CN110564552A - brewing method of rose black tea cordial - Google Patents
brewing method of rose black tea cordial Download PDFInfo
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- CN110564552A CN110564552A CN201910846051.9A CN201910846051A CN110564552A CN 110564552 A CN110564552 A CN 110564552A CN 201910846051 A CN201910846051 A CN 201910846051A CN 110564552 A CN110564552 A CN 110564552A
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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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- 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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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
the invention relates to a brewing method. The method can fully extract the effective components in the rose and the black tea so as to fully and reasonably utilize resources. The technical scheme is as follows: a brewing method of rose black tea liqueur comprises the following steps: 1) preparing black tea cooking wine; 2) making chrysanthemum cooking wine; 3) and (3) preparing the rose black tea liqueur.
Description
Technical Field
the invention relates to a brewing method, in particular to a brewing method of rose black tea liqueur.
background
along with the rapid development of economic construction, the living standard of people is continuously improved, the commodities in the market are increasingly abundant, and various wine commodities meeting the requirements of people are full of precious; however, most of the existing rose wine or black tea wine is a steeping wine, i.e. the rose or black tea is soaked in the original wine for a period of time. Because the rose black tea is the steeping wine, the extraction of the effective components in the rose or black tea is limited, the effective components cannot be fully utilized, and the resource waste is caused.
disclosure of Invention
The invention aims to overcome the defects of the background technology and provide a brewing method of rose black tea cordial, which can fully extract effective components in rose and black tea so as to fully and reasonably utilize resources.
the technical scheme provided by the invention is as follows:
A brewing method of rose black tea liqueur comprises the following steps:
1) preparation of black tea cooking wine
(1) Extracting raw materials including 5-7 parts by weight of black tea, 0.4-0.6 part by weight of distiller's yeast and 14-18 parts by weight of white sugar;
(2) mixing all the raw materials, putting the mixture into a fermentation vat, adding 90-110 parts by weight of clear water, and uniformly stirring to dissolve white sugar into liquid; a bamboo curtain is covered on the opening of the fermentation cylinder to keep normal ventilation; turning and stirring for 3-4 times every day from the same day to promote uniform fermentation of the materials, wherein the fermentation time is 7-10 days;
(3) Filtering the fermented cooking wine, sterilizing at 70-80 deg.C for 8-12 min to prevent further fermentation of the fermented cooking wine and to shape the wine base;
2) Making chrysanthemum cooking wine
(1) extracting the following raw materials in parts by weight: 90-110 parts of glutinous rice and 4-6 parts of chrysanthemum;
(2) Adding 140-160 parts by weight of clear water into the glutinous rice, placing the glutinous rice in a vat for soaking for 2-3 hours, fishing out the glutinous rice and draining;
(3) Adding chrysanthemum into the glutinous rice with water drained, and putting the glutinous rice into a retort cage for stewing for 1 to 1.2 hours to thoroughly cook the materials; after the cooked materials are taken out, spraying clear water to increase the water absorption of the cooked materials and accelerate the cooling speed of the materials;
(4) Cooling the materials to normal temperature, pouring the materials on a bamboo pad, and mixing with distiller's yeast with the weight of 0.5 percent of the materials; after being mixed evenly, the mixture is put into a fermentation vat for fermentation, and a bamboo curtain is covered to keep the ventilation of the materials; fermenting at 20-25 deg.C for 70-80 hr; after sufficient amount of mother liquor seeps out of the materials, adding 120-140 parts by weight of clear water and uniformly stirring, sealing the opening of the jar with a polyethylene film, and standing and fermenting for 20-25 days;
(5) Carrying out wine hanging operation according to a conventional method
(6) checking the alcohol content, namely the alcohol content of the chrysanthemum cooking wine is required to be more than or equal to 45 degrees;
3) preparation of rose black tea liqueur
(1) Extracting raw materials of 1.5 to 2.5 weight parts of rose, 1.5 to 2.5 weight parts of safflower and 0.8 to 1.2 weight parts of liquorice;
(2) firstly, putting the black tea cooking wine and the chrysanthemum cooking wine into a preparation container to be mixed, wherein the preparation weight ratio is 80 percent of the black tea cooking wine and 20 percent of the chrysanthemum cooking wine;
(3) taking 1.5-2.5% of rose, 0.8-1.2% of safflower and 0.8-1.2% of liquorice according to the total weight of the mixed wine; mixing the three raw materials, wrapping with cotton cloth, adding cobblestones 1-2 times of the total weight of adjuvants, soaking in mixed liquor container for 5-7 days, and sealing the container; the quality of the rose black tea cordial target product is improved, so that the bouquet, the vinosity and the wine color of the cordial product formed by fermentation are improved;
(4) Taking out the soaked raw materials for wrapping, and sterilizing at 70-80 deg.C for 8-12 min to obtain the final product.
The liquor hanging method in the chrysanthemum cooking liquor making process comprises the following steps:
two steaming pots are stacked on the upper part and the lower part of the stove, the steaming pot which contains wine materials and heats is arranged at the lower part, and an evaporator is fixed; a steaming pot with cold water on the upper side and a cooler is fixed; a lead sheet funnel is suspended between the upper steaming pot and the lower steaming pot, and a horn mouth of the funnel is aligned to be opposite to the top-shaped pot bottom; the wine material in the pot is steamed at the lower part, and the hot gas saturated with wine molecules is directly emitted upwards; the hot gas is condensed into countless water-bead wine drops when meeting the cool pot bottom, and a large amount of the wine drops flow downwards to the tip of the gyroscope and are injected into the funnel like spring water; the bottom end of the funnel is communicated with a pipe which is communicated with a jar prepared earlier outside the steaming pot.
the invention adopts a three-stage brewing method: in the first stage, black tea cooking wine obtained by fermenting black tea and white sugar is used as wine base, so that the pure wine taste of the theme product is realized, and functional components such as tea leaves, tea polyphenol, amino acid and the like are reasonably decomposed in the cooking wine. However, the material wine has the defects of low alcohol content, poor wine taste, mixed wine aroma, poor wine color, insufficient aftertaste and the like.
the second stage adopts glutinous rice and chrysanthemum flower to make fermentation, mainly uses the sufficient starch in glutinous rice, mixes the auxiliary material chrysanthemum flower with the functions of removing liver-fire and improving eyesight as raw material and adopts fermentation process to obtain the functional cooking wine with target alcohol content so as to improve the defect of primary finished product in the first stage
a third stage: the rose, the safflower and the liquorice are adopted as medicinal and edible ingredients, and the theme process is carried out around the improvement of the quality and the health-care effect of a target cordial product, so that the fragrance of the rose wine is fixed, the safflower not only increases the effect on the cardiovascular and cerebrovascular health of a human body, but also improves the wine color of the black tea cordial; the liquorice makes up the defect of insufficient aftertaste of the liqueur product.
the invention has the advantages that; through a three-stage brewing method, the defects of low alcohol content, stuffiness, poor wine taste, disordered wine aroma, poor wine color, insufficient aftertaste and the like caused by one-time mixing and simple fermentation of all ingredients are overcome; the effective components in the raw materials are extracted to the maximum extent (according to detection, the extraction rate is more than 95 percent), the organic fusion of the functional components of the compound medicinal and edible raw materials is realized, and the reasonable formation of the alcohol content, the wine aroma, the wine taste and the wine color of the rose black tea liqueur product is promoted. The product has the functions of clearing liver and improving vision, reducing fat and losing weight, maintaining beauty and keeping young, refreshing and restoring consciousness, warming spleen and strengthening stomach and protecting the cardiovascular and cerebrovascular health of human body; meanwhile, tea raw materials are utilized in a diversified manner, so that the full utilization of resources is realized, and the tea is popular with consumers.
Detailed Description
the following is further illustrated with reference to specific examples.
The amounts of the respective materials described below are parts by weight unless otherwise specified.
example 1
a brewing method of rose black tea liqueur comprises the following steps:
1) preparation of black tea cooking wine
(1) The extraction raw materials comprise black tea 5, distiller's yeast 0.6, and white sugar 18;
(2) mixing all the raw materials, putting into a fermentation vat, adding clear water 90, and stirring to dissolve white sugar into liquid; a bamboo curtain is covered on the opening of the fermentation cylinder to keep normal ventilation; stirring with bamboo rod for 3-4 times every day to promote uniform fermentation for 7 days;
(3) filtering the cooking wine formed by fermentation, and sterilizing for 8 minutes at 70-80 ℃;
2) making chrysanthemum cooking wine
(1) Extracting raw materials: 110 parts of glutinous rice and 6 parts of chrysanthemum;
(2) adding clear water 140 into the glutinous rice, placing the glutinous rice in a big jar for soaking for 2 to 3 hours, fishing out the glutinous rice and draining the water;
(3) adding chrysanthemum into the glutinous rice with water drained, putting the glutinous rice into a steamer for steaming for 1.2 hours to fully cook the materials, taking out the wooden steamer, placing the wooden steamer on the ground, and spraying clear water on the materials to increase the water absorption of the cooked materials and accelerate the cooling speed of the materials;
(4) cooling the materials to room temperature, pouring onto bamboo pad, adding distiller's yeast 0.5 wt% of the materials, stirring, fermenting in a large fermentation cylinder, and covering bamboo curtain on the cylinder to keep the materials ventilated; fermenting at 20-25 deg.C for 80 hr; adding clear water 140 and uniformly stirring after sufficient amount of mother liquor seeps out of the materials, sealing the opening of the jar with a polyethylene film, and standing and fermenting for 25 days;
(5) carrying out wine hanging operation according to a conventional method
(6) checking the alcohol content, namely the alcohol content of the chrysanthemum cooking wine is required to be more than or equal to 45 degrees;
3) preparation of rose black tea liqueur
(1) The raw materials (by weight portion) of rose 2.5, safflower 1.5 and licorice root 1.2;
(2) firstly, putting the black tea cooking wine and the chrysanthemum cooking wine into a preparation container to be mixed, wherein the preparation ratio is 80% of the black tea cooking wine and 20% of the chrysanthemum cooking wine;
(3) Taking rose flower 2.5%, safflower 0.8% and licorice root 1.2% of the total weight of the mixed wine; mixing the three raw materials, wrapping with cotton cloth, adding cobblestones 1-2 times of the total weight of adjuvants, soaking in mixed liquor container, standing, soaking for 5 days, and sealing the container;
(4) taking out the soaked raw materials for wrapping, and sterilizing at 70-80 deg.C for 8 min to obtain the final product.
Example 2
A brewing method of rose black tea liqueur comprises the following steps:
1) preparation of black tea cooking wine
(1) The extraction raw materials comprise black tea 7, distiller's yeast 0.4 and white sugar 14;
(2) Mixing all the raw materials, putting into a fermentation vat, adding clear water 110, and stirring to dissolve white sugar into liquid; a bamboo curtain is covered on the opening of the fermentation cylinder to keep normal ventilation; stirring with bamboo rod for 3-4 times every day to promote uniform fermentation for 10 days;
(3) filtering the cooking wine formed by fermentation, and sterilizing at 70-80 ℃ for 12 minutes;
2) Making chrysanthemum cooking wine
(1) Extracting raw materials: glutinous rice 90 and chrysanthemum 4;
(2) Adding clean water 160 into the glutinous rice, placing the glutinous rice in a vat for soaking for 2 to 3 hours, fishing out the glutinous rice and draining the water;
(3) adding chrysanthemum into the glutinous rice with water drained, putting the glutinous rice into a steamer for steaming for 1 hour to fully cook the materials, taking out the wooden steamer, placing the wooden steamer on the ground, and spraying clear water on the materials to increase the water absorption of the cooked materials and accelerate the cooling speed of the materials;
(4) Cooling the materials to room temperature, pouring onto bamboo pad, adding distiller's yeast 0.5 wt% of the materials, stirring, fermenting in a large fermentation cylinder, and covering bamboo curtain on the cylinder to keep the materials ventilated; fermenting at 20-25 deg.C for 70 hr; adding 120 parts of clear water after sufficient amount of mother liquor seeps out of the materials, uniformly stirring, sealing the opening of the jar with a polyethylene film, and standing for fermentation for 20 days;
(5) Carrying out wine hanging operation according to a conventional method
(6) Checking the alcohol content, namely the alcohol content of the chrysanthemum cooking wine is required to be more than or equal to 45 degrees;
3) Preparation of rose black tea liqueur
(1) The raw materials (by weight portion) of rose 1.5, safflower 2.5 and licorice root 0.8;
(2) firstly, putting the black tea cooking wine and the chrysanthemum cooking wine into a preparation container to be mixed, wherein the preparation weight ratio is 80 percent of the black tea cooking wine and 20 percent of the chrysanthemum cooking wine;
(3) taking rose 1.5%, safflower 1.2% and licorice 0.8% of the total weight of the mixed wine; mixing the three raw materials, wrapping with cotton cloth, adding cobblestones 1-2 times of the total weight of adjuvants, soaking in mixed liquor container, standing, soaking for 7 days, and sealing the container;
(4) taking out the soaked raw materials for wrapping, and sterilizing at 70-80 deg.C for 12 min to obtain the final product.
Example 3
a brewing method of rose black tea liqueur comprises the following steps:
1) Preparation of black tea cooking wine
(1) the extraction raw materials comprise black tea 6, distiller's yeast 0.5 and white sugar 16;
(2) Mixing all the raw materials, loading into a fermentation vat, adding clear water 100, and stirring to dissolve white sugar into liquid; a bamboo curtain is covered on the opening of the fermentation cylinder to keep normal ventilation; stirring with bamboo rod for 3-4 times every day to promote uniform fermentation for 8 days;
(3) filtering the cooking wine formed by fermentation, and sterilizing at 70-80 ℃ for 10 minutes;
2) Making chrysanthemum cooking wine
(1) Extracting raw materials: 100 parts of glutinous rice and 5 parts of chrysanthemum;
(2) adding clean water 150 into the glutinous rice, placing the glutinous rice in a big jar for soaking for 3 hours, fishing out the glutinous rice and draining;
(3) Adding chrysanthemum into the glutinous rice with water drained, putting the glutinous rice into a steamer for steaming for 1 hour to fully cook the materials, taking out the wooden steamer, placing the wooden steamer on the ground, and spraying clear water on the materials to increase the water absorption of the cooked materials and accelerate the cooling speed of the materials;
(4) cooling the materials to room temperature, pouring onto bamboo pad, adding distiller's yeast 0.5 wt% of the materials, stirring, fermenting in a large fermentation cylinder, and covering bamboo curtain on the cylinder to keep the materials ventilated; fermenting at 20-25 deg.C for 75 hr; after sufficient amount of mother liquor seeps out of the materials, adding clear water 130 and uniformly stirring, sealing the opening of the jar with a polyethylene film, standing and fermenting for 23 days;
(5) carrying out wine hanging operation according to a conventional method
(6) checking the alcohol content, namely the alcohol content of the chrysanthemum cooking wine is required to be more than or equal to 45 degrees;
3) Preparation of rose black tea liqueur
(1) the raw materials for extraction comprise rose 2, safflower 2 and liquorice 1;
(2) firstly, putting the black tea cooking wine and the chrysanthemum cooking wine into a preparation container to be mixed, wherein the preparation ratio is 80% of the black tea cooking wine and 20% of the chrysanthemum cooking wine;
(3) taking rose flower 2%, safflower 1% and licorice root 1% of the total weight of the mixed wine; mixing the three raw materials, wrapping with cotton cloth, adding cobblestones 1-2 times of the total weight of adjuvants, soaking in mixed liquor container, standing, soaking for 6 days, and sealing the container;
(4) taking out the soaked raw materials for wrapping, and sterilizing at 70-80 deg.C for 10 min to obtain the final product.
Claims (2)
1. a brewing method of rose black tea liqueur comprises the following steps:
1) Preparation of black tea cooking wine
(1) extracting raw materials including 5-7 parts by weight of black tea, 0.4-0.6 part by weight of distiller's yeast and 14-18 parts by weight of white sugar;
(2) mixing all the raw materials, putting the mixture into a fermentation vat, adding 90-110 parts by weight of clear water, and uniformly stirring to dissolve white sugar into liquid; a bamboo curtain is covered on the opening of the fermentation cylinder to keep normal ventilation; stirring for 3-4 times every day to promote uniform fermentation for 7-10 days;
(3) filtering the fermented cooking wine, and sterilizing at 70-80 deg.C for 8-12 min;
2) Making chrysanthemum cooking wine
(1) extracting the following raw materials in parts by weight: 90-110 parts of glutinous rice and 4-6 parts of chrysanthemum;
(2) Adding 140-160 parts by weight of clear water into the glutinous rice, placing the glutinous rice in a vat for soaking for 2-3 hours, fishing out the glutinous rice and draining;
(3) Adding chrysanthemum into the glutinous rice with water drained, and putting the glutinous rice into a retort cage for stewing for 1 to 1.2 hours to thoroughly cook the materials; taking out the cooked material and spraying with clear water;
(4) Cooling the materials to normal temperature, pouring the materials on a bamboo pad, and mixing with distiller's yeast with the weight of 0.5 percent of the materials; after being mixed evenly, the mixture is put into a fermentation vat for fermentation, and a bamboo curtain is covered on the vat opening to keep the ventilation of the materials; fermenting at 20-25 deg.C for 70-80 hr; after sufficient amount of mother liquor seeps out of the materials, adding 120-140 parts by weight of clear water and uniformly stirring, sealing the opening of the jar with a polyethylene film, and standing and fermenting for 20-25 days;
(5) carrying out wine hanging operation according to a conventional method
(6) Checking the alcohol content, namely the alcohol content of the chrysanthemum cooking wine is required to be more than or equal to 45 degrees;
3) preparation of rose black tea liqueur
(1) Extracting raw materials of 1.5 to 2.5 weight parts of rose, 1.5 to 2.5 weight parts of safflower and 0.8 to 1.2 weight parts of liquorice;
(2) Firstly, putting the black tea cooking wine and the chrysanthemum cooking wine into a preparation container to be mixed, wherein the preparation weight ratio is 80 percent of the black tea cooking wine and 20 percent of the chrysanthemum cooking wine;
(3) taking 1.5-2.5% of rose, 0.8-1.2% of safflower and 0.8-1.2% of liquorice according to the total weight of the mixed wine; mixing the three raw materials, wrapping with cotton cloth, adding cobblestones 1-2 times of the total weight of adjuvants, soaking in mixed liquor container for 5-7 days, and sealing the container;
(4) Taking out the soaked raw materials for wrapping, and sterilizing at 70-80 deg.C for 8-12 min to obtain the final product.
2. the brewing method of the rose black tea liqueur according to claim 1, characterized in that: the liquor hanging method in the chrysanthemum cooking liquor making process comprises the following steps:
two steaming pots are stacked on the upper part and the lower part of the stove, the steaming pot which contains wine materials and heats is arranged at the lower part, and an evaporator is fixed; a steaming pot with cold water on the upper side and a cooler is fixed; a lead sheet funnel is suspended between the upper steaming pot and the lower steaming pot, and a horn mouth of the funnel is aligned to be opposite to the top-shaped pot bottom; the wine material in the steaming pot at the lower part is steamed to obtain hot gas which is directly blown upwards and contains wine molecules; the hot gas is condensed into countless water-bead wine drops when meeting the cool pot bottom, and a large amount of the wine drops flow downwards to the tip of the gyroscope and are injected into the funnel like spring water; the bottom end of the funnel is communicated with a pipe which is communicated with a jar prepared earlier outside the steaming pot.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113046200A (en) * | 2021-04-29 | 2021-06-29 | 遵义医科大学 | Rose and black tea mixed pre-blended wine and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101343603A (en) * | 2008-08-15 | 2009-01-14 | 邢海明 | Rose liquor wine and preparation thereof |
| CN101381661A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea cooking wine and brewing method |
| CN107574071A (en) * | 2017-09-22 | 2018-01-12 | 安徽菊泰滁菊草本科技有限公司 | A kind of brewing method of chrysanthemum wine |
| CN108913482A (en) * | 2018-08-15 | 2018-11-30 | 福建省海上茶香茶业有限公司 | A kind of floral type tea wine and preparation method thereof |
-
2019
- 2019-09-09 CN CN201910846051.9A patent/CN110564552A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101343603A (en) * | 2008-08-15 | 2009-01-14 | 邢海明 | Rose liquor wine and preparation thereof |
| CN101381661A (en) * | 2008-10-14 | 2009-03-11 | 刘志良 | Tea cooking wine and brewing method |
| CN107574071A (en) * | 2017-09-22 | 2018-01-12 | 安徽菊泰滁菊草本科技有限公司 | A kind of brewing method of chrysanthemum wine |
| CN108913482A (en) * | 2018-08-15 | 2018-11-30 | 福建省海上茶香茶业有限公司 | A kind of floral type tea wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113046200A (en) * | 2021-04-29 | 2021-06-29 | 遵义医科大学 | Rose and black tea mixed pre-blended wine and preparation process thereof |
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