-temperature fermented tea wine and series-flavor process thereof |
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