CN111534398A - Tea wine production process - Google Patents
Tea wine production process Download PDFInfo
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- CN111534398A CN111534398A CN202010521283.XA CN202010521283A CN111534398A CN 111534398 A CN111534398 A CN 111534398A CN 202010521283 A CN202010521283 A CN 202010521283A CN 111534398 A CN111534398 A CN 111534398A
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- tea
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- production process
- tea leaves
- wine production
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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
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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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a tea wine production process, which specifically comprises the following steps: s1, selecting high-quality fresh tea meeting the conditions; s2, grinding the fresh tea leaves in a grinder; s3, pouring the tea fragments ground in the step S2, a proper amount of glutinous rice and sorghum into a stirrer, and fully stirring and uniformly mixing; s4, putting the mixture prepared in the step S3 into a stirring table, adding a proper amount of 3 types of distiller' S yeast into the stirring table, uniformly stirring for a period of time, and saccharifying; the invention realizes the successful brewing of the tea wine, better preserves the vitamin, mineral substance, chlorophyll, amino acid and tea aroma component of the tea in the brewing process, has the special tea aroma and tea taste, is sweet and quick, has tea taste, is suitable for the public to drink and people who do not drink tea, has wide market prospect, and reduces the production cost and improves the production efficiency by reasonably designing the formula and the brewing process of the wine.
Description
Technical Field
The invention relates to the technical field of tea wine, in particular to a tea wine production process.
Background
As the name suggests, tea wine is tea, is wine and has the taste of tea, so that the tea wine is drunk while drinking, the tea wine is beautiful, is quite special for appreciation and special enjoyment, and is the factor of the first invention in history, namely the wine brewed by fermenting tea leaves as main raw materials. The innovation of brewing wine with tea is recorded in sushi left john ink treasure and ancient book citation for hundreds of years ago, but most people still worry about the brewing of tea, and tea wine products with higher popularity are lacking in the market at present. In addition, because the tea wine takes tea as a main raw material, the problems of high cost of raw materials, long fermentation period and the like exist.
Disclosure of Invention
The invention aims to provide a tea wine production process to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the production process of the tea wine specifically comprises the following steps:
s1, selecting high-quality fresh tea meeting the conditions;
s2, treating fresh tea leaves to remove the astringent taste of the tea leaves, then uniformly shaking the tea leaves to release the fresh aroma of the tea leaves, and immediately grinding the tea leaves in a grinder;
s3, pouring the tea fragments ground in the step S2, a proper amount of glutinous rice and sorghum into a stirrer, and fully stirring and uniformly mixing;
s4, putting the mixture prepared in the step S3 into a stirring table, adding a proper amount of distiller' S yeast into the stirring table, uniformly stirring for a period of time, and saccharifying;
s5, feeding the mixture processed in the step S4 into a fermentation vat, and adding water into the fermentation vat, wherein the ratio of the mixture to the water is 1: 2, adding a proper amount of ingredients into the fermentation cylinder, and carrying out soaking and fermentation;
s6, filtering the successfully fermented tea wine material, and distilling to obtain a semi-finished distilled liquor;
and S7, blending the semi-finished distilled liquor into a certain degree, and filling to obtain the finished product, wherein the degree of the finished product is specifically 53 degrees and 43 degrees.
As a further scheme of the invention: and (5) placing the tea leaves in the step S1 in a shady and cool ventilating place for cool storage, and uniformly spreading the tea leaves in the cool storage process.
As a further scheme of the invention: the cellulose content of the tea leaves selected in the step S1 is 25% -30%.
As a further scheme of the invention: the diameter of the ground tea leaves in the step S2 is 0.45-0.55 cm.
As a further scheme of the invention: in the step S4, the saccharification time is 48 hours, and the temperature is controlled for observation.
As a further scheme of the invention: and the treatment temperature in the step S5 is 25-35 ℃, the observation is carried out, the fermentation time is 30d, and the observation is carried out by controlling the temperature.
As a further scheme of the invention: the mixture after the ingredients are added in the step S5 comprises the following components in parts by weight: 30-50 parts of tea, 30-40 parts of glutinous rice, 25-35 parts of sorghum, 3-7 parts of distiller's yeast, 1-5 parts of fruit distiller's yeast and 1-5 parts of sweet distiller's yeast.
As a further scheme of the invention: before blending, the semi-finished distilled liquor prepared in the step S6 needs to be stored for more than 180 days in a sealing manner, so that the pure taste is reduced, and the fragrance is improved.
Compared with the prior art, the invention has the beneficial effects that:
the invention realizes the successful brewing of the tea wine, better preserves the vitamins, mineral substances, chlorophyll, amino acids, pigments and aroma components of the tea in the brewing process, ensures that the product has special tea aroma, is suitable for the public to drink the wine, has wide market prospect, reduces the production cost and improves the production efficiency by reasonably designing the formula and the brewing process of the wine material.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the production process of the tea wine specifically comprises the following steps:
s1, selecting high-quality fresh tea meeting the conditions;
s2, treating fresh tea leaves to remove the astringent taste of the tea leaves, then uniformly shaking the tea leaves to release the fresh aroma of the tea leaves, and immediately grinding the tea leaves in a grinder;
s3, pouring the tea fragments ground in the step S2, a proper amount of glutinous rice and sorghum into a stirrer, and fully stirring and uniformly mixing;
s4, putting the mixture prepared in the step S3 into a stirring table, adding a proper amount of distiller' S yeast into the stirring table, uniformly stirring for a period of time, and conveying the mixture into a fermentation tank for saccharification;
s5, feeding the mixture processed in the step S4 into a fermentation vat, and adding water into the fermentation vat, wherein the ratio of the mixture to the water is 1: 2, adding a proper amount of ingredients into the fermentation cylinder, and carrying out soaking and fermentation;
s6, filtering the successfully fermented tea wine material, and distilling to obtain a semi-finished distilled liquor;
and S7, blending the semi-finished distilled liquor into a certain degree, and filling to obtain the finished product, wherein the degree of the finished product is specifically 53 degrees and 43 degrees.
And (3) placing the tea leaves in the step S1 in a shady and cool ventilating place for cool storage, and uniformly spreading and scattering the tea leaves in the cool storage process, wherein the tea leaves are fresh tea leaves which are just picked, and the tea leaves are prevented from being piled up during storage, and the tea leaves cannot be pressed into whole piles, so that natural fermentation in the tea leaf storage process is avoided.
The cellulose content of the tea leaves selected in the step S1 is 25%.
The diameter of the ground tea leaves in the step S2 is 0.45 cm.
In the step S4, the saccharification time is 48 hours, and the temperature is controlled for observation.
The treatment temperature in the step S5 is 25 ℃, the observation is carried out, the fermentation time is 30d, and the observation is carried out by controlling the temperature.
The mixture after the ingredients are added in the step S5 comprises the following components in parts by weight: 30 parts by weight of tea leaves, 30 parts by weight of glutinous rice, 25 parts by weight of sorghum, 3 parts by weight of distiller's yeast, 1 part by weight of fruit distiller's yeast, and 1 part by weight of sweet distiller's yeast.
Before blending, the semi-finished distilled liquor prepared in the step S6 needs to be stored for more than 180 days in a sealing manner, so that the pure taste is reduced, and the fragrance is improved.
Example two:
the difference from the first embodiment is that: the cellulose content of the tea leaves selected in the step S1 is 28%; the diameter of the ground tea leaves in the step S2 is 0.5 cm; the processing temperature in the step S5 is 30 ℃; the mixture after the ingredients are added in the step S5 comprises the following components in parts by weight: 40 parts by weight of tea leaves, 35 parts by weight of glutinous rice, 30 parts by weight of sorghum, 5 parts by weight of distiller's yeast, 3 parts by weight of fruit distiller's yeast, and 3 parts by weight of sweet distiller's yeast.
Example three:
the difference from the first embodiment is that: the cellulose content of the tea leaves selected in the step S1 is 30%; the diameter of the ground tea leaves in the step S2 is 0.55 cm; the processing temperature in the step S5 is 35 ℃; the mixture after the ingredients are added in the step S5 comprises the following components in parts by weight: 50 parts by weight of tea leaves, 40 parts by weight of glutinous rice, 35 parts by weight of sorghum, 7 parts by weight of distiller's yeast, 5 parts by weight of fruit distiller's yeast and 5 parts by weight of sweet distiller's yeast.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (8)
1. The tea wine production process is characterized by comprising the following steps:
s1, selecting high-quality fresh tea meeting the conditions;
s2, treating fresh tea leaves to remove the astringent taste of the tea leaves, then uniformly shaking the tea leaves to release the fresh aroma of the tea leaves, and immediately grinding the tea leaves in a grinder;
s3, pouring the tea fragments ground in the step S2, a proper amount of glutinous rice and sorghum into a stirrer, and fully stirring and uniformly mixing;
s4, putting the mixture prepared in the step S3 into a stirring table, adding a proper amount of distiller' S yeast into the stirring table, uniformly stirring for a period of time, and conveying the mixture into a fermentation tank for saccharification;
s5, feeding the mixture processed in the step S4 into a fermentation vat, and adding water into the fermentation vat, wherein the ratio of the mixture to the water is 1: 2, adding a proper amount of ingredients into the fermentation cylinder, and carrying out soaking and fermentation;
s6, filtering the successfully fermented tea wine material, and distilling to obtain a semi-finished distilled liquor;
and S7, blending the semi-finished distilled liquor into a certain degree, and filling to obtain the finished product, wherein the degree of the finished product is specifically 53 degrees and 43 degrees.
2. The tea wine production process according to claim 1, wherein the tea leaves in the step S1 are placed in a cool and ventilated place for cool storage, and the tea leaves are spread uniformly during the cool storage.
3. The tea wine production process of claim 1, wherein the cellulose content of the fresh tea leaves selected in step S1 is 25% to 30%.
4. The tea wine production process of claim 1, wherein the ground tea leaves of step S2 have a chip diameter of 0.45-0.55 cm.
5. The tea wine production process of claim 1, wherein the saccharification time in step S4 is 48h, and the temperature is controlled for observation.
6. The tea wine production process of claim 1, wherein the treatment temperature in step S5 is 25-35 ℃, the observation is performed, the fermentation time is 30d, and the observation is performed while controlling the temperature.
7. The tea wine production process of claim 1, wherein the mixture after the ingredients are added in the step S5 comprises the following components in parts by weight: 30-50 parts of tea, 30-40 parts of glutinous rice, 25-35 parts of sorghum, 3-7 parts of distiller's yeast, 1-5 parts of fruit distiller's yeast and 1-5 parts of sweet distiller's yeast.
8. The tea wine production process of claim 1, wherein the semi-finished distilled spirit obtained in the step S6 is required to be stored in a sealed manner for more than 180 days before blending, so that the pure taste is reduced, and the aroma is improved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010521283.XA CN111534398A (en) | 2020-06-10 | 2020-06-10 | Tea wine production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010521283.XA CN111534398A (en) | 2020-06-10 | 2020-06-10 | Tea wine production process |
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| Publication Number | Publication Date |
|---|---|
| CN111534398A true CN111534398A (en) | 2020-08-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010521283.XA Pending CN111534398A (en) | 2020-06-10 | 2020-06-10 | Tea wine production process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063477A (en) * | 2020-09-28 | 2020-12-11 | 湖南沅陵大曲酒业有限公司 | Brewing method of green tea wine |
| CN113234557A (en) * | 2021-06-15 | 2021-08-10 | 河南信阳南湖生态酒业有限公司 | Brewing process of white spirit brewed from tea leaves |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403563A (en) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | New use of tea in making wine and tea wine brewing process |
| CN102732402A (en) * | 2012-06-21 | 2012-10-17 | 许其云 | Glutinous rice tea wine and its preparation method |
| CN104804943A (en) * | 2015-05-07 | 2015-07-29 | 浙江碧云天农业发展有限公司 | Tea wine and preparation method thereof |
-
2020
- 2020-06-10 CN CN202010521283.XA patent/CN111534398A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403563A (en) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | New use of tea in making wine and tea wine brewing process |
| CN102732402A (en) * | 2012-06-21 | 2012-10-17 | 许其云 | Glutinous rice tea wine and its preparation method |
| CN104804943A (en) * | 2015-05-07 | 2015-07-29 | 浙江碧云天农业发展有限公司 | Tea wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063477A (en) * | 2020-09-28 | 2020-12-11 | 湖南沅陵大曲酒业有限公司 | Brewing method of green tea wine |
| CN113234557A (en) * | 2021-06-15 | 2021-08-10 | 河南信阳南湖生态酒业有限公司 | Brewing process of white spirit brewed from tea leaves |
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Application publication date: 20200814 |