CN110551588A - method for making Tibetan tea wine - Google Patents
method for making Tibetan tea wine Download PDFInfo
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- CN110551588A CN110551588A CN201910924375.XA CN201910924375A CN110551588A CN 110551588 A CN110551588 A CN 110551588A CN 201910924375 A CN201910924375 A CN 201910924375A CN 110551588 A CN110551588 A CN 110551588A
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- 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
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- 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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- 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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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
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Abstract
The invention discloses a preparation method of Tibetan tea wine, which sequentially comprises the following steps: preparing raw materials, cooking, proportioning water, stacking, cooling, preparing fermented grains, preparing a soak solution, preparing a fermentation additive, preparing a Tibetan tea wine, distilling and cellaring. The invention relates to a wine brewed by using Tibetan tea as main and auxiliary materials, in the processing process, active ingredients in tea can be dissolved into the wine body, and multiple functions of tea food and medicine are organically combined with the functions of the wine, so that the tea wine has the flavor and the health care function of tea, and the health care effect can be achieved by drinking a small amount of tea for a long time.
Description
Technical Field
the invention relates to the technical field of Tibetan tea wine brewing, in particular to a method for making Tibetan tea wine.
Background
The Tibetan tea is a main life beverage of Tibetan siblings, is also called as the civil tea of Tibetan siblings, and has the saying that the tea cannot be drunk in one day but no grain in three days, and the tea cannot be drunk in one day and the tea cannot be drunk in three days. The Tibetan tea is a typical black tea and is dark brown, and modern researches show that the Tibetan tea is rich in organic compounds such as tea polyphenol and water-soluble fiber and inorganic substances such as various mineral substances and is very beneficial to human health.
in the civilization development of five thousand years in China, the positions of wine and tea are all driving together and occupy an important position in the cultural life of people. As is well known, tea leaves are rich in various nutrients and functional factors, such as tea polyphenol, vitamins, amino acids, mineral elements and the like, wherein the tea polyphenol has very obvious medicinal value and can resist oxidation, cancer and hypertension, hyperlipidemia and hyperglycemia. Therefore, the tea has the effects of health care and disease prevention and treatment.
For example, the invention patent of China with the application number of 201510906248.9 discloses a Tibetan tea wine and a preparation method thereof, which can enrich the variety of the tea wine, and the application of the Tibetan tea condensed juice ensures that the Tibetan tea wine has stable quality, is easy for industrialized and standardized mass production, reduces the production cost and improves the economic benefit. The embodiment of the invention provides a Tibetan tea wine, which comprises: mixing the Tibetan tea concentrated juice with base wine; the content of the Tibetan tea concentrated juice added in each liter of the base wine is 15 to 25 grams; the alcohol content of the Tibetan tea wine is 30-38%. The embodiment of the invention also provides a preparation method of the Tibetan tea wine, which comprises the following steps: weighing Tibetan tea with a target weight, and processing the Tibetan tea according to a target mode to obtain Tibetan tea concentrated juice; and blending the Tibetan tea concentrated juice with base wine to obtain a finished Tibetan tea wine with the alcoholic strength of 30-38%, wherein each liter of base wine is added with 15-25 g of Tibetan tea concentrated juice. However, the invention patent only simply mixes the Tibetan tea condensed juice with the base wine, and can not dissolve a plurality of active ingredients in the tea into the wine body, so that the quality of the Tibetan tea wine is low.
disclosure of Invention
the invention aims to overcome the problems in the prior art and provides a method for preparing Tibetan tea wine. The invention relates to a wine brewed by using Tibetan tea as main and auxiliary materials, in the processing process, active ingredients in tea can be dissolved into the wine body, and multiple functions of tea food and medicine are organically combined with the functions of the wine, so that the tea wine has the flavor and the health care function of tea, and the health care effect can be achieved by drinking a small amount of tea for a long time.
The invention is realized by adopting the following technical scheme:
The preparation method of the Tibetan tea wine is characterized by sequentially comprising the following steps of:
preparing raw materials: soaking sorghum, corn and rice in warm water at 85-90 ℃ for 16-18 hours respectively, filtering to obtain soaked sorghum, corn and rice, and soaking the sorghum, corn and rice in a weight ratio of 5-11: 4-9: 1-3, and uniformly mixing and stirring to obtain a raw material;
and (3) cooking: placing a layer of coarse bran with thickness of 2-5 cm in a cooker, and pouring the raw materials into the cooker to be cooked for 1-3 hours until no raw core exists in the cooker, the raw materials are slightly bloomed outside and are completely cooked;
weighing water: adding water with the temperature of 80-90 ℃ into the steamed raw materials until the raw materials absorb water thoroughly and do not flow out;
And (3) stacking: placing the raw materials which absorb water thoroughly on a stacking plate for natural cooling, wherein the stacking thickness is 8-15 cm, and the stacking time is 30-50 minutes;
cooling: cooling the temperature of the stacked raw materials to 30-35 ℃ by using a fan, wherein the air speed of the fan is 800-1500 rpm, and the cooling time is 20-30 minutes;
preparing fermented grains: adding 0.8-1.3 wt% of Xiaoqu into the cooled raw material, uniformly stirring, adding 15-30 wt% of fermented grains into the raw material, uniformly stirring, standing for 3-4 hours, adding 1.2-2.5 wt% of Daqu into the raw material, uniformly stirring, standing for 1-2 hours to obtain fermented grains;
preparing a soak solution: taking 25-30% of fermented grains, adding 16-20% by weight of finished product Tibetan tea stored for 1-3 years into the fermented grains, feeding the fermented grains into a sealed fermentation tank for fermentation for 7-10 days to obtain soaked fermented grains, wherein the fermentation temperature is 34-50 ℃, and feeding the soaked fermented grains into a distiller for distillation to obtain a soaking solution;
preparing a fermentation additive: and (3) soaking the finished Tibetan tea stored for 1 to 3 years in the soaking solution for 24 to 36 hours to obtain a fermentation additive, wherein the solid-to-liquid ratio of the finished Tibetan tea in the fermentation additive to the soaking solution is 2 to 3: 1-2;
Preparing Tibetan tea wine: adding the fermentation additive into the remaining 70-75% of fermented grains, and then feeding the fermented grains into a sealed fermentation tank for fermentation for 21-30 days to obtain fermented grains of Tibetan tea;
and (3) distillation: placing a layer of coarse bran with the thickness of 1cm-3cm in a distiller, and then placing the fermented Tibetan tea grains in the distiller to distill for 2-4 hours at the temperature of 150-180 ℃ to obtain the original Tibetan tea wine with the alcohol content of 45-53 degrees.
cellaring: and (4) putting the raw pulp Tibetan tea wine into a pottery jar, and storing for 6-36 months at normal temperature to obtain the finished Tibetan tea wine.
Further, in the stacking step, the raw materials are stirred at intervals of 10 minutes.
Further, in the step of preparing the Tibetan tea wine, the fermentation temperature is 27-30 ℃ from 1 st day to 7 th day of fermentation; the fermentation temperature is 34-38 ℃ from 8 days to 11 days of fermentation; and (3) after the fermented grains are fermented from 12 days to 21 days, adding fermentation additives into the fermented grains on 12 days, and then reducing the fermentation temperature by 0.5 ℃ every day until the temperature of the fermented grains is reduced to 28-30 ℃ at the 21 st day of fermentation.
in the step of preparing the Tibetan tea wine, the Tibetan tea wine mash comprises the following steps: the starch content is 9% -12%; the water content is 55-57%.
compared with the prior art, the invention has the advantages that:
1. in the process of making the Tibetan tea wine, the effective components of tea polyphenol, vitamin cables, amino acid and mineral element cables in the Tibetan tea are dissolved in the tea wine body, and the multiple functions of tea, food and medicine are organically combined with the functions of the wine, so that the Tibetan tea wine has the advantages of resisting radiation, oxidation, mutation and virus, eliminating fatigue and tension, conditioning the stomach and intestine, improving metabolism, relaxing muscles and tendons, dredging collaterals, promoting blood circulation to remove blood stasis, supplementing trace elements and vitamins in all directions, dispelling cold, promoting metabolism and the like; not only has the flavor and the health care function of Tibetan tea, but also can achieve the health care effect by drinking a small amount of Tibetan tea for a long time.
2. the invention sequentially adopts the steps of preparing soak solution, preparing fermentation additive and preparing Tibetan tea wine; preparing a soak solution, namely adding 16-20 wt% of finished Tibetan tea stored for 1-3 years into 25-30 wt% of fermented grains, feeding the fermented grains into a sealed fermentation tank for fermentation for 7-10 days to obtain soaked fermented grains, wherein the fermentation temperature is 34-50 ℃, and feeding the soaked fermented grains into a distiller for distillation to obtain the soak solution; and a step of preparing a fermentation additive, namely soaking the finished Tibetan tea stored for 1 to 3 years in a soaking solution for 24 to 36 hours to obtain the fermentation additive, wherein the solid-to-liquid ratio of the finished Tibetan tea in the fermentation additive to the soaking solution is 2 to 3: 1-2; preparing Tibetan tea wine: adding the fermentation additive into the remaining 70-75% of fermented grains, and then feeding the fermented grains into a sealed fermentation tank for fermentation for 21-30 days to obtain fermented grains of Tibetan tea; the method can enrich the variety of the tea wine, and the prepared Tibetan tea wine has stable quality after the subsequent distillation step, is easy for industrialized, standardized and continuous large-scale production, can be used for preparing the next soak solution for recycling, greatly reduces the cost, and greatly improves the quality of the Tibetan tea wine and the economic benefit of the application range of the Tibetan tea.
3. the method adopts a cellaring step, and the raw pulp Tibetan tea wine is put into a pottery jar and stored for 6-36 months at normal temperature to obtain the Tibetan tea wine prepared by the method of the finished Tibetan tea wine; the Tibetan tea wine is stored for more than 6 months, the wine quality is very stable, pungent and pungent substances disappear, the wine body is mellow, the fragrance is stable, and the Tibetan tea wine has special Tibetan tea old fragrance; especially, the wine is old wine with the storage period of more than 3 years, and can also be used for seasoning and flavoring.
4. in the stacking step, the raw materials are turned and stirred once every 10 minutes; stirring for several times in the midway for cold dispersion, so that the raw materials can fully absorb water, the sufficient water content is ensured, and the saccharification is convenient.
5. in the step of preparing the Tibetan tea wine, the fermentation temperature is 27-30 ℃ from 1 st day to 7 th day; the fermentation temperature is 34-38 ℃ from 8 days to 11 days of fermentation; after fermentation additives are added into the fermented grains from 12 days to 21 days of fermentation, the fermentation temperature is reduced by 0.5 ℃ every day until the temperature of the fermented grains is reduced to 28-30 ℃ at the 21 st day of fermentation; the fermented Tibetan tea wine should have the feeling of no hardness and no stickiness, and the color is purple brown; during fermentation, the change of alcohol content is controlled according to the principle of 'slowly rising from front, stiff and slowly falling from back'; namely, after entering the cellar, the temperature is gradually increased, the temperature is required to be stabilized for a period in the middle stage of fermentation, and then the fermentation temperature is slowly reduced in the later stage of fermentation.
Detailed Description
The invention is further illustrated below:
example 1:
A preparation method of Tibetan tea wine sequentially comprises the following steps:
Preparing raw materials: soaking sorghum, corn and rice in warm water at 85 ℃ for 16 hours respectively, filtering to obtain soaked sorghum, corn and rice, and mixing the soaked sorghum, corn and rice according to the weight percentage of 5: 4: 1, uniformly mixing and stirring to obtain a raw material;
And (3) cooking: placing a layer of coarse bran with the thickness of 2cm in a cooker, pouring the raw materials into the cooker, and cooking for 1 hour until no raw core exists in the cooker, the raw materials are slightly bloomed outside, and the raw materials are completely cooked;
Weighing water: adding water with the temperature of 80 ℃ into the steamed raw materials until the raw materials absorb water thoroughly and do not flow out;
and (3) stacking: placing the raw materials which absorb water thoroughly on a stacking plate for natural cooling, wherein the stacking thickness is 8cm, and the stacking time is 30 minutes;
Cooling: cooling the temperature of the stacked raw materials to 30 ℃ by using a fan, wherein the air speed of the fan is 800 rpm, and the cooling time is 20 minutes;
Preparing fermented grains: adding 0.8 wt% of Xiaoqu into the cooled raw materials, uniformly stirring, adding 15 wt% of fermented grains into the raw materials, uniformly stirring, standing for 3-4 hours, adding 1.2 wt% of Daqu into the raw materials, uniformly stirring, standing for 1 hour to obtain fermented grains;
preparing a soak solution: taking 25% of fermented grains, adding 16% of finished Tibetan tea stored for 1 year in percentage by weight into the fermented grains, feeding the fermented grains into a sealed fermentation tank for fermentation for 7 days to obtain soaked fermented grains, wherein the fermentation temperature is 34 ℃, and feeding the soaked fermented grains into a distiller for distillation to obtain a soaking solution;
Preparing a fermentation additive: and (3) soaking the finished Tibetan tea stored for 1 year in the soaking solution for 24 hours to obtain a fermentation additive, wherein the solid-to-liquid ratio of the finished Tibetan tea in the fermentation additive to the soaking solution is 2: 1;
preparing Tibetan tea wine: adding the fermentation additive into the remaining 75% of fermented grains, and fermenting in a sealed fermentation tank for 21 days to obtain fermented grains of Tibetan tea;
And (3) distillation: placing a layer of coarse bran with the thickness of 1cm in a distiller, and then placing the Tibetan tea fermented grains in the distiller to distill for 2 hours at the temperature of 150 ℃ to obtain the original Tibetan tea wine with the alcohol content of 45 degrees.
cellaring: and (4) putting the primary pulp Tibetan tea wine into a pottery jar, and storing for 6 months at normal temperature to obtain the finished Tibetan tea wine.
In this example, in the stacking step, the raw material was stirred once every 10 minutes.
in the embodiment, in the step of preparing the Tibetan tea wine, the fermentation temperature is 27 ℃ from 1 st day to 7 th day of the fermentation; the fermentation temperature is 34 ℃ from 8 days to 11 days of fermentation; and (3) after the fermentation is carried out from 12 days to 21 days, adding fermentation additives into the fermented grains on 12 days, and then reducing the fermentation temperature by 0.5 ℃ every day until the temperature of the fermented grains is reduced to 28 ℃ on 21 days of fermentation.
In this embodiment, in the step of preparing the Tibetan tea wine, the Tibetan tea fermented grains are: the starch content is 9%; the water content was 55%.
The original pulp Tibetan tea wine with the alcohol content of 45 degrees prepared in the embodiment is sent to a product quality supervision and inspection institute of yaan city, Sichuan province, and the inspection report number of the product inspection is 2019HW 0244; the contents of the inspection report are as follows:
Example 2:
a preparation method of Tibetan tea wine sequentially comprises the following steps:
preparing raw materials: soaking sorghum, corn and rice in warm water at 85 ℃ for 17 hours respectively, filtering to obtain soaked sorghum, corn and rice, and mixing the soaked sorghum, corn and rice according to the weight percentage of 7: 5: 2, uniformly mixing and stirring to obtain a raw material;
and (3) cooking: placing a layer of coarse bran with the thickness of 3cm in a cooker, pouring the raw materials into the cooker, and cooking for 1.5 hours until no raw core exists in the cooker, the raw materials are slightly bloomed outside, and the raw materials are completely cooked;
weighing water: adding water with the temperature of 85 ℃ into the steamed raw materials until the raw materials absorb water thoroughly and do not flow out;
and (3) stacking: placing the raw materials which absorb water thoroughly on a stacking plate for natural cooling, wherein the stacking thickness is 10cm, and the stacking time is 35 minutes;
cooling: cooling the temperature of the stacked raw materials to 32 ℃ by using a fan, wherein the air speed of the fan is 1000 rpm, and the cooling time is 25 minutes;
Preparing fermented grains: adding 1 weight percent of Xiaoqu into the cooled raw materials, uniformly stirring, adding 18 weight percent of fermented grains into the raw materials, uniformly stirring, standing for 3.5 hours, adding 1.8 weight percent of Daqu into the raw materials, uniformly stirring, standing for 1.5 hours, and obtaining fermented grains;
preparing a soak solution: taking 26% of fermented grains, adding 17% of finished Tibetan tea stored for 2 years in percentage by weight into the fermented grains, feeding the fermented grains into a sealed fermentation tank for fermentation for 8 days to obtain soaked fermented grains, wherein the fermentation temperature is 40 ℃, and feeding the soaked fermented grains into a distiller for distillation to obtain a soaking solution;
preparing a fermentation additive: and (3) soaking the finished Tibetan tea stored in the storage container 2 in the soaking solution for 28 hours to obtain a fermentation additive, wherein the solid-to-liquid ratio of the finished Tibetan tea in the fermentation additive to the soaking solution is 2: 1;
Preparing Tibetan tea wine: adding the fermentation additive into the remaining 74% of fermented grains, and fermenting in a sealed fermentation tank for 25 days to obtain Tibetan tea fermented grains;
And (3) distillation: placing a layer of coarse bran with the thickness of 2cm in a distiller, and then placing the Tibetan tea fermented grains in the distiller to distill for 2.5 hours at the temperature of 160 ℃ to obtain the original Tibetan tea wine with the alcohol content of 49 degrees.
cellaring: and (4) putting the raw stock Tibetan tea wine into a pottery jar, and storing for 12 months at normal temperature to obtain the finished Tibetan tea wine.
in this example, in the stacking step, the raw material was stirred once every 10 minutes.
in the embodiment, in the step of preparing the Tibetan tea wine, the fermentation temperature is 28 ℃ from 1 st day to 7 th day of the fermentation; the fermentation temperature is 35 ℃ from 8 days to 11 days of fermentation; and (3) after the fermentation is carried out from 12 days to 21 days, adding fermentation additives into the fermented grains on 12 days, and then reducing the fermentation temperature by 0.5 ℃ every day until the temperature of the fermented grains is reduced to 28.5 ℃ on 21 days of fermentation.
in this embodiment, in the step of preparing the Tibetan tea wine, the Tibetan tea fermented grains are: the starch content is 10%; the water content was 56%.
the original pulp Tibetan tea wine with the alcohol content of 49 degrees, which is prepared in the embodiment, is sent to a product quality supervision and inspection institute of yaan city, Sichuan province, and the inspection report number of the product inspection is 2019HW 0299; the contents of the inspection report are as follows:
example 3:
a preparation method of Tibetan tea wine sequentially comprises the following steps:
Preparing raw materials: soaking sorghum, corn and rice in warm water at 88 ℃ for 17 hours respectively, filtering to obtain soaked sorghum, corn and rice, and mixing the soaked sorghum, corn and rice according to the weight percentage of 10: 7: 2, uniformly mixing and stirring to obtain a raw material;
and (3) cooking: placing a layer of coarse bran with the thickness of 4cm in a cooker, pouring the raw materials into the cooker, and cooking for 2.5 hours until no raw core exists in the cooker, the raw materials are slightly bloomed outside, and the raw materials are completely cooked;
weighing water: adding water with the temperature of 88 ℃ into the steamed raw materials until the raw materials absorb water thoroughly and do not flow out;
and (3) stacking: placing the raw materials which absorb water thoroughly on a stacking plate for natural cooling, wherein the stacking thickness is 13cm, and the stacking time is 45 minutes;
cooling: cooling the temperature of the stacked raw materials to 33 ℃ by using a fan with the air speed of 1200 rpm for 28 minutes;
Preparing fermented grains: adding 1.1 wt% of Xiaoqu into the cooled raw materials, uniformly stirring, adding 25 wt% of fermented grains into the raw materials, uniformly stirring, standing for 3.5 hours, adding 2.1 wt% of Daqu into the raw materials, uniformly stirring, standing for 1.5 hours, and obtaining fermented grains;
Preparing a soak solution: taking 28% of fermented grains, adding 18% of finished Tibetan tea stored for 3 years in percentage by weight into the fermented grains, feeding the fermented grains into a sealed fermentation tank for fermentation for 9 days to obtain soaked fermented grains, wherein the fermentation temperature is 45 ℃, and feeding the soaked fermented grains into a distiller for distillation to obtain a soaking solution;
Preparing a fermentation additive: and (3) soaking the finished Tibetan tea stored for 3 years in the soaking solution for 30 hours to obtain a fermentation additive, wherein the solid-to-liquid ratio of the finished Tibetan tea in the fermentation additive to the soaking solution is 3: 2;
preparing Tibetan tea wine: adding the fermentation additive into the rest 72% of fermented grains, and fermenting in a sealed fermentation tank for 22 days to obtain fermented grains of Tibetan tea;
And (3) distillation: placing a layer of coarse bran with the thickness of 2cm in a distiller, and then placing the Tibetan tea fermented grains in the distiller to distill for 3.5 hours at the temperature of 170 ℃ to obtain the original Tibetan tea wine with the alcohol content of 50 degrees.
cellaring: and (4) putting the primary pulp Tibetan tea wine into a pottery jar, and storing for 24 months at normal temperature to obtain the finished Tibetan tea wine.
in this example, in the stacking step, the raw material was stirred once every 10 minutes.
In the embodiment, in the step of preparing the Tibetan tea wine, the fermentation temperature is 29 ℃ from 1 st day to 7 th day of the fermentation; the fermentation temperature is 36 ℃ from 8 days to 11 days of fermentation; and (3) after the fermented grains are fermented from 12 days to 21 days, adding fermentation additives into the fermented grains on 12 days, and then reducing the fermentation temperature by 0.5 ℃ every day until the temperature of the fermented grains is reduced to 29 ℃ on 21 days of fermentation.
in this embodiment, in the step of preparing the Tibetan tea wine, the Tibetan tea fermented grains are: the starch content is 11%; the water content was 56.5%.
The original pulp Tibetan tea wine with the alcohol content of 50 degrees, which is prepared in the embodiment, is sent to a product quality supervision and inspection institute of yaan city, Sichuan province, and the inspection report number of the product inspection is 2019HW 0300; the contents of the inspection report are as follows:
example 4:
A preparation method of Tibetan tea wine sequentially comprises the following steps:
Preparing raw materials: soaking sorghum, corn and rice in warm water at 90 ℃ for 18 hours respectively, filtering to obtain soaked sorghum, corn and rice, and then treating the soaked sorghum: corn: the paddy comprises the following components in percentage by weight: 9: 3, uniformly mixing and stirring to obtain a raw material;
and (3) cooking: placing a layer of 5cm thick coarse bran in a cooker, and pouring the raw materials into the cooker to be cooked for 3 hours until no raw core exists in the cooker, the raw materials are slightly bloomed outside, and the raw materials are completely cooked;
Weighing water: adding water with the temperature of 90 ℃ into the steamed raw materials until the raw materials absorb water thoroughly and do not flow out;
and (3) stacking: placing the raw materials which absorb water thoroughly on a stacking plate for natural cooling, wherein the stacking thickness is 15cm, and the stacking time is 50 minutes;
cooling: cooling the temperature of the stacked raw materials to 35 ℃ by using a fan with the wind speed of 1500 rpm for 30 minutes;
preparing fermented grains: adding 1.3 wt% of Xiaoqu into the cooled raw materials, uniformly stirring, adding 30 wt% of fermented grains into the raw materials, uniformly stirring, standing for 4 hours, adding 2.5 wt% of Daqu into the raw materials, uniformly stirring, and standing for 2 hours to obtain fermented grains;
preparing a soak solution: taking 30% of fermented grains, adding 20% of finished Tibetan tea stored for 3 years in percentage by weight into the fermented grains, feeding the fermented grains into a sealed fermentation tank for fermentation for 10 days to obtain soaked fermented grains, wherein the fermentation temperature is 50 ℃, and feeding the soaked fermented grains into a distiller for distillation to obtain a soaking liquid;
preparing a fermentation additive: and (3) soaking the finished Tibetan tea stored for 3 years in the soaking solution for 36 hours to obtain a fermentation additive, wherein the solid-to-liquid ratio of the finished Tibetan tea in the fermentation additive to the soaking solution is 3: 2;
preparing Tibetan tea wine: adding the fermentation additive into the remaining 70% of fermented grains, and fermenting in a sealed fermentation tank for 25 days to obtain Tibetan tea fermented grains;
And (3) distillation: placing a layer of coarse bran with the thickness of 3cm in a distiller, and then placing the Tibetan tea fermented grains in the distiller to distill for 4 hours at the temperature of 180 ℃ to obtain the original Tibetan tea wine with the alcohol content of 53 degrees.
Cellaring: and (4) putting the raw stock Tibetan tea wine into a pottery jar, and storing for 36 months at normal temperature to obtain the finished Tibetan tea wine.
In this example, in the stacking step, the raw material was stirred once every 10 minutes.
In the embodiment, in the step of preparing the Tibetan tea wine, the fermentation temperature is 30 ℃ from 1 st day to 7 th day of the fermentation; the fermentation temperature is 38 ℃ from 8 days to 11 days of fermentation; and (3) after the fermented grains are fermented from 12 days to 21 days, adding fermentation additives into the fermented grains on 12 days, and reducing the fermentation temperature by 0.5 ℃ every day until the temperature of the fermented grains is reduced to 30 ℃ at the 21 st day of fermentation.
in this embodiment, in the step of preparing the Tibetan tea wine, the Tibetan tea fermented grains are: the starch content is 12%; the water content was 57%.
the original pulp Tibetan tea wine with the alcohol content of 53 degrees, which is prepared in the embodiment, is sent to a product quality supervision and inspection institute of yaan city, sichuan province, and the inspection report number is 2019HW 0300; the contents of the inspection report are as follows:
The present invention is not limited to the above-described embodiments, and any modifications, equivalent substitutions, improvements, etc., which are within the spirit and principle of the present invention, should be included in the scope of the present invention.
Claims (4)
1. The preparation method of the Tibetan tea wine is characterized by sequentially comprising the following steps of:
preparing raw materials: soaking sorghum, corn and rice in warm water at 85-90 ℃ for 16-18 hours respectively, filtering to obtain soaked sorghum, corn and rice, and soaking the sorghum, corn and rice in a weight ratio of 5-11: 4-9: 1-3, and uniformly mixing and stirring to obtain a raw material;
And (3) cooking: placing a layer of coarse bran with thickness of 2-5 cm in a cooker, and pouring the raw materials into the cooker to be cooked for 1-3 hours until no raw core exists in the cooker, the raw materials are slightly bloomed outside and are completely cooked;
weighing water: adding water with the temperature of 80-90 ℃ into the steamed raw materials until the raw materials absorb water thoroughly and do not flow out;
And (3) stacking: placing the raw materials which absorb water thoroughly on a stacking plate for natural cooling, wherein the stacking thickness is 8-15 cm, and the stacking time is 30-50 minutes;
Cooling: cooling the temperature of the stacked raw materials to 30-35 ℃ by using a fan, wherein the air speed of the fan is 800-1500 rpm, and the cooling time is 20-30 minutes;
preparing fermented grains: adding 0.8-1.3 wt% of Xiaoqu into the cooled raw material, uniformly stirring, adding 15-30 wt% of fermented grains into the raw material, uniformly stirring, standing for 3-4 hours, adding 1.2-2.5 wt% of Daqu into the raw material, uniformly stirring, standing for 1-2 hours to obtain fermented grains;
Preparing a soak solution: taking 25-30% of fermented grains, adding 16-20% by weight of finished product Tibetan tea stored for 1-3 years into the fermented grains, feeding the fermented grains into a sealed fermentation tank for fermentation for 7-10 days to obtain soaked fermented grains, wherein the fermentation temperature is 34-50 ℃, and feeding the soaked fermented grains into a distiller for distillation to obtain a soaking solution;
Preparing a fermentation additive: and (3) soaking the finished Tibetan tea stored for 1 to 3 years in the soaking solution for 24 to 36 hours to obtain a fermentation additive, wherein the solid-to-liquid ratio of the finished Tibetan tea in the fermentation additive to the soaking solution is 2 to 3: 1-2;
preparing Tibetan tea wine: adding the fermentation additive into the remaining 70-75% of fermented grains, and then feeding the fermented grains into a sealed fermentation tank for fermentation for 18-25 days to obtain fermented grains of Tibetan tea;
And (3) distillation: placing a layer of coarse bran with the thickness of 1cm-3cm in a distiller, and then placing the fermented Tibetan tea grains in the distiller to distill for 2-4 hours at the temperature of 150-180 ℃ to obtain the original Tibetan tea wine with the alcohol content of 45-53 degrees.
cellaring: and (4) putting the raw pulp Tibetan tea wine into a pottery jar, and storing for 6-36 months at normal temperature to obtain the finished Tibetan tea wine.
2. The method for making Tibetan tea wine according to claim 1, wherein the method comprises the following steps: in the stacking step, the raw materials are turned and stirred once every 10 minutes.
3. the method for making Tibetan tea wine according to claim 1, wherein the method comprises the following steps: in the step of preparing the Tibetan tea wine, the fermentation temperature is 27-30 ℃ from 1 st day to 7 th day of the fermentation; the fermentation temperature is 34-38 ℃ from 8 days to 11 days of fermentation; and (3) after the fermented grains are fermented from 12 days to 21 days, adding fermentation additives into the fermented grains on 12 days, and then reducing the fermentation temperature by 0.5 ℃ every day until the temperature of the fermented grains is reduced to 28-30 ℃ at the 21 st day of fermentation.
4. The method for making Tibetan tea wine according to claim 1, wherein the method comprises the following steps: in the step of preparing the Tibetan tea wine, in the Tibetan tea wine fermented grains: the starch content is 9% -12%; the water content is 55-57%.
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| CN102296010A (en) * | 2010-06-25 | 2011-12-28 | 倪建华 | Nutritive tea wine and preparation method thereof |
| CN104830616A (en) * | 2015-05-12 | 2015-08-12 | 重庆市柚神酒业有限责任公司 | Method for preparing sorghum red wine |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102296010A (en) * | 2010-06-25 | 2011-12-28 | 倪建华 | Nutritive tea wine and preparation method thereof |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
| CN104830616A (en) * | 2015-05-12 | 2015-08-12 | 重庆市柚神酒业有限责任公司 | Method for preparing sorghum red wine |
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