CN111876287A - 一种红茶酒的生产方法 - Google Patents
一种红茶酒的生产方法 Download PDFInfo
- Publication number
- CN111876287A CN111876287A CN202010782975.XA CN202010782975A CN111876287A CN 111876287 A CN111876287 A CN 111876287A CN 202010782975 A CN202010782975 A CN 202010782975A CN 111876287 A CN111876287 A CN 111876287A
- Authority
- CN
- China
- Prior art keywords
- black tea
- tea
- wine
- stock solution
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 106
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 53
- 235000020279 black tea Nutrition 0.000 title claims abstract description 53
- 235000014101 wine Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013616 tea Nutrition 0.000 claims abstract description 53
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 239000011550 stock solution Substances 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 229940026314 red yeast rice Drugs 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 7
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 235000008118 thearubigins Nutrition 0.000 description 5
- 229920000742 Cotton Polymers 0.000 description 4
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 3
- 235000005487 catechin Nutrition 0.000 description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 229940057059 monascus purpureus Drugs 0.000 description 3
- 235000014620 theaflavin Nutrition 0.000 description 3
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 3
- 229940026509 theaflavin Drugs 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- 241001480003 Chaetothyriales Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000001568 sexual effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229940026510 theanine Drugs 0.000 description 2
- 229940126680 traditional chinese medicines Drugs 0.000 description 2
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- PFTAWBLQPZVEMU-UHFFFAOYSA-N catechin Chemical compound OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003495 polar organic solvent Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
本发明涉及酿酒技术领域,为解决目前茶酒制备方法中存在的问题,本发明提出一种红茶酒的生产方法,将茶叶与粮食原料分别进行独立炒制,发酵,陈酿,最后进行混合蒸馏。生产中得到的红茶酒茶香与酒香融合,缓慢释放,酒体清澈透明,并富含茶功能强化因子。
Description
技术领域
本发明涉及酿酒领域,具体涉及一种红茶酒的生产方法。
背景技术
茶酒是指以茶叶为主要原料酿制或配制而成含乙醇的功能性饮品的统称,产品含茶氨酸、γ-氨基丁酸、儿茶素(糖苷)、茶叶高级香组分(芳樟醇、橙花叔醇等)。其可显著缓解和降低酒精性损伤,改善酒后不适。目前,常用的茶酒制备方法为(1)浸提法:茶最早记载为药用,经后人长期实践,发现茶可配合其他中草药,医治多种疾病。酒精是一种良好的半极性有机溶剂,中药的多种有效成分易溶于其中,药借酒力、酒助药势而充分发挥其疗效。上古时期记载的米酒浸茶是现代浸提工艺制备茶酒的开山鼻祖。但是浸提法往往会出现浸提液不清澈、茶香不足等问题,不同种类酒基所浸提的茶的色泽与茶中内含物的浸出量不尽相。同(2)发酵法:将茶叶、粮食、酵母活化液混合进行固态发酵,然后压滤酒液、调配。采用发酵法制备的茶酒,酒精度偏低,酒体浑浊,有沉淀,其能有效提取茶叶功能成分,却难以保持茶叶的风味。(3)配制法:将茶叶提取物直接添加到酒基中佐以食品添加剂进行调配。此法简单易行,但如何保证茶的原汁原味,获得茶与酒并存的效果则有待探讨。
发明内容
为解决目前茶酒制备方法中存在的问题,本发明提出一种红茶酒的生产方法,生产中得到的红茶酒茶香与酒香融合,缓慢释放,酒体清澈透亮,并富含茶功能强化因子。
本发明是通过以下技术方案实现的:一种红茶酒的生产方法包括以下步骤;
(1)制作成红茶备用;
所述的红茶制备步骤包括所述的红茶制备步骤包括萎凋、轻渥堆、晒青、揉捻、发酵、晒干、回皮、初烘、再回皮、提香10个步骤。常规红茶生产工艺是萎凋、揉捻、发酵、烘干四个步骤。所述的轻渥堆为萎凋后青叶3至5分钟,增助芬香物的转化;所述的回皮为在渥堆在一起盖上全棉布或装箱不封口,箱口盖上棉布,自然和潮3-5天。
作为优选,制茶酒的红茶,更注重口感的醇厚度。
红茶是由茶叶内多酚氧化酶反应为主而发生生化反应而制备成的发酵茶类,80%-90%的茶多酚被氧化生成茶黄素、茶红素和茶褐素,其中茶红素占茶色素的70%以上,因此,红茶特征的茶活性因子是茶红素。茶黄素、茶红素以及茶褐素都有抑制炎症因子产生的作用,抑制强弱的顺序是:茶褐素>茶红素>茶黄素>儿茶素。也就是说,氧化程度越强,抗炎症的功能越强。因此,本申请通过日光晒青、日光晒干使茶叶细胞间隙中游离水,在光热作用下流动,浓度增大,开始一系列化学变化,提高红茶的氧化程度,同时叶温升高,部分低沸点芳香物质挥发,通过提香有郊的提高茶叶的芳香物的转化,制备得到的红茶口感更醇厚,带花蜜香,香气更持久。利用本方法制备的红茶酒,酒里带蜜香也有红茶的回甘。
作为优选,选用两叶一芽或两叶春茶新叶制作成红茶,选用春茶是可以有郊避免农残等安全问题。更优选为浙江有性系繁殖全体种木禾茶、鸠坑种,可以提高茶味层次感。而常用的龙井43、乌牛早等无性系等品种不适合用于本发明红茶酒的制备。
(2)将白酒的原料进行浸泡、粉碎、蒸煮,摊凉后拌入酒曲装入酒缸加水进行初步发酵,然后进行蒸馏提取白酒原液;
采用常规方法将生产白酒的原料进行浸泡、粉碎、蒸煮,摊凉后拌入酒曲装入酒缸加水进行初步发酵。作为优选,在0-25℃初步发酵180天,把白酒原料充分发酵。
作为优选,酒曲为红曲,更优选为选用浙江东阳7-8月晒制的红曲发酵,不可添加发酵酶和黑曲。用发酵酶酿制的喝后有上头的感觉。用黑曲酿制的,出酒率会高一些但口感入口有微微带刺激性,更烈口,入口沒有了绵柔感。
(3)将步骤(1)制备的红茶加入白酒原液中二次发酵;
作为优选,红茶与白酒的质量比为3:100。
作为优选,在室温下发酵大于20-32天。低于20天会造成茶多糖转化不明显而影响酒液茶味不够浓郁、甜味不足,超过32天酒液会出现酸臭味,更优选为25天,所述的室温为20±5℃。如果气温低于10℃左右可延长2到5天发酵时间。发酵期间需要不停的搅拌,搅拌的要非常均匀,每天上下搅动,让新鲜空气进入,在有氧状态下发酵使其茶香保持泡出来茶汤的鲜香。如不搅动,成品洒里的茶香会有闷味没有了红茶刚泡出来的鲜味。
作为优选,步骤(1)制备的成品红茶要入库存放一年以上再重新复焙提香,复焙后的红茶更具有陈香与醇厚。制备茶酒后会使成品酒中具有红茶的陈香,入口也有红茶汤的绵柔,酒的液体也有陈年红茶汤色的黄亮。
作为优选,添加红曲进行二次发酵,红曲添加量与红茶和白酒原液的质量和比为1:1-20。红曲优选为选用浙江东阳7-8月晒制的红曲发酵,不可添加发酵酶和黑曲。
(4)将步骤(3)发酵后产物进行蒸馏提取红茶酒原液;
作为优选,在70-75℃进行蒸馏,蒸馏后保持红茶酒原液70-75℃,15分钟左右,这样可以有效的提高甲醛的挥发,来降低酒原液中的甲醛含量。
(5)将红茶酒原液进行过滤、澄清、陈化、勾兑即得成品红茶酒。
本发明将茶叶与粮食原料分别进行独立炒制,发酵,陈酿,最后进行混合蒸馏。
与现有技术相比,本发明的有益效果是:本发明制备的茶酒茶香与酒香融合,缓慢释放,酒体清澈透亮,并富含茶功能强化因子(茶氨酸、儿茶素、γ-氨基丁酸)。
具体实施方式
下面通过实施例对本发明作近一步详细说明,实施例中所用原料均可市购。
实施例1
(1)制作成红茶备用;
选用春季采摘的浙江有性系繁殖全体种木禾茶,两叶一芽新叶经过室内萎凋装框轻渥堆4分钟,再移至日光晒青,晒青过程中轻手翻拌,当叶面光泽消失,转为暗绿色,发出微青草味时晒青停止进行手工揉捻,然后采用大堆发酵,发酵堆高1.0-1.5米,室温下3小时后摊开自然晒干2天,使茶叶含水量低于40%,然后回皮(渥堆盖上全棉布,自然和潮4天),初烘使茶叶含水量降至5%、再回皮(渥堆盖上全棉布,自然和潮4天),提香制备红茶,备用,茶叶褐红,茶汤滑口,汤色红浓。
(2)所选精米浸润24小时后,淘净蒸熟,摊凉后拌入浙江东阳7-8月晒制的红曲装入酒缸加水进行20℃初步发酵180天,然后在75℃进行蒸馏提取白酒原液;红曲的添加量为精米质量的6%。
(3)将步骤(1)制备的红茶加入到步骤(2)制备的白酒原液中,同时加入浙江东阳7-8月晒制的红曲在25℃二次发酵25天;
红茶与白酒的质量比为3:100,红曲添加量与红茶和白酒原液的质量和比为1:10。
(4)将步骤(3)发酵后产物在75℃进行蒸馏,提取红茶酒原液,并在75℃温度下保持红茶酒原液15分钟;
(5)将红茶酒原液进行过滤、澄清、陈化、勾兑即得成品红茶酒。
红茶酒酒体透亮似如陈年红茶汤色的略黄透亮,闻着有浓浓的蜜甜香,入口有白酒醇柔又有满口的红茶香,也有如茶汤入喉的回甘回香,茶香茶气真正与酒融为一体。
Claims (7)
1.一种红茶酒的生产方法,其特征在于,所述生产方法包括以下步骤;
(1)制作成红茶备用;
(2)将白酒的原料进行浸泡、粉碎、蒸煮,摊凉后拌入酒曲装入酒缸加水进行初步发酵,然后进行蒸馏提取白酒原液;
(3)将步骤(1)制备的红茶加入白酒原液中二次发酵;
(4)将步骤(3)发酵后产物进行蒸馏提取红茶酒原液;
(5)将红茶酒原液进行过滤、澄清、陈化、勾兑即得成品红茶酒。
2.根据权利要求1所述的红茶酒的生产方法,其特征在于,步骤(1)中所述的红茶制备步骤包括所述的红茶制备步骤包括萎凋、渥堆、晒青、揉捻、发酵、晒干、回皮、初烘、回皮、提香10个步骤。
3.根据权利要求1或2所述的红茶酒的生产方法,其特征在于,选用两叶一芽或两叶春茶新叶制作成红茶。
4.根据权利要求1所述的红茶酒的生产方法,其特征在于,步骤(2)中酒曲为红曲。
5.根据权利要求1所述的红茶酒的生产方法,其特征在于,步骤(3)中红茶与白酒的质量比为3:100。
6.根据权利要求1或5所述的红茶酒的生产方法,其特征在于,步骤(3)中室温下发酵大于20-32天。
7.根据权利要求1或5所述的红茶酒的生产方法,其特征在于,步骤(3)添加红曲发酵,红曲添加量与红茶和白酒原液的质量和比为1:1-20。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010782975.XA CN111876287A (zh) | 2020-08-06 | 2020-08-06 | 一种红茶酒的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010782975.XA CN111876287A (zh) | 2020-08-06 | 2020-08-06 | 一种红茶酒的生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111876287A true CN111876287A (zh) | 2020-11-03 |
Family
ID=73211817
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010782975.XA Pending CN111876287A (zh) | 2020-08-06 | 2020-08-06 | 一种红茶酒的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111876287A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114410403A (zh) * | 2022-01-27 | 2022-04-29 | 茅台学院 | 一种茶香白兰地的生产方法 |
CN116083198A (zh) * | 2023-02-08 | 2023-05-09 | 福建技术师范学院 | 一种变温发酵茶酒的酿造方法及其串香工艺 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1403563A (zh) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | 茶叶用于制酒的新用途及茶叶酒的酿制方法 |
CN102586062A (zh) * | 2011-12-02 | 2012-07-18 | 王建桦 | 一种茶酒配制方法 |
CN104371887A (zh) * | 2014-10-27 | 2015-02-25 | 贵州凤冈文士锌硒茶酒开发有限公司 | 一种茶酒及其酿造方法 |
CN106922874A (zh) * | 2017-02-14 | 2017-07-07 | 上官青松 | 一种以茶叶为主料的特色清肺养生茶及其制备方法 |
CN109221481A (zh) * | 2018-10-22 | 2019-01-18 | 金寨县徽味香生态茶叶有限公司 | 一种六安瓜片的加工工艺 |
-
2020
- 2020-08-06 CN CN202010782975.XA patent/CN111876287A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1403563A (zh) * | 2002-09-25 | 2003-03-19 | 俸仕宏 | 茶叶用于制酒的新用途及茶叶酒的酿制方法 |
CN102586062A (zh) * | 2011-12-02 | 2012-07-18 | 王建桦 | 一种茶酒配制方法 |
CN104371887A (zh) * | 2014-10-27 | 2015-02-25 | 贵州凤冈文士锌硒茶酒开发有限公司 | 一种茶酒及其酿造方法 |
CN106922874A (zh) * | 2017-02-14 | 2017-07-07 | 上官青松 | 一种以茶叶为主料的特色清肺养生茶及其制备方法 |
CN109221481A (zh) * | 2018-10-22 | 2019-01-18 | 金寨县徽味香生态茶叶有限公司 | 一种六安瓜片的加工工艺 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114410403A (zh) * | 2022-01-27 | 2022-04-29 | 茅台学院 | 一种茶香白兰地的生产方法 |
CN116083198A (zh) * | 2023-02-08 | 2023-05-09 | 福建技术师范学院 | 一种变温发酵茶酒的酿造方法及其串香工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5119343B2 (ja) | 枇杷酒及びその製造方法 | |
KR100542451B1 (ko) | 약주의 제조방법 | |
KR100797184B1 (ko) | 천연과즙을 이용한 과실맥주의 제조방법 | |
KR101278657B1 (ko) | 하수오주 및 그 제조방법 | |
CN114365784B (zh) | 一种利用微生物发酵改善咖啡风味的方法 | |
CN105360434B (zh) | 枣红茶的制备方法 | |
CN110295096A (zh) | 一种杞香型枸杞蒸馏白酒的酿造方法 | |
CN1389557A (zh) | 一种柿子酒的生产方法 | |
CN111876287A (zh) | 一种红茶酒的生产方法 | |
CN112522050A (zh) | 一种清酒的酿造方法 | |
CN107197974A (zh) | 一种柠檬红茶的制备方法 | |
KR100669233B1 (ko) | 가시오가피를 함유한 막걸리 및 그 제조방법 | |
CN113186061A (zh) | 一种米酒的制备方法 | |
CN112063464A (zh) | 一种高抗氧化活性的茶啤酒及其制备方法 | |
KR100921692B1 (ko) | 석창포와 연 그리고 알칼리수를 이용한 약주의 제조방법 및그 약주 | |
KR100643735B1 (ko) | 두릅나무과 관목의 과실을 주재료로 하는 발효 과실주 및그 제조방법 | |
CN104804943A (zh) | 一种茶叶酒及其制备方法 | |
KR101014458B1 (ko) | 정제당 및 효모를 이용한 급속 발효주의 제조방법 | |
KR101136487B1 (ko) | 복분자?홍삼주의 제조방법 및 그에 의하여 제조된 복분자?홍삼주 | |
CN106350342A (zh) | 一种酸梅酒的制作方法 | |
CN111548872A (zh) | 一种沙果啤酒的制备方法 | |
KR20110075446A (ko) | 대학찰옥수수를 이용한 발효주 및 침출주의 혼합주 제조 방법 | |
CN110951566A (zh) | 一种复合香型青稞酒及其酿造工艺 | |
KR20160099214A (ko) | 블루베리 맥주의 제조방법 | |
KR102052024B1 (ko) | 낮은 도정율의 팽화미를 사용하고 백탁입자의 압착여과 및 활성탄흡착여과를 활용한 청주의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201103 |
|
RJ01 | Rejection of invention patent application after publication |