CN110029033A - 一种茶酒及其酿造方法 - Google Patents

一种茶酒及其酿造方法 Download PDF

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CN110029033A
CN110029033A CN201910441517.7A CN201910441517A CN110029033A CN 110029033 A CN110029033 A CN 110029033A CN 201910441517 A CN201910441517 A CN 201910441517A CN 110029033 A CN110029033 A CN 110029033A
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tea
tealeaves
wine
brewing method
yeast
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阮旭良
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Ningde Phenolic Liquor Co Ltd
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Ningde Phenolic Liquor Co Ltd
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Abstract

本发明属于酿酒技术领域，特别是一种茶酒及其酿造方法，所述的酿造方法包括：(1)制曲；(2)将糯米浸泡处理8小时，捞出后蒸熟，用水降温至35℃；每50kg糯米饭中加入660g步骤(1)中制备得到的酒曲，拌和均匀后静置24h；(3)将杀青烘干后的茶叶放入热水中浸泡，滤得茶水再静置处理24h，然后与茶叶、步骤(2)中糯米饭与酒曲的混合物一同放入发酵桶中进行发酵；(4)每隔48h对发酵桶中的混合物进行一次开耙，开耙2‑3次后观察茶叶从液面沉下即可抽酒压滤；(5)煎酒装坛、封坛储存；采用本发明提供的酿造方法酿造得到的茶酒，不仅含有丰富的茶多酚，还含有多种氨基酸和硒、锌、钾、钙等微量元素，对人体健康大有裨益。

Description

一种茶酒及其酿造方法
技术领域
本发明属于酿酒技术领域，特别是一种茶酒及其酿造方法。
背景技术
茶酒是一种保健酒，既有酒的风味，又有茶叶的芬芳及保健效果。茶酒的色泽温暖琥珀、口感平滑柔和、隐约醇厚的茶香，同时富含茶多酚、氨基酸、维生素、叶绿素、胡萝卜素等有益物质。现有的茶酒大多采用茶水直接勾兑白酒，不是直接有茶叶发酵而来，或者由茶叶发酵而来但缺少更为丰富的保健效果。
发明内容
本发明的目的在于提供一种茶酒的酿造方法。
为了实现上述目的，本发明采用以下技术方案予以实现：
一种茶酒的酿造方法，包括以下步骤：
(1)制曲
将籼米谷和中药组合物粉碎，然后与白泥土和曲种拌和均匀，接着踩曲成型，定曲，再经翻曲、收堆后得到酒曲；
其中，每100kg制曲原料中含有籼米谷60kg、白泥土15kg、曲种1kg、中药组合物7410g，其余为水；
(2)将糯米浸泡处理8小时，捞出后蒸熟，用水降温至35℃；每50kg糯米饭中加入660g步骤(1)中制备得到的酒曲，拌和均匀后静置24h；
(3)将杀青烘干后的茶叶放入热水中浸泡，滤得茶水再静置处理24h，然后与茶叶、步骤(2)中糯米饭与酒曲的混合物一同放入发酵桶中进行发酵；
其中，每50kg糯米饭与酒曲的混合物中加入3kg茶叶和47kg茶水；
(4)每隔48h对发酵桶中的混合物进行一次开耙，开耙2-3次后观察茶叶从液面沉下即可抽酒压滤；
(5)煎酒装坛、封坛储存。
本发明中所述的籼米谷富含蛋白质、脂肪、核黄素、烟酸、各种矿物质以及少量的碳水化合物等成分，其中，维生素B族的含量较多。以其作为酒曲的制备原料，可以有效的供给霉菌生长繁殖所需的最佳营养物质；白泥土又称膨润土，是一种重要的非金属矿产，其具有特殊的纤维状晶体形态，将其作为曲土，方便了踩曲成型和定曲作业；本发明中，通过在用于制备酒曲的原料中加入中药组合物，并进一步利用该中药组合物培养出的酒曲来发酵茶叶糯米混合物，实现了酿造得到的茶酒具有丰富的营养物质。
本发明中所述的曲种为绍酒专用曲。具体的，所述的绍酒专用曲是以绍兴摊饭酒酒酿中分离出来的酵母菌系以及绍兴生麦曲中分离出来的酶系，经科学驯化、培养、分离和干化；酵母系及酶系的种群磨合，经不同工艺、不同季节的反复试用改良，科学复合而成，使其活性在保质期内保持最佳状态，避免了传统酒药、酒酿前嫩后老的衰变周期，使整个酿酒周期中糖化、发酵的酶系、酵母系永远处在活力顶峰。且在制造、使用过程中，不添加调节口感用的化学甜味素，尤其防止发酵过程中酒醪酸败用的抗生素和防腐剂等。
本发明中，每100kg的制曲原料中，所述的中药组合物包括：独活360g、细辛180g、杜仲50g、桂枝300g、红参500g、香附210g、滑石250g、红豆蒄100g、北姜150g、当归尾200g、升麻100g、大茴香30g、小茴香180g、厚朴100g、麻黄100g、甘草200g、桂子150g、石膏1000g、川椒100g、白芷280g、山奈280g、枸杞100g、薄荷500g、桔皮200g、益智子180g、大荆芥散350g、黄芩160g、丁香500g、江子600g。
其中，独活，用于风寒湿痹，腰膝疼痛，少阴伏风头痛，风寒挟湿头痛；
细辛，既能外散风寒，又能内祛阴寒，同时止痛、镇咳功效较佳；
杜仲，具有补肝肾，治腰脊酸痛，足膝萎弱，小便余沥，阴下湿痒，高血压，安胎的功效；对免疫系统、内分泌系统、中枢神经系统、循环系统和泌尿系统都有不同程度的调节作用，杜仲能兴奋垂体-肾上腺皮质系统，增强肾上腺皮质功能。
桂枝，发汗解表、散寒止痛、通阳化气；
红参，具有大补元气，益血，养心安神的作用，能调节神经、心血管及内分泌系统，促进机体物质代谢及蛋白质和RNA，DNA的合成；
香附，疏肝解郁，理气宽中，调经止痛
滑石，味甘淡、性寒，归胃、膀胱经，体滑质腻，可降可收；具有利尿通淋，清热解暑，收湿敛疮的功效；
红豆蒄，散寒燥湿，醒脾消食；
北姜，又名干姜，味辛，性热；归脾、胃、心、肺经，温中散寒，回阳通脉，温肺化饮；
当归尾，即当归的尾部，表面黄棕色至棕褐色，具纵皱纹及横长皮孔。根头(归头)直径1.5～4cm，具环纹，上端圆钝，能活血祛瘀，治疗经闭不通及瘀血积滞肿痛的病症
升麻，归肺、脾、大肠、胃经，发表透疹，清热解毒，升阳举陷；
大茴香，有祛风理气、和胃调中的功能，用于中寒呕逆、腹部冷痛、胃部胀闷；
小茴香，含有丰富的维生素B1、B2、C、PP、胡萝卜素以及纤维素，温肾散寒，和胃理气。治寒疝，少腹冷痛，肾虚腰痛，胃痛，呕吐，干、湿脚气；
厚朴，归脾、胃、肺、大肠经，燥湿消痰，下气除满；
麻黄，辛，微苦，温。归肺、膀胱经，发汗解表，宣肺平喘，利水消肿；
甘草，归心、肺、脾、胃经，补脾益气，清热解毒，祛痰止咳，缓急止痛，调和诸药；
桂子，辛甘，温，温中，暖胃，平肝，益肾，散寒，止哕；
石膏，归肺、胃经，用于外感热病，高热烦渴，肺热喘咳，胃火亢盛，头痛，牙痛；
川椒，归脾、胃、肾经，用于脘腹冷痛，呕吐泄泻，虫积腹痛；
白芷，入肺、脾、胃经，祛风，燥湿，消肿，止痛。治头痛，眉棱骨痛，齿痛，鼻渊，寒湿腹痛，肠风痔漏，赤白带下，痈疽疮疡，皮肤燥痒，疥癣；
山奈，辛，温。归脾、胃经。温中化湿，行气止痛。用于胸腹冷痛，寒湿吐泻，骨鲠喉，牙痛，跌打肿痛；
枸杞，甘，平，养肝，滋肾，润肺；
薄荷，入肺、肝经，疏散风热，清利头目，利咽透疹，疏肝行气；
桔皮，具有理气化痰、健胃除湿、降低血压的功效；
益智子，益脾胃，理元气，补肾虚滑沥的功用；
大荆芥散，解表疏风，活血通经；
黄芩，归肺、胆、脾、大肠、小肠经，清热燥湿，泻火解毒，止血，安胎；
丁香，辛，温。归脾、胃、肺、肾经。畏郁金。温中降逆，散寒止痛，温肾助阳；
江子，辛，热，入胃、大肠经，治寒积停滞，胸腹胀满急痛，大便不通，痰饮，水肿，腹水，癫痫，痴狂。
根据本发明，所述的步骤(3)中，所述的茶叶采摘自清明节前后的茶叶。处于该时间段的茶叶，其芽叶的生长速度相对较慢，芽叶细嫩，香气物质和氨基酸、叶绿素、维生素C等含量丰富，将其用于酿酒，品质更佳。
根据本发明，所述的步骤(4)中，开耙处理后，发酵桶所处的室温条件包括，温度为25～30℃。
本发明还提供了一种采用上述方法酿造得到的茶酒。
与现有技术相比，本发明具有以下技术效果：
采用本发明提供的酿造方法酿造得到的茶酒，不仅含有丰富的茶多酚，还含有多种氨基酸和硒、锌、钾、钙等微量元素，对人体健康大有裨益。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐明本发明。
实施例1
一种茶酒的酿造方法，包括以下步骤：
S1：制曲
将籼米谷和中药组合物粉碎，然后与白泥土和曲种拌和均匀，接着踩曲成型，定曲，再经翻曲、收堆后得到酒曲；
其中，每100kg制曲原料中含有籼米谷60kg、白泥土15kg、曲种1kg、中药组合物7410g，其余为水；
中药组合物的具体组成为：独活360g、细辛180g、杜仲50g、桂枝300g、红参500g、香附210g、滑石250g、红豆蒄100g、北姜150g、当归尾200g、升麻100g、大茴香30g、小茴香180g、厚朴100g、麻黄100g、甘草200g、桂子150g、石膏1000g、川椒100g、白芷280g、山奈280g、枸杞100g、薄荷500g、桔皮200g、益智子180g、大荆芥散350g、黄芩160g、丁香500g、江子600g；
S2：将糯米浸泡处理8小时，捞出后蒸熟，用水降温至35℃；每50kg糯米饭中加入660g步骤S1中制备得到的酒曲，拌和均匀后静置24h；
S3：将杀青烘干后的茶叶放入热水中浸泡，茶叶与热水的重量比为1：20；滤得茶水再静置处理24h，然后与茶叶、步骤S2中糯米饭与酒曲的混合物一同放入发酵桶中进行发酵；
其中，所述的茶叶为采摘自清明节前后1周内的茶叶；每50kg糯米饭与酒曲的混合物中加入3kg茶叶和47kg茶水；
S4：每隔48h对发酵桶中的混合物进行一次开耙，开耙3次后观察，经历时间在25天后发现茶叶从液面沉下，接着抽酒压滤；
开耙处理后，发酵桶所处的室温温度为25～30℃；
S5：在85～90℃的条件下进行煎酒，然后装坛、封坛储存。
取样上述实施例中酿造出茶酒，对茶酒中的茶多酚、氨基酸和微量元素进行测试，测试结果如下表1、2所示。
表1：
表2：
测试项目 单位 测试结果 试验方法
叶绿素 mg/kg 19.2 NY/T 3082-2017
茶多酚 mg/kg 1019.8 GB/T 21733-2008附录A
结合上述测试数据可以看出，采用本发明提供的酿造方法酿造得到的茶酒，不仅含有丰富的茶多酚，还含有多种氨基酸和硒、锌、钾、钙等微量元素。
以上显示和描述了本发明的基本原理、主要特征和本发明的特点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明的范围内。本发明要求保护的范围由所附的权利要求书及其等效物界定。

Claims (5)

1.一种茶酒的酿造方法，其特征在于，包括以下步骤：
(1)制曲
将籼米谷和中药组合物粉碎，然后与白泥土和曲种拌和均匀，接着踩曲成型，定曲，再经翻曲、收堆后得到酒曲；
其中，每100kg制曲原料中含有籼米谷60kg、白泥土15kg、曲种1kg、中药组合物7410g，其余为水；
(2)将糯米浸泡处理8小时，捞出后蒸熟，用水降温至35℃；每50kg糯米饭中加入660g步骤(1)中制备得到的酒曲，拌和均匀后静置24h；
(3)将杀青烘干后的茶叶放入热水中浸泡，滤得茶水再静置处理24h，然后与茶叶、步骤(2)中糯米饭与酒曲的混合物一同放入发酵桶中进行发酵；
其中，每50kg糯米饭与酒曲的混合物中加入3kg茶叶和47kg茶水；
(4)每隔48h对发酵桶中的混合物进行一次开耙，开耙2-3次后观察茶叶从液面沉下即可抽酒压滤；
(5)煎酒装坛、封坛储存。
2.根据权利要求1所述的茶酒的酿造方法，其特征在于，每100kg的制曲原料中，所述的中药组合物包括：独活360g、细辛180g、杜仲50g、桂枝300g、红参500g、香附210g、滑石250g、红豆蒄100g、北姜150g、当归尾200g、升麻100g、大茴香30g、小茴香180g、厚朴100g、麻黄100g、甘草200g、桂子150g、石膏1000g、川椒100g、白芷280g、山奈280g、枸杞100g、薄荷500g、桔皮200g、益智子180g、大荆芥散350g、黄芩160g、丁香500g、江子600g。
3.根据权利要求1所述的茶酒的酿造方法，其特征在于，步骤(3)中，所述的茶叶采摘自清明节前后的茶叶。
4.根据权利要求1所述的茶酒的酿造方法，其特征在于，步骤(4)中，开耙处理后，发酵桶所处的室温条件包括，温度为25～30℃。
5.一种如权利要求1～4任意一项所述的酿造方法酿造得到的茶酒。
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