CN110157569A - A kind of preparation method of black locust flower tea wine - Google Patents
A kind of preparation method of black locust flower tea wine Download PDFInfo
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- CN110157569A CN110157569A CN201910436338.4A CN201910436338A CN110157569A CN 110157569 A CN110157569 A CN 110157569A CN 201910436338 A CN201910436338 A CN 201910436338A CN 110157569 A CN110157569 A CN 110157569A
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- glutinous rice
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention belongs to tea wine processing technique field more particularly to a kind of preparation method of black locust flower tea wine, this method includes: A, by following parts by weight weighs raw material: 950-1050 parts of glutinous rice, 20-30 parts of green tea, 40-50 parts of locust tree dried flower with 5-7 parts of white wine song；B, it is soaked in water until available hand pulverizes after eluriating glutinous rice completely, then boiling is well-done, and it is cooling, it is spare；C, by green tea and locust tree dried flower flooding, camellia mixed liquor is then obtained by filtration, it is cooling, it is spare；D, by the well-done glutinous rice of boiling in step B in step C camellia mixed liquor and white wine song stir and evenly mix, obtain mixture, it is spare；E, the mixture in step D is fermented, filters, sterilizes, is clarified to get black locust flower tea wine after fermentation.The black locust flower tea wine aroma that the present invention is prepared is strong, and with the locust tree fragrance of a flower and tea perfume, rich in polyphenols, protein, amino acid and the vitamins and other nutritious components in Pagoda Flower and tealeaves, there is nutrition, health care and refresh oneself and other effects.
Description
Technical field
The invention belongs to tea wine processing technique field more particularly to a kind of preparation methods of black locust flower tea wine.
Background technique
Pagoda Flower gives off a strong fragrance, and flavour is sweet, includes the nutriments such as protein abundant, amino acid, soluble sugar,
Resourceful, other than a small amount of Pagoda Flower is used as fresh food, most of resource landing is left uncultivated, and Pagoda Flower resource utilization is extremely low.
Equally, the resource utilization of summer and autumn tealeaves is lower, sufficiently excavates complementarity and compatibility between the two, to raising locust tree
Colored and tea resources utilization rate has biggish economic value and social effect.
Currently, the research for Pagoda Flower is concentrated mainly on chemical component extraction, chemical composition analysis, Pagoda Flower exploitation
Utilize etc., as in Pagoda Flower protein, amino acid, sugar, ascorbic acid, mineral element, volatile oil component substance
Measurement and finger-print are established, and the extraction process of the substances such as optimization Polyphenols, flavonoids, the compound fruitcake of exploitation Pagoda Flower,
The products such as leben, tea beverage.Tea comprehensive processing has at home and abroad obtained certain progress, but is directed to black locust flower tea wine
Developmental research, not yet reported in research field at home.
Summary of the invention
In order to solve the above-mentioned technical problem the present invention provides a kind of preparation method of black locust flower tea wine, obtained locust tree
Jasmine tea wine aroma is strong, and with the locust tree fragrance of a flower and tea perfume, rich in polyphenols, protein, the ammonia in Pagoda Flower and tealeaves
Base acid and vitamins and other nutritious components, there is nutrition, health care and refresh oneself and other effects, can drink clearly also can be added honey, syrup progress
Drink is adjusted, different crowd demand can be met, preparation method is simple.
The technical scheme to solve the above technical problems is that a kind of preparation method of black locust flower tea wine, including with
Lower step:
A, weigh raw material by following parts by weight: 950-1050 parts of glutinous rice, 20-30 parts of green tea, 40-50 parts of locust tree dried flower with
5-7 parts of white wine song；
B, it is soaked in water until it can be pulverized with hand after eluriating glutinous rice completely, then boiling is well-done, and it is cooling, it is spare；
C, by green tea and locust tree dried flower flooding, camellia mixed liquor is then obtained by filtration, it is cooling, it is spare；
D, by the well-done glutinous rice of boiling in step B in step C camellia mixed liquor and white wine song stir and evenly mix, obtain
It is spare to mixture；
E, mixture obtained by step D is fermented, filters, sterilizes, is clarified to get black locust flower tea wine after fermentation.
The beneficial effects of the present invention are: the black locust flower tea wine aroma that the present invention is prepared is strong, and with the locust tree fragrance of a flower
And tea perfume has battalion rich in the polyphenols in Pagoda Flower and tealeaves, protein, amino acid, vitamins and other nutritious components
Support, health care, refresh oneself and other effects, can drink clearly also honey can be added, syrup carries out tune drink, different crowd demand, preparation side can be met
Method is simple and easy.
Based on the above technical solution, the present invention can also be improved as follows.
Further, in stepb, when immersion, the mass volume ratio of the glutinous rice and water is 1g:(2-3) L.
Under the conditions of beneficial effect using above-mentioned further scheme is the water, glutinous rice can come into full contact with and absorb water
Divide expansion, until can guarantee that moisture covers glutinous rice when glutinous rice hand can pulverize, makes glutinous rice expansion up and down uniformly.
Further, in stepb, during sticky rice stewing, a cold water is sprayed on glutinous rice surface every 10min,
It is wet.
Beneficial effect using above-mentioned further scheme be timing glutinous rice surface spray cold water, be conducive to glutinous rice into
One step absorbs moisture, promotes the uniformity cooked.
Further, in step C, when extraction, the temperature of water is controlled at 80-85 DEG C.
Beneficial effect using above-mentioned further scheme is on the one hand to promote green tea, Pagoda Flower under the temperature control condition
On the other hand the leaching of internal substance can avoid high temperature and generate the bad smells such as stewed taste.
Further, in step E, the detailed process of the fermentation are as follows: by mixture as in sterilized container, together
When container in top stay the space of one third, vessel port is subjected to semitight processing, then in 26-28 DEG C of constant incubator
Middle standing for fermentation 1-2 days, then vessel port is fully sealed, finally ferment 5-6 days in 24-26 DEG C of constant incubator.
Beneficial effect using above-mentioned further scheme is the space that one third is stayed in top in preserving container, Neng Gou
Tea wine earlier fermentation provides suitable oxygen, promotes the mass propagation of saccharomycete can when vessel port carries out semitight fermentation
In tea wine earlier fermentation, suitable oxygen is provided, promotes the mass propagation of saccharomycete, when fermentation is fully sealed, be conducive to alcohol
Output, improve aroma.
Further, in step E, the sterilizing detailed process is that filtrate after filtering is placed in 70-80 DEG C of water-bath
Sterilize 40-50min, while shaking filtrate 3-4 times in sterilization process.
Beneficial effect using above-mentioned further scheme is that sterilization period need to shake 3-4 times, makes wine liquid temperature uniform one
It causes, it is complete to reach sterilization effect.
White wine song manufacturer in the present invention is Angel Yeast Co., Ltd, product specification: 500g.
Detailed description of the invention
Fig. 1 is the total ion current figure of black locust flower tea wine volatile component prepared by embodiment 1；
Fig. 2 is the total ion current figure of black locust flower tea wine volatile component prepared by embodiment 2；
Fig. 3 is the total ion current figure of black locust flower tea wine volatile component prepared by embodiment 3；
Fig. 4 is the total ion current figure of the tea wine volatile component of comparative example preparation.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A, quality glutinous rice 950g, green tea 20g, locust tree dried flower 40g and white wine song 7g are chosen, impurity is rejected, it is spare；
B, the glutinous rice in step A is eluriated clean, is added the water of 2000mL, 20 DEG C be dipped to glutinous rice can be pulverized with hand for
Only, boiling in atmospheric conditions was sprayed a cold water on glutinous rice surface every 10 minutes, is moistened, until glutinous rice steams
It is ripe, steam thoroughly, be cooled to 20 DEG C, it is spare；
C, it by green tea and locust tree dried flower 85 DEG C, the 2500mL warm water extraction 40min in step A, is obtained after filtering
Camellia mixed liquor, is cooled to 20 DEG C, spare；
D, the obtained camellia mixed liquor of ripe glutinous rice that white wine song is obtained with step B, step C is fully mixed, is placed in advance
In sterilized container, the gap of one third is stayed above container, it is spare；
E, the container in step D is left to ferment 1 day in 28 DEG C of constant incubators, during which container is semiclosed, then turns
Enter in 26 DEG C of constant incubators and ferment 6 days, during which container is totally-enclosed, filters into sterile glass vessel, obtains wine liquid, then
Wine liquid is placed in 70 DEG C of water-baths the 50min that sterilizes, and during which, shaking 4 times takes out liquid temperature uniformly, stands clarification naturally and obtains
Clear liquid moves into supernatant in aseptic bottle to get black locust flower tea wine.
Embodiment 2
A, quality glutinous rice 1050g, green tea 25g, locust tree dried flower 50g and white wine song 6g are chosen, impurity is rejected, it is spare；
B, the glutinous rice in step A is eluriated clean, is added the water of 3000mL, 22 DEG C be dipped to glutinous rice can be pulverized with hand for
Only, boiling in atmospheric conditions was sprayed a cold water on glutinous rice surface every 10 minutes, is moistened, until glutinous rice steams
It is ripe, steam thoroughly, be cooled to 22 DEG C, it is spare；
C, it by green tea and locust tree dried flower 80 DEG C, the 3000mL warm water extraction 40min in step A, is obtained after filtering
Camellia mixed liquor, is cooled to 22 DEG C, spare；
D, the obtained camellia mixed liquor of ripe glutinous rice that white wine song is obtained with step B, step C is fully mixed, is placed in advance
In sterilized container, the gap of one third is stayed above container, it is spare；
E, the container in step D is left to ferment 2 days in 27 DEG C of constant incubators, during which container is semiclosed；Then turn
Enter in 25 DEG C of constant incubators and ferment 5 days, during which container is totally-enclosed, filters into sterile glass vessel, obtains wine liquid, then
Wine liquid is placed in 75 DEG C of water-baths the 50min that sterilizes, and during which, shaking 3 times takes out liquid temperature uniformly, stands clarification naturally and obtains
Clear liquid moves into supernatant in aseptic bottle to get black locust flower tea wine.
Embodiment 3
A, quality glutinous rice 1000g, green tea 30g, Pagoda Flower dried flower 45g and white wine song 5g are chosen, impurity is rejected, it is spare；
B, the glutinous rice in step A is eluriated completely, the water of 2500mL is added, 25 DEG C are dipped to glutinous rice and can be pulverized with hand
Until, boiling in atmospheric conditions was sprayed a cold water on glutinous rice surface every 10 minutes, is moistened, until glutinous rice steams
It is ripe, steam thoroughly, be cooled to 25 DEG C, it is spare；
C, 85 DEG C of 3000mL warm waters of green tea and locust tree dried flower in step A are extracted into 30min, is obtained after filtering
Camellia mixed liquor, is cooled to 25 DEG C, spare；
D, the obtained camellia mixed liquor of ripe glutinous rice that white wine song is obtained with step B, step C is fully mixed, is placed in advance
In sterilized container, the gap of one third is stayed above container, it is spare；
E, the container in step D is left to ferment 2 days in 26 DEG C of constant incubators, during which container is semiclosed；Then turn
Enter in 24 DEG C of constant incubators and ferment 5 days, during which container is totally-enclosed, filters into sterile glass vessel, obtains wine liquid, then
Wine liquid is placed in 80 DEG C of water-baths the 40min that sterilizes, and during which, shaking 3 times takes out liquid temperature uniformly, stands clarification naturally and obtains
Clear liquid moves into supernatant in aseptic bottle to get black locust flower tea wine.
Comparative example
A, quality glutinous rice 950g, green tea 25g and white wine song 6g are chosen, impurity is rejected, it is spare；
B, the glutinous rice in step A is eluriated completely, the water of 2500mL is added, 25 DEG C are dipped to glutinous rice and can be pulverized with hand
Until, boiling in atmospheric conditions was sprayed a cold water on glutinous rice surface every 10 minutes, is moistened, until glutinous rice steams
It is ripe, steam thoroughly, be cooled to 25 DEG C, it is spare；
C, 85 DEG C of 3000mL warm waters of the green tea in step A are extracted into 30min, the tea extract obtained after filtering is cold
But spare to 22 DEG C；
D, the obtained tea extract of ripe glutinous rice that white wine song is obtained with step B, step C is fully mixed, is placed in advance
In the container of sterilizing, the gap of one third is stayed above container, it is spare；
E, the container in step D is left to ferment 2 days in 27 DEG C of constant incubators, during which container is semiclosed；Then turn
Enter in 25 DEG C of constant incubators and ferment 5 days, during which container is totally-enclosed, filters into sterile glass vessel, obtains wine liquid, then
Wine liquid is placed in 80 DEG C of water-baths the 40min that sterilizes, and during which, shaking 3 times takes out liquid temperature uniformly, stands clarification naturally and obtains
Clear liquid moves into supernatant in aseptic bottle to get tea wine.
In Fig. 1 from left to right successively are as follows: 1. ethyl alcohol, 2. 3- methyl-1-butanol, 3. laurene, 4. limonene, 5. folium eucalypti
Oil is plain, 6. phenylacetaldehyde, 7. 2 ethyl hexanoic acid, 8. benzyl carbinol, 9. sad, 10. 4- ethyl -phenol,Ethyl caprilate,α-pine tar
Alcohol,Citronellol,Ethyl phenylacetate,Phenethyl acetate,The more grey wooden phenol of 4- ethyl,4- vinyl guaiacol,Ethyl caprate,Ethyl myristate,Ethyl palmitate.
In Fig. 2 from left to right successively are as follows: 1. ethyl alcohol, 2. 3- methyl-1-butanol, 3. laurene, 4. limonene, 5. folium eucalypti
Oil is plain, 6. phenylacetaldehyde, 7. 2 ethyl hexanoic acid, 8. benzyl carbinol, 9. sad, 10. 4- ethyl -phenol,Ethyl caprilate,α-pine tar
Alcohol,Citronellol,Ethyl phenylacetate,Phenethyl acetate,The more grey wooden phenol of 4- ethyl,4- vinyl guaiacol,Ethyl caprate.
In Fig. 3 from left to right successively are as follows: 1. ethyl alcohol, 2. 3- methyl-1-butanol, 3. laurene, 4. limonene, 5. folium eucalypti
Oil is plain, 6. phenylacetaldehyde, 7. 2 ethyl hexanoic acid, 8. benzyl carbinol, 9. sad, 10. 4- ethyl -phenol,Ethyl caprilate,α-pine tar
Alcohol,Citronellol,Ethyl phenylacetate,Phenethyl acetate,The more grey wooden phenol of 4- ethyl,4- vinyl guaiacol,Ethyl caprate,Ethyl myristate,Ethyl palmitate.
In Fig. 4 from left to right successively are as follows: 1. ethyl alcohol, 2. laurene, 3. limonene, 4. phenylacetaldehyde, 5. 2 ethyl hexanoic acid,
6. benzyl carbinol, 7. ethyl caprilate, 8. citronellol, 9. phenethyl acetate, 10. 4- vinyl guaiacol.
Measure effect experiment
1, detection method:
1. the measurement of alcoholic strength: being measured with alcohol meter method, referring to GB5009.215-2016.
2. the measurement of pH: being measured with pH meter.
3. the measurement of coloration: ultraviolet spectrophotometry, measurement wavelength are 430nm.
4. the measurement of light transmittance: ultraviolet spectrophotometry, measurement wavelength are 680nm.
5. the measurement of volatile component: headspace solid-phase microextraction gas chromatography mass spectrometry.
Sensory review successively evaluates in terms of seeing wine and women-sensual pursuits, hearing fragrance and tasting flavour three.
2, testing result
The black locust flower tea wine that embodiment 1-3 preparation method obtains is detected, shown in table 1 specific as follows:
The experiment of 1 black locust flower tea wine effect measuring of table
Alcoholic strength, coloration, light transmittance and the volatile component of black locust flower tea wine directly affect sensory review's knot of tea wine
Fruit, it is closely bound up with tea wine fermentation process.From the every testing index of table 1, it will be seen that under the experiment condition, it is real
The black locust flower tea wine alcoholic strength of 1-3 preparation is applied generally between 8.0-11.5%vol, and alcoholic strength and volatile component
Relative amount is consistent.Most of esters volatile component has the aromatic odor of flowers and fruits, can increase the complexity of tea wine fragrance
Property and typicalness, compared with comparative example, esters volatile component relative amount and type improve a lot.In addition, acids object
Matter largely derives from the by-product of the metabolism such as saccharomycete, can enrich tea wine Type of aroma, and acid is on the high side, can with honey,
Syrup carries out tune drink, unique in taste.The coloration of tea wine is used with the proportion of various materials and fermentation process is related, in the reality
Under the conditions of testing, chromatic value is bigger, and color is more biased to golden yellow；Light transmittance reaches preferable level, it was demonstrated that clarifying effect is good.
Compared with comparative example, embodiment 1-3 volatile component more horn of plenty increases 3- methyl-1-butanol, cineole, pungent
The more grey wooden phenol of acid, 4- ethyl -phenol, alpha-terpineol, ethyl phenylacetate, 4- ethyl, ethyl caprate or even ethyl myristate,
A variety of volatile components such as ethyl palmitate enrich the fragrance composition of product, improve the overall quality of product.
The black locust flower tea wine that preparation method obtains through the invention, aroma is strong, and color is clear and transparent, yellowish to golden
Yellow, glossiness is good, and vinosity is pure dense, and is rich in more rich volatile component；Black locust flower tea wine is rich in locust tree simultaneously
Ingredient in flower, tealeaves, the mildness of irritation and tea with wine, there is nutrition, health care, refresh oneself and other effects.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of preparation method of black locust flower tea wine, which comprises the following steps:
A, weigh raw material by following parts by weight: 950-1050 parts of glutinous rice, 20-30 parts of green tea, 40-50 parts of locust tree dried flower bent with white wine
5-7 parts；
B, it is soaked in water until it can be pulverized with hand after eluriating glutinous rice completely, then boiling is well-done, and it is cooling, it is spare；
C, by green tea and locust tree dried flower flooding, camellia mixed liquor is then obtained by filtration, it is cooling, it is spare；
D, by the well-done glutinous rice of boiling in step B in step C camellia mixed liquor and white wine song stir and evenly mix, mixed
Object, it is spare；
E, mixture obtained by step D is fermented, filters, sterilizes, is clarified to get black locust flower tea wine after fermentation.
2. a kind of preparation method of black locust flower tea wine according to claim 1, which is characterized in that in stepb, when immersion,
The mass volume ratio of the glutinous rice and water is 1g:(2-3) L.
3. a kind of preparation method of black locust flower tea wine according to claim 1, which is characterized in that in stepb, steamed in glutinous rice
During boiling, a cold water is sprayed on glutinous rice surface every 10min, is moistened.
4. a kind of preparation method of black locust flower tea wine according to claim 1, which is characterized in that in step C, when extraction,
The temperature of water is controlled at 80-85 DEG C.
5. a kind of preparation method of black locust flower tea wine according to claim 1, which is characterized in that in step E, the fermentation
Detailed process are as follows: by mixture as in sterilized container, while the space of one third is stayed in top in container, by container
Mouth carries out semitight processing, is then left to ferment 1-2 days in 26-28 DEG C of constant incubator, then vessel port is fully sealed, most
It ferments 5-6 days in 24-26 DEG C of constant incubator afterwards.
6. any one of -5 a kind of preparation method of black locust flower tea wine according to claim 1, which is characterized in that in step E,
The sterilizing detailed process is filtered filtrate to be placed in 70-80 DEG C of water-bath the 40-50min that sterilizes, while sterilizing
It is shaken filtrate 3-4 times in journey.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110452798A (en) * | 2019-09-17 | 2019-11-15 | 上海应用技术大学 | A kind of preparation method of allotment type minuent green tea rice wine |
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| KR20090083827A (en) * | 2008-01-30 | 2009-08-04 | 김응재 | Locust flower wine make method |
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| CN110452798A (en) * | 2019-09-17 | 2019-11-15 | 上海应用技术大学 | A kind of preparation method of allotment type minuent green tea rice wine |
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Application publication date: 20190823 |