CN108660021A - Utilize the preparation method and tea wine of tea bacterium mud fermented tea wine - Google Patents
Utilize the preparation method and tea wine of tea bacterium mud fermented tea wine Download PDFInfo
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Abstract
The present invention relates to a kind of preparation methods and tea wine using tea bacterium mud fermented tea wine, are related to brewing field.Preparation method includes mixing tealeaves with water, first time anaerobic fermentation after being mixed with first part of tea bacterium mud, first part of carbon source after ultrasonic extraction, then first time aerobic fermentation, again in second of anaerobic fermentation, alternately first time aerobic fermentation and second of anaerobic fermentation totally 3 4d, after adding second part of tea extraction liquid, second part of carbon source in obtained tunning, anaerobic fermentation filters for 24 months, and filtrate is mixed to sterilization gained with wine.It is easy to operate controllable, the color of tea wine obtained is effectively improved, the edibility of tea wine is improved.Tea wine obtained, mouthfeel is good, and nutritive value is high.
Description
Technical field
The present invention relates to brewing field, and more particularly to a kind of preparation methods and tea wine using tea bacterium mud fermented tea wine.
Background technology
Currently, the production method of tea wine usually have it is following two：
1) active ingredient in tealeaves being extracted with white wine, then carries out mixture and blends, this method is although fairly simple, but by
Tea polyphenols, amino acid, vitamin in tealeaves etc. are insoluble in alcohol, thus this method be difficult to effectively extract it is effective in tealeaves
Ingredient, and then influence the mouthfeel and health quality of tea wine.Importantly, the tea wine poor taste.In addition, due to all in tealeaves
More active ingredients are without fermentation process, therefore the nutritive value of tea wine can give a discount.
2) (such as by tealeaves and alcoholic raw material：Grain, Chinese medicine) mixture fermentation, through distilling, since this method needs
High temperature distillation, therefore the nutritional ingredients such as Tea Polyphenols in Tea, protein, amino acid, vitamin, enzyme can be in various degree by broken
It is bad, it equally can also influence the mouthfeel and health quality of tea wine.In addition, due to tealeaves and alcoholic raw material mixture, it is many in tealeaves
Active ingredient can remain in alcoholic raw material and be difficult to extract, and nutriment loss is serious, causes to waste.Third, this method are deposited
In complex process, the production cycle is long, cost still the defects of.
Invention content
The purpose of the present invention is to provide a kind of tea wines, and mouthfeel is good, and nutritive value is high, and alcohol content is high.
Another object of the present invention is to provide a kind of preparation method using tea bacterium mud fermented tea wine, it is easy to operate can
Control effectively improves the color of tea wine obtained, improves the edibility of tea wine.
The present invention solves its technical problem using following technical scheme to realize.
The present invention proposes a kind of preparation method using tea bacterium mud fermented tea wine comprising：
According to weight ratio it is 1 by tealeaves and water:1-2 is mixed, ultrasonic extraction, by obtained tea extraction liquid and first part of tea
After bacterium mud, the mixing of first part of carbon source under the conditions of 29-33 DEG C first time anaerobic fermentation 5-10h, then have in 20-29 DEG C of first time
Aerobe fermentation 5-8h, then in 20-29 DEG C of second of anaerobic fermentation 5-8h, alternately first time aerobic fermentation and second of anaerobism
The total 3-4d of fermentation, obtains tunning.
After adding second part of tea extraction liquid, second part of carbon source in tunning, detest in the environment of between 15-20 DEG C
It aerobe fermentation 2-4 months, during which breathes freely 5-10min every 8-10h, filters after fermentation, filtrate is mixed with wine, sterilization institute
.
The efficient bacterium of tea bacterium mud be Leuconostoc mesenteroides, film acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, tea bacterium mud it is miscellaneous
Matter strain quantitative content is no more than 10%.
The present invention proposes a kind of tea wine, is made by the above-mentioned preparation method using tea bacterium mud fermented tea wine.
The embodiment of the present invention is using the preparation method of tea bacterium mud fermented tea wine and the advantageous effect of tea wine：
Lactic acid bacteria effectively enhances the taste of tea wine.Leuconostoc mesenteroides is the important bacterium of the Leuconostoc in lactic acid bacteria
Kind, can fermenting carbohydrate generate a variety of acid and alcohol, there are the abilities such as high acid ability, oxidation resistance and antagonism pathogenic bacteria,
The flavor of tea wine is effectively improved simultaneously.At the initial stage of fermentation, acetic acid bacteria cannot directly utilize sucrose or slower, the yeast using sucrose
Sucrose degradation is that glucose and fructose one-step fermentation of going forward side by side generate ethyl alcohol by bacterium, and acetic acid bacteria utilizes glucose and fructose, ethyl alcohol etc.
Largely bred.The ethyl alcohol that saccharomycete generates promotes the growth of acetic acid bacteria, the acetic acid that acetic acid bacteria generates to promote saccharomycete
Growth, while alcohol, acetic acid protects compound bacteria, from the interference of miscellaneous bacteria.Pass through alternately ferment so that each strain activity more preferably,
More preferably, the effect of fermentation wine-making is also more preferably for synergy.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Being specifically described using the preparation method and tea wine of tea bacterium mud fermented tea wine to the embodiment of the present invention below.
A kind of tea wine is made by following preparation method：
S1. it is 1 according to weight ratio by tealeaves and water:1-2 is mixed, and ultrasonic extraction obtains tea extraction liquid.
Pass through ultrasonic extraction so that the active ingredient in tealeaves enters in water, is convenient for subsequent fermentation.Optionally, ultrasound extraction
It is 50KHz-80KHz to take frequency, and ultrasonic extraction temperature is 60 DEG C -75 DEG C, and effect of extracting is good.
In order to further increase the effect of extraction, tealeaves can be crushed before mixing tealeaves with water, increase connects with water
Contacting surface is accumulated, while before ultrasonic extraction, impregnates 30-40min, further such that active ingredient flows out.
Wherein, in preferred embodiments of the present invention, tealeaves is selected from least one of green tea, black tea and jasmine tea.This
Field staff can carry out proportioning and the selection of tealeaves according to actual demand.
S2. detest for the first time under the conditions of 29-33 DEG C after tea extraction liquid being mixed with first part of tea bacterium mud, first part of carbon source
Aerobe fermentation 5-10h then in 20-29 DEG C of first time aerobic fermentation 5-8h, then in 20-29 DEG C of second of anaerobic fermentation 5-8h, is handed over
For first time aerobic fermentation and the total 3-4d of second of anaerobic fermentation is carried out, tunning is obtained.
In preferred embodiments of the present invention, carbon source is selected from least one of sucrose and glucose.Preferably sucrose, source
Extensively.
In preferred embodiments of the present invention, the preparation method of tea bacterium mud includes：
A. by tealeaves and water by weight 1:1-1.5 mixing, is inoculated with compound bacteria, in 20-30 DEG C on obtained mixture
Aerobic fermentation obtains mycelium.
Wherein, compound bacteria includes Leuconostoc mesenteroides, acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, lactic acid bacteria and acetic acid
The inoculum concentration of bacterium is the 2-4% of mixture, and the inoculum concentration of saccharomyces cerevisiae is the 1-2% of mixture, the inoculation of Leuconostoc mesenteroides
Amount is the 0.2-0.5% of mixture.Under above-mentioned condition, ferment effect is good.
Meanwhile lactic acid bacteria effectively enhances the taste of tea wine.Leuconostoc mesenteroides is the weight of the Leuconostoc in lactic acid bacteria
Want strain, can fermenting carbohydrate generate a variety of acid and alcohol, there are the energy such as high acid ability, oxidation resistance and antagonism pathogenic bacteria
Power, while effectively improving the flavor of tea wine.At the initial stage of fermentation, acetic acid bacteria cannot directly utilize sucrose or slower using sucrose,
Sucrose degradation is that glucose and fructose one-step fermentation of going forward side by side generate ethyl alcohol by saccharomycete, and acetic acid bacteria utilizes glucose and fructose, second
Alcohol etc. is largely bred.The ethyl alcohol that saccharomycete generates promotes the growth of acetic acid bacteria, the acetic acid that acetic acid bacteria generates to promote yeast
The growth of bacterium, while alcohol, acetic acid protects compound bacteria, from the interference of miscellaneous bacteria.The metabolite of saccharomycete and acetic acid bacteria promotes
The growth of lactic acid bacteria.Wherein, acetic acid bacteria is weak oxidized acetic acid bacteria class.
In preferred embodiments of the present invention, inoculation compound bacteria includes：First it is inoculated with Leuconostoc mesenteroides, acetic acid bacteria and lactic acid
After bacterium, in 38-40 DEG C of anaerobic fermentation 0.5-1.5h, saccharomyces cerevisiae is inoculated in 20-30 DEG C.Wherein, acetic acid bacteria is aerobic, saccharomyces cerevisiae
And Leuconostoc mesenteroides amphimicrobian and lactic acid bacteria anaerobism make its symbiosis send out by the setting of rational fermentation process
Ferment, while step inoculation effectively improve the survival rate of compound bacteria, and the effect of inoculation.It is inoculated with Leuconostoc mesenteroides, vinegar simultaneously
After sour bacterium and lactic acid bacteria, in 38-40 DEG C so that its effect of inoculation is good, is inoculated with convenient for later stage saccharomycete.
Specifically, the efficient bacterium of tea bacterium mud is Leuconostoc mesenteroides, acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, tea bacterium
The impurity strain quantitative content of mud is no more than 8%, passes through the effect of compound bacteria so that its ferment effect is good.
B. carbon source is spilt on mycelium, after the mycelia of obtained phage surface is rinsed well, the tea of carbonaceous sources is added
Tea bacterium mud is grown to obtain in the open containers of leaf extract liquor；The setting of open containers is conducive to the growth of various beneficial bacteriums.
In preferred embodiments of the present invention, the additive amount of first part of tea bacterium mud is the 0.8-1.5% of tea extraction liquid, the
The additive amount of a carbon source is the 8-15% of tea extraction liquid.Ferment effect is good.
In preferred embodiments of the present invention, obtained tea extraction liquid is mixed with first part of tea bacterium mud, first part of carbon source
Including：
Tea extraction liquid is mixed with first part of carbon source first, after 100-120 DEG C keeps the temperature 15-20min, is cooled to 28-30
It is mixed with first part of tea bacterium mud after DEG C.15-20min is kept the temperature in 100-120 DEG C, effectively so that tea extraction liquid and first part of carbon
It while source is uniformly mixed, is sterilized, prevents living contaminants.
S3. after adding second part of tea extraction liquid, second part of carbon source in tunning, the environment between 15-20 DEG C
It lower anaerobic fermentation 2-4 months, during which breathes freely 5-10min every 8-10h.It slowly ferments, efficiently uses nutriment,
The yield of ethyl alcohol is higher.
In preferred embodiments of the present invention, the additive amount of second part of tea extraction liquid is the 10- of the weight of tunning
15%, the additive amount of second part of carbon source is the 15-20% of the weight of tunning.
It should be noted that first part of carbon source is identical as second part of carbon source, first part of tea bacterium mud and second part of tea bacterium mud phase
Together.
S4. it filters after fermentation, filtrate is mixed with wine, sterilization gained.
In preferred embodiments of the present invention, sterilization uses pasteurization, while improving the flavor of tea wine, to probiotics
Inactivation, prevents tea wine from further fermenting, rancid.It is 1-10 that the ratio of filtrate and wine mixing, which can be volume ratio,:1-10, taste
It is good.
More preferably, filtrate is mixed with wine, after standing for 24 hours, sterilization, taste is more preferably.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of tea wine, is made by following methods：
S1. it is 1 according to weight ratio by black tea and water:1 mixing, ultrasonic extraction, by obtained black tea extract and first part
After tea bacterium mud, the mixing of first part of carbon source under the conditions of 33 DEG C first time anaerobic fermentation 8h, then in 25 DEG C of first time aerobic fermentations
8h, then in 25 DEG C of second of anaerobic fermentation 8h, alternately first time aerobic fermentation and the total 4d of second of anaerobic fermentation, must send out
Ferment product.
Wherein, the additive amount of first part of tea bacterium mud is the 1% of black tea extract, and the additive amount of first part of carbon source extracts for black tea
Take the 8% of liquid.
The preparation method of tea bacterium mud includes：
By black tea and water by weight 1:1 mixing, compound bacteria is inoculated on obtained mixture, in 30 DEG C of aerobic fermentations,
Obtain mycelium；Carbon source is spilt on mycelium, after the mycelia of obtained phage surface is rinsed well, the black tea of carbonaceous sources is added
Tea bacterium mud is grown to obtain in the open containers of extract liquor.Compound bacteria includes Leuconostoc mesenteroides, acetic acid bacteria, saccharomyces cerevisiae and lactic acid
The inoculum concentration of bacterium, lactic acid bacteria and acetic acid bacteria is the 4% of mixture, and the inoculum concentration of saccharomyces cerevisiae is the 2% of mixture, and goldbeater's skin is bright
The inoculum concentration of beading bacterium is the 0.5% of mixture.
The efficient bacterium of obtained tea bacterium mud is Leuconostoc mesenteroides, film acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, tea bacterium
The impurity strain quantitative content of mud is no more than 10%.
S2. after adding second part of black tea extract, second part of carbon source in tunning, the environment between 15-20 DEG C
During which lower anaerobic fermentation 4 months is breathed freely 5min every 8-10h, is filtered after fermentation, be 1 by volume by filtrate and wine:1
After standing for 24 hours, gained is sterilized using pasteurization for mixing.
The additive amount of second part of black tea extract is the 11% of the weight of tunning, and the additive amount of second part of carbon source is hair
The 18% of the weight of ferment product.
Embodiment 2
A kind of tea wine, is made by following methods：
S1. it is 1 according to weight ratio by black tea and water:1 mixing, ultrasonic extraction, by obtained black tea extract and first part
Carbon source mixes, and after 100 DEG C keep the temperature 17min, is mixed with first part of tea bacterium mud after being cooled to 28 DEG C.Afterwards first under the conditions of 30 DEG C
Secondary anaerobic fermentation 10h, then in 27 DEG C of first time aerobic fermentation 7h, then in 25 DEG C of second of anaerobic fermentation 7h, alternately
Aerobic fermentation and the total 3d of second of anaerobic fermentation, obtain tunning.
Wherein, the additive amount of first part of tea bacterium mud is the 1% of black tea extract, and the additive amount of first part of carbon source extracts for black tea
Take the 11% of liquid.
The preparation method of tea bacterium mud includes：
By black tea and water by weight 1:1.2 mixing, are inoculated with compound bacteria, in 25 DEG C of aerobic hairs on obtained mixture
Ferment obtains mycelium；Carbon source is spilt on mycelium, after the mycelia of obtained phage surface is rinsed well, carbonaceous sources are added
Tea bacterium mud is grown to obtain in the open containers of black tea extract.Compound bacteria include Leuconostoc mesenteroides, acetic acid bacteria, saccharomyces cerevisiae and
The inoculum concentration of lactic acid bacteria, lactic acid bacteria and acetic acid bacteria is the 4% of mixture, and the inoculum concentration of saccharomyces cerevisiae is the 2% of mixture, intestines
The inoculum concentration of film leukonid is the 0.3% of mixture.
The efficient bacterium of obtained tea bacterium mud is Leuconostoc mesenteroides, film acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, tea bacterium
The impurity strain quantitative content of mud is no more than 10%.
S2. after adding second part of black tea extract, second part of carbon source in tunning, detest in the environment of between 17 DEG C
During which aerobe fermentation 3 months is breathed freely 10min every 8-10h, is filtered after fermentation, be 1 by volume by filtrate and wine:1 is mixed
It closes, after standing for 24 hours, gained is sterilized using pasteurization.
The additive amount of second part of black tea extract is the 12% of the weight of tunning, and the additive amount of second part of carbon source is hair
The 18% of the weight of ferment product.
Embodiment 3
A kind of tea wine, is made by following methods：
S1. it is 1 according to weight ratio by black tea and water:1.2 mixing, impregnate 30min, are 50KHz, temperature in ultrasonic frequency
For 75 DEG C of ultrasonic extractions, obtained black tea extract is mixed with first part of carbon source, after 110 DEG C keep the temperature 15min, is cooled to 28
It is mixed with first part of tea bacterium mud after DEG C.First time anaerobic fermentation 8h under the conditions of 30 DEG C afterwards, then in 29 DEG C of first time aerobic hairs
Ferment 8h, then in 25 DEG C of second of anaerobic fermentation 5h, alternately first time aerobic fermentation and the total 3.5d of second of anaerobic fermentation,
Obtain tunning.
Wherein, the additive amount of first part of tea bacterium mud is the 1.5% of black tea extract, and the additive amount of first part of carbon source is black tea
The 14% of extract liquor.
The preparation method of tea bacterium mud includes：
By black tea and water by weight 1:1 mixing, compound bacteria is inoculated on obtained mixture, in 30 DEG C of aerobic fermentations,
Obtain mycelium；Carbon source is spilt on mycelium, after the mycelia of obtained phage surface is rinsed well, the black tea of carbonaceous sources is added
Tea bacterium mud is grown to obtain in the open containers of extract liquor.Compound bacteria includes Leuconostoc mesenteroides, acetic acid bacteria, saccharomyces cerevisiae and lactic acid
The inoculum concentration of bacterium, lactic acid bacteria and acetic acid bacteria is the 3% of mixture, and the inoculum concentration of saccharomyces cerevisiae is the 1.5% of mixture, goldbeater's skin
The inoculum concentration of leukonid is the 0.3% of mixture.
The efficient bacterium of obtained tea bacterium mud is Leuconostoc mesenteroides, film acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, tea bacterium
The impurity strain quantitative content of mud is no more than 10%.
S2. after adding second part of black tea extract, second part of carbon source in tunning, detest in the environment of between 15 DEG C
During which aerobe fermentation 3 months is breathed freely 5min every 8-10h, is filtered after fermentation, be 1 by volume by filtrate and wine:1 mixing,
After standing for 24 hours, gained is sterilized using pasteurization.
The additive amount of second part of black tea extract is the 13% of the weight of tunning, and the additive amount of second part of carbon source is hair
The 18% of the weight of ferment product.
Embodiment 4
A kind of tea wine, is made by following methods：
S1. it is 1 according to weight ratio by black tea and water:1 mixing, ultrasonic extraction, by obtained black tea extract and first part
Carbon source mixes, and after 100 DEG C keep the temperature 20min, is mixed with first part of tea bacterium mud after being cooled to 30 DEG C.Afterwards first under the conditions of 30 DEG C
Secondary anaerobic fermentation 5h, then in 25 DEG C of first time aerobic fermentation 5h, then in 25 DEG C of second of anaerobic fermentation 5h, alternately first
Secondary aerobic fermentation and the total 4d of second of anaerobic fermentation, obtain tunning.
Wherein, the additive amount of first part of tea bacterium mud is the 1.2% of black tea extract, and the additive amount of first part of carbon source is black tea
The 13% of extract liquor.
The preparation method of tea bacterium mud includes：
By black tea and water by weight 1:1 mixing, compound bacteria is inoculated on obtained mixture, in 25 DEG C of aerobic fermentations,
Obtain mycelium；Carbon source is spilt on mycelium, after the mycelia of obtained phage surface is rinsed well, the black tea of carbonaceous sources is added
Tea bacterium mud is grown to obtain in the open containers of extract liquor.Compound bacteria includes Leuconostoc mesenteroides, acetic acid bacteria, saccharomyces cerevisiae and lactic acid
The inoculum concentration of bacterium, lactic acid bacteria and acetic acid bacteria is the 3.5% of mixture, and the inoculum concentration of saccharomyces cerevisiae is the 1.8% of mixture, intestines
The inoculum concentration of film leukonid is the 0.25% of mixture.
The efficient bacterium of obtained tea bacterium mud is Leuconostoc mesenteroides, film acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, tea bacterium
The impurity strain quantitative content of mud is no more than 10%.
S2. after adding second part of black tea extract, second part of carbon source in tunning, detest in the environment of between 17 DEG C
During which aerobe fermentation 4 months is breathed freely 10min every 8-10h, is filtered after fermentation, be 1 by volume by filtrate and wine:1 is mixed
It closes, after standing for 24 hours, gained is sterilized using pasteurization.
The additive amount of second part of black tea extract is the 11% of the weight of tunning, and the additive amount of second part of carbon source is hair
The 20% of the weight of ferment product.
Test example 1
Embodiment 1-4 is repeated, enough tea wines are made.Control group is prepared, difference lies in by black tea with embodiment 1
Extract liquor is mixed with saccharomycete, after 32 DEG C of constant temperature incubation 1d, after 30 DEG C of constant temperature incubation 6d, and filtering, by volume with wine by filtrate
It is 1:1 mixing, after standing for 24 hours, sterilizing gained.
20-50 Sui passerby 100 is randomly selected, sensory evaluation is carried out for tea wine provided by the invention.Sense organ evaluating meter
As shown in table 1, specific sensory evaluation is as shown in table 2.
1 sensory evaluation of table
2 Analyses Methods for Sensory Evaluation Results of table
| Color and luster | Fragrance | Flavour | Total score | |
| Embodiment 1 | 19 | 28 | 45 | 92 |
| Embodiment 2 | 19 | 28 | 46 | 93 |
| Embodiment 3 | 19 | 28 | 45 | 92 |
| Embodiment 4 | 19 | 27 | 45 | 91 |
| Control group | 18 | 25 | 38 | 81 |
It can be obtained by table 2, tea wine made from the preparation method provided by the invention using tea bacterium mud fermented tea wine, mouthfeel is good,
Fragrance is good, has excellent market value.Tea wine clarification obtained is bright simultaneously, and wine liquid is dark red, and aftertaste is soft, free from extraneous odour.
To sum up, the preparation method using tea bacterium mud fermented tea wine of the offer of the embodiment of the present invention, it is easy to operate controllable, have
Effect improves the color of tea wine obtained, improves the edibility of tea wine.Tea wine obtained, mouthfeel is good, and nutritive value is high.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of preparation method using tea bacterium mud fermented tea wine, which is characterized in that including：
According to weight ratio it is 1 by tealeaves and water:1-2 is mixed, ultrasonic extraction, by obtained tea extraction liquid and first part of tea bacterium
After mud, the mixing of first part of carbon source under the conditions of 29-33 DEG C first time anaerobic fermentation 5-10h, it is then aerobic in 20-29 DEG C of first time
Ferment 5-8h, then in 20-29 DEG C of second of anaerobic fermentation 5-8h, alternately first time aerobic fermentation and second of anaerobism hair
The total 3-4d of ferment, obtains tunning；
After adding second part of tea extraction liquid, second part of carbon source in tunning, anaerobism is sent out in the environment of between 15-20 DEG C
Ferment 2-4 months, during which breathe freely 5-10min every 8-10h, filter after fermentation, filtrate mix with wine, sterilize obtained by；
The efficient bacterium of the tea bacterium mud is Leuconostoc mesenteroides, film acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, the tea bacterium mud
Impurity strain quantitative content be no more than 10%.
2. preparation method according to claim 1, which is characterized in that the preparation method of the tea bacterium mud includes：
By tealeaves and water by weight 1:1-1.5 is mixed, and compound bacteria is inoculated on obtained mixture, in 20-30 DEG C of aerobic hair
Ferment obtains mycelium；
Carbon source is spilt on mycelium, after the mycelia of obtained phage surface is rinsed well, the tea extraction of carbonaceous sources is added
Tea bacterium mud is grown to obtain in the open containers of liquid；
The compound bacteria includes Leuconostoc mesenteroides, acetic acid bacteria, saccharomyces cerevisiae and lactic acid bacteria, the lactic acid bacteria and the vinegar
The inoculum concentration of sour bacterium is the 2-4% of the mixture, and the inoculum concentration of the saccharomyces cerevisiae is the 1-2% of the mixture, described
The inoculum concentration of Leuconostoc mesenteroides is the 0.2-0.5% of the mixture.
3. preparation method according to claim 2, which is characterized in that being inoculated with compound bacteria includes：It is bright to be first inoculated with the goldbeater's skin
After beading bacterium, the acetic acid bacteria and the lactic acid bacteria, in 38-40 DEG C of anaerobic fermentation 0.5-1.5h, described in 20-30 DEG C of inoculation
Saccharomyces cerevisiae.
4. preparation method according to claim 1, which is characterized in that by obtained tea extraction liquid and first part of tea bacterium
Mud, first part of carbon source mixing include：
The tea extraction liquid is mixed with first part of carbon source first, after 100-120 DEG C keeps the temperature 15-20min, is cooled to
It is mixed with first part of tea bacterium mud after 28-30 DEG C.
5. preparation method according to claim 4, which is characterized in that the additive amount of first part of tea bacterium mud is the tea
The 0.8-1.5% of leaf extract liquor, the additive amount of first part of carbon source are the 8-15% of the tea extraction liquid.
6. preparation method according to claim 1, which is characterized in that the additive amount of second part of tea extraction liquid is institute
The 10-15% of the weight of tunning is stated, the additive amount of second part of carbon source is the 15- of the weight of the tunning
20%.
7. preparation method according to claim 1, which is characterized in that sterilization uses pasteurization.
8. preparation method according to claim 1, which is characterized in that the tealeaves is selected from green tea, black tea and jasmine tea
At least one of.
9. preparation method according to claim 1, which is characterized in that the carbon source in sucrose and glucose at least
It is a kind of.
10. a kind of tea wine, which is characterized in that by the system described in any one of claim 1-9 using tea bacterium mud fermented tea wine
Preparation Method is made.
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| CN114711314A (en) * | 2022-04-29 | 2022-07-08 | 武夷学院 | Wuyi rock tea soup wine mate and preparation method thereof |
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