CN110423663A - A kind of preparation method of fermented type alcoholic strength low green tea rice wine - Google Patents
A kind of preparation method of fermented type alcoholic strength low green tea rice wine Download PDFInfo
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- CN110423663A CN110423663A CN201910875653.7A CN201910875653A CN110423663A CN 110423663 A CN110423663 A CN 110423663A CN 201910875653 A CN201910875653 A CN 201910875653A CN 110423663 A CN110423663 A CN 110423663A
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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
- C12G3/025—Low-alcohol beverages
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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
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Abstract
The invention discloses a kind of preparation methods of fermented type alcoholic strength low green tea rice wine, preparation step includes: according to glutinous rice: water=1:2 mass ratio will impregnate under meter Chang Wen makes the grain of rice suction moisture for 24 hours, rice is drained, it is cool to 30~40 DEG C with sterile water elution after 30~50min of steam Steam by water bath, it is stirred simultaneously to graininess, no conglomeration.By 1:(1~3) smashed green tea is added in 80~90 DEG C of water and impregnates 8~15min, compare in the above-mentioned glutinous rice cooled down by tea rice and tealeaves and tea juice is added for 1:100-1:300, the koji (meter of dry glutinous rice) of 1-3% is added, it mixes thoroughly and is placed in 22~30 DEG C of constant incubators, 1:(1~3 are pressed after 20~26h) plus sterile water, continue 36~84h of fermentation, alcoholic strength low green tea rice wine can be obtained in sterilizing after clarification filtration.Products obtained therefrom of the present invention has both nutrition and the flavor of green tea and rice wine, and rich in anti-oxidation active substances such as tea polyphenols, color, healthcare function are all good, simple production process, is also easy to realize industrialized production.
Description
Technical field
The invention belongs to food processing technology fields, relate generally to a kind of preparation side of fermented type alcoholic strength low green tea rice wine
Method.
Background technique
With the improvement of living standards, people are gradually changed the consumption of drinks from high wine to alcoholic strength low wine.Rice wine
The alcoholic strength low fermented wine traditional as China is fermented usually using glutinous rice as raw material through saccharifying ferments such as distiller's yeasts.Rice wine
It is full of nutrition rich in the various substances such as carbohydrate, amino acid, vitamin, esters and protein, also have certain healthcare function.
Starch decomposition products malto-oligosaccharide in rice wine not only has the function of the C.perfringens for inhibiting to excrete poison in enteron aisle,
Absorption of the human body to calcium ion can also be promoted simultaneously.But common rice wine taste nutrition is single, product category is less, added value is low,
Rice wine is caused gradually to fade out the public visual field.With the enhancing of people's health care consciousness in recent years, to the low alcohol with health-care efficacy
The demand for spending alcoholic drink is continuously improved, and the exploitation of flavor rice wine shows biggish market potential.
Research shows that tealeaves nutriment rich in and bioactive ingredients, as tea polyphenols, theanine, alkaloid,
Vitamin and mineral etc., research shows that substance most beneficial to health in tealeaves is the tea with very strong anti-oxidation ability
Polyphenol.Tea polyphenols also known as tea tannin, tea tannin, antioxygen spirit, Victoria Polyphenols, the spirit of anti-Kazakhstan, referred to as TP (Teaupolyphe-nol),
It is the general name of polyhydroxyl phenolic compound contained in tealeaves, mainly comprising catechin (flavanol compound), flavones and Huang
Ketols, anthocyan, phenolic acid and depside, polymerization phenols etc..It can effectively scavenging activated oxygen and Lipid Free Radicals,
Prevent lipid peroxidation, thus there are a variety of physiology such as anti-oxidant, radiation protection, anti-aging, reducing blood lipid, hypoglycemic, antibacterial suppression enzyme
Activity.
Tea wine is using tealeaves as raw material, and the fermented or general designation of various beverage wines that is formulated originates from 20th century 40
It is age, pioneering for China.Tea wine combines tea and wine, is allowed to flavor not only with tea and wine, but also contain tealeaves
Active constituent and nutritional ingredient are a kind of beverage wines for integrating nutrition and health care.At present about fermented type tea wine existing one
A little researchs, but it is not economical enough for the utilization of tealeaves, sufficient utilization is not carried out to effective components such as tea polyphenols.It is currently marketed
Puer tea fragrant wine and the product market shares such as oolong tea wine it is lower, the type and production method of green tea wine are more single, main
Will be based on allotment type tea wine, although extraction type tea wine is able to maintain the former of tealeaves and grows original flavor, but it is more to extract well tea
Phenol isoreactivity ingredient, tea wine are still in infancy at present as health liquor.The development of tea wine has complied with China's drinks to " low wine
The developing direction of precision, nutrition, low grain consumption, high quality ", can make full use of tea resources abundant and market
Drinks kind, while meeting people's health demand.Therefore distinguishing products of the tea wine as China are worth further deeply grinding
Study carefully and develops.
Summary of the invention
The purpose of the present invention is to provide a kind of simple processes, at low cost, containing anti-oxidation active substances such as tea polyphenols
The preparation method of fermented type alcoholic strength low green tea rice wine, it is easy to accomplish industrialized production.
In order to achieve the above object, the present invention provides a kind of preparation method of fermented type alcoholic strength low green tea rice wine,
It is characterized in that, comprising the following steps:
Step 1: glutinous rice being eluriated, according to glutinous rice: water=1:2 mass ratio will impregnate under meter Chang Wen suctions the grain of rice for 24 hours
Moisture drains rice, steam 30~50min of Steam by water bath, then elutes cool to 30~40 DEG C with sterile water, while stirring to particle
Shape, no conglomeration；
Step 2: smashed green tea being added in 80~90 DEG C of water and impregnates 8~15min, is then obtained in step 1
Green tea and tea juice are added in the glutinous rice cooled down, adds koji, mixes thoroughly and be placed in 22~30 DEG C of constant incubators, ferments
For 24 hours, fermenting mixture is obtained；
Wherein, the mass ratio of green tea and water is 1:(1~3), the mass ratio of glutinous rice and tealeaves and tea juice be 1:(100~
300), the mass ratio of koji and glutinous rice is (0.01~0.03): 1；
Step 3: sterile water, the mass ratio of fermenting mixture and sterile water being added in the fermenting mixture that step 2 obtains
For 1:(1~3), continue 36~84h of fermentation, alcoholic strength low can be obtained to sterilize after 22~30 DEG C of clarification filtrations in fermentation temperature
Green tea rice wine.
Preferably, glutinous rice and tealeaves and the mass ratio of tea juice are 1:150 in the step 2.
Preferably, the mass ratio of koji and glutinous rice is 0.02:1 in the step 2.
Preferably, the mass ratio of fermenting mixture and sterile water is 1:1 in the step 3.
Preferably, fermentation temperature is 28 DEG C in the step 3, fermentation time 72h.
Compared with prior art, the beneficial effects of the present invention are:
(1) present invention using tealeaves, glutinous rice be raw material use fermentation method prepare alcoholic strength low green tea rice wine, with appearance, fragrance,
Three indexs of flavour carry out sensory evaluations, obtain the optimum formula for preparing alcoholic strength low green tea rice wine, after green tea rice wine is carried out
It sterilizes after clarification filtration, obtains the fermented type alcoholic strength low green tea rice wine with antioxidant activity.
(2) the resulting green tea rice wine moderate accuracy of the present invention has nutrition and the flavor of typical tea and wine, no bitterness
Taste, coordination strong and brisk in taste are pure color, uniform.
(3) present invention has carried out adequately from the pretreatment of raw material, the holding of antioxidant activity stability, flavor etc.
Consider and study, products obtained therefrom has both nutrition and the flavor of tea and wine, and color, healthcare function are all good, production technology letter
It is single, it is easy to accomplish industrialized production.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
The raw materials used in the present invention includes high mountain cloud and mist green tea (peace Tea Industry Co., Ltd, Fujian Province；250g/ packet), glutinous rice
(Laishui County Jin Gu oil and foodstuffs Co., Ltd；2500g/ packet), Suzhou honeybee board koji (Suzhou bent limited public affairs of biotechnology long
Department；30 grams/packet).
The measuring method of physical and chemical index and organoleptic quality evaluations of the present invention illustrates:
(1) measurement of alcoholic strength is according to the GB 5009.225-2016 " survey of concentration of alcohol in national food safety standard wine
It is fixed ".
(2) detection method of the measurement of tea polyphenols according to tea polyphenols in GB/T 21733-2008 " tea beverage ".
(3) non-sugar solidity method referring to as defined in GB/T 13662-2008 yellow rice wine 6.3 measurement.
(4) total reducing sugar method referring to as defined in 6.2.1 in GB/T 13662-2008 yellow rice wine measurement.
(5) total acid, the measurement of the method referring to as defined in GB/T 13662-2008 yellow rice wine 6.6 of amino-acid state nitrogen determination.
(6) organoleptic quality evaluations standard is shown in Table 1.
1 green tea wine organoleptic quality evaluations standard of table
Embodiment 1
The preparation method for present embodiments providing a kind of fermented type alcoholic strength low green tea rice wine, specifically comprises the following steps:
Step 1: glutinous rice gently being eluriated, according to glutinous rice: water=1:2 mass ratio will impregnate under meter Chang Wen makes the grain of rice for 24 hours
Moisture is suctioned, rice is drained, then steam Steam by water bath 30min elutes cool to 35 DEG C or so with sterile water, while stirring to particle
Shape, no conglomeration；
Step 2: smashed high mountain cloud and mist green tea being added in 85 DEG C of water and impregnates 10min, what is cooled down in step 1 is glutinous
Tealeaves and tea juice are added in rice, adds koji, mixes thoroughly and be placed in 28 DEG C of constant incubators, fermentation is fermented afterwards for 24 hours
Mixture；
Wherein, the mass ratio of high mountain cloud and mist green tea and water is 1:1, and glutinous rice is 1:150 with tealeaves and the mass ratio of tea juice,
The mass ratio of koji and glutinous rice is 0.02:1；
Step 3: sterile water, the mass ratio of fermenting mixture and sterile water being added in the fermenting mixture that step 2 obtains
For 1:1, continue the 72h that ferments, fermentation temperature is 28 DEG C, sterilizes after clarification filtration, alcoholic strength low green tea rice wine can be obtained.
Green tea rice wine alcoholic strength obtained is 11.7%vol, polyphenol content 360.251mg/kg under this process conditions,
Total acid is 6.21g/L, total reducing sugar 10.78g/L, non-sugar solidity 29.56g/L, amino-acid nitrogen 0.41g/L, has allusion quotation
The nutrition of type tea and wine and flavor, no bitter taste, coordination strong and brisk in taste are pure color, uniform.Using sensory evaluation as index, point
Green tea rice wine is not evaluated in terms of appearance, fragrance, flavour three, sensory scores are 84 points, and are response surface experiments sense
The best result of official's evaluation.
Embodiment 2
The preparation method for present embodiments providing a kind of fermented type alcoholic strength low green tea rice wine, specifically comprises the following steps:
Step 1: glutinous rice gently being eluriated, according to glutinous rice: water=1:2 mass ratio will impregnate under meter Chang Wen makes the grain of rice for 24 hours
Moisture is suctioned, rice is drained, then steam Steam by water bath 30min elutes cool to 35 DEG C or so with sterile water, while stirring to particle
Shape, no conglomeration；
Step 2: smashed high mountain cloud and mist green tea being added in 85 DEG C of water and impregnates 10min, what is cooled down in step 1 is glutinous
Tealeaves and tea juice are added in rice, adds koji, mixes thoroughly and be placed in 28 DEG C of constant incubators, fermentation is fermented afterwards for 24 hours
Mixture；
Wherein, the mass ratio of high mountain cloud and mist green tea and water is 1:1.5, and glutinous rice is 1 with tealeaves and the mass ratio of tea juice:
150, the mass ratio of koji and glutinous rice is 0.025:1；
Step 3: sterile water, the mass ratio of fermenting mixture and sterile water being added in the fermenting mixture that step 2 obtains
For 1:1, continue the 84h that ferments, fermentation temperature is 28 DEG C, sterilizes after clarification filtration, alcoholic strength low green tea rice wine can be obtained.
Green tea rice wine alcoholic strength obtained is 13.5%vol, polyphenol content 305.362mg/kg under this process conditions,
Total acid is 7.39g/L, total reducing sugar 8.63g/L, non-sugar solidity 26.25g/L, amino-acid nitrogen 0.40g/L, and tea flavour is slightly
It is light.Using sensory evaluation as index, green tea rice wine is evaluated in terms of appearance, fragrance, flavour three respectively, sensory scores are
72 points.
Embodiment 3
The preparation method for present embodiments providing a kind of fermented type alcoholic strength low green tea rice wine, specifically comprises the following steps:
Step 1: glutinous rice gently being eluriated, according to glutinous rice: water=1:2 mass ratio will impregnate under meter Chang Wen makes the grain of rice for 24 hours
Moisture is suctioned, rice is drained, then steam Steam by water bath 30min elutes cool to 35 DEG C or so with sterile water, while stirring to particle
Shape, no conglomeration；
Step 2: smashed high mountain cloud and mist green tea being added in 85 DEG C of water and impregnates 10min, what is cooled down in step 1 is glutinous
Tealeaves and tea juice are added in rice, adds koji, mixes thoroughly and be placed in 28 DEG C of constant incubators, fermentation is fermented afterwards for 24 hours
Mixture；
Wherein, the mass ratio of high mountain cloud and mist green tea and water is 1:1.5, and glutinous rice is 1 with tealeaves and the mass ratio of tea juice:
200, the mass ratio of koji and glutinous rice is 0.015:1；
Step 3: sterile water, the mass ratio of fermenting mixture and sterile water being added in the fermenting mixture that step 2 obtains
For 1:1, continue the 84h that ferments, fermentation temperature is 28 DEG C, sterilizes after clarification filtration, alcoholic strength low green tea rice wine can be obtained.
Green tea rice wine alcoholic strength obtained is 10.5%vol, polyphenol content 374.253mg/kg under this process conditions,
Total acid is 8.56g/L, total reducing sugar 5.28g/L, non-sugar solidity 19.84g/L, amino-acid nitrogen 0.38g/L, tea flavour mistake
It is dense, it is more bitter.Using sensory evaluation as index, green tea rice wine is evaluated in terms of appearance, fragrance, flavour three respectively,
Sensory scores are 65 points, and are minimum point of response surface experiments sensory evaluation.
In conclusion the present invention relates to a kind of preparation method of fermented type alcoholic strength low green tea rice wine, products obtained therefrom is had both
The nutrition of tea and wine and flavor, and color, healthcare function are all good, simple production process, it is easy to accomplish industrialized production.
Claims (5)
1. a kind of preparation method of fermented type alcoholic strength low green tea rice wine, which comprises the following steps:
Step 1: glutinous rice is eluriated, according to glutinous rice: water=1:2 mass ratio will impregnate under meter Chang Wen makes the grain of rice suction moisture for 24 hours,
Rice is drained, steam 30~50min of Steam by water bath, then elutes cool to 30~40 DEG C with sterile water, while stirring to graininess, nothing
Conglomeration；
Step 2: smashed green tea being added in 80~90 DEG C of water and impregnates 8~15min, is then cooled down what step 1 obtained
Glutinous rice in green tea and tea juice is added, add koji, mix thoroughly and be placed in 22~30 DEG C of constant incubators, fermentation 20~
26h obtains fermenting mixture；
Wherein, the mass ratio of green tea and water is 1:(1~3), glutinous rice and tealeaves and the mass ratio of tea juice are 1:(100~300),
The mass ratio of koji and glutinous rice is (0.01~0.03): 1；
Step 3: it is added sterile water in the fermenting mixture that step 2 obtains, the mass ratio of fermenting mixture and sterile water is 1:
(1~3) continues 36~84h of fermentation, and fermentation temperature is 22~30 DEG C, sterilizes after clarification filtration, alcoholic strength low green tea can be obtained
Rice wine.
2. the preparation method of fermented type alcoholic strength low green tea rice wine as described in claim 1, which is characterized in that the step 2
Middle glutinous rice and tealeaves and the mass ratio of tea juice are 1:150.
3. the preparation method of fermented type alcoholic strength low green tea rice wine as described in claim 1, which is characterized in that the step 2
The mass ratio of middle koji and glutinous rice is 0.02:1.
4. the preparation method of fermented type alcoholic strength low green tea rice wine as described in claim 1, which is characterized in that the step 3
The mass ratio of middle fermenting mixture and sterile water is 1:1.
5. the preparation method of fermented type alcoholic strength low green tea rice wine as described in claim 1, which is characterized in that the step 3
Middle fermentation temperature is 28 DEG C, fermentation time 72h.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
| CN113308322A (en) * | 2021-06-09 | 2021-08-27 | 贵州大学 | Preparation method of tea-glutinous rice sweet fermented glutinous rice |
| CN115058307A (en) * | 2022-07-05 | 2022-09-16 | 茅台学院 | Low-alcohol eagle tea glutinous rice wine and preparation process thereof |
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
| CN113308322A (en) * | 2021-06-09 | 2021-08-27 | 贵州大学 | Preparation method of tea-glutinous rice sweet fermented glutinous rice |
| CN115058307A (en) * | 2022-07-05 | 2022-09-16 | 茅台学院 | Low-alcohol eagle tea glutinous rice wine and preparation process thereof |
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
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Application publication date: 20191108 |