CN1122711C - Spirit brewed by distilled tea - Google Patents
Spirit brewed by distilled tea Download PDFInfo
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- CN1122711C CN1122711C CN 00104891 CN00104891A CN1122711C CN 1122711 C CN1122711 C CN 1122711C CN 00104891 CN00104891 CN 00104891 CN 00104891 A CN00104891 A CN 00104891A CN 1122711 C CN1122711 C CN 1122711C
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- tea powder
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
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- 239000000843 powder Substances 0.000 claims description 38
- 239000000463 material Substances 0.000 claims description 12
- 235000015096 spirit Nutrition 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
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- 238000010025 steaming Methods 0.000 claims description 6
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- 206010020843 Hyperthermia Diseases 0.000 claims description 2
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Abstract
The present invention relates to a making method for tea wine with low degree. Tea is used as raw materials pulverized, added with water, steamed, cooled and stacked for fermentation, and brewed liquid yeast wine and distilled yeasts are matched and mixed with the raw materials for semi-solid fermentation and completely solid distillation to prepare wine. The method has the advantage of simple manufacturing process, the tea is used for substituting for grain, the wine has clarifying and transparent colors, and the original fragrance and the nutrient components of the tea and the mellow taste of the wine are kept.
Description
Technical field
The present invention relates to a kind of making method of tea wine.
Background technology
There is long drinking and the custom of drinking tea in China, but wine and tea are two kinds of diverse drinks in itself.Tea is a kind of beverage of traditional health, contains the material composition of multiple beneficial in human body.Topmost composition is a sugar and protein-based in the tealeaves, and the content of sugar in tealeaves accounts for 20%-30%.Wine then is to strengthen blood circulation, has irritating beverage, and bigger with the liquor consumption grain of pure grain brew, and apotrophic shortcoming.How both are combined is a difficult problem always.Existing tea Wine mainly be with tealeaves with alcohol directly prepare, auxiliary tone forms, its fragrance, tone often depend on wine composition and alcohol, lack the natural tea perfume (or spice) and the nutrition of tealeaves.Also apply for a patent 96117619.9 disclosed a kind of " low tea wine and preparation method thereof " just like China, it is that the mixing distillate that will contain theine mixes in the grain wine according to a certain percentage and makes.This method is that the affinity of tealeaves and wine is poor, the nutrition and the tealeaves fragrance of tealeaves can not be dissolved in the wine body fully, and is slightly not good enough to the stability that keeps tea perfume (or spice), also lacks the distinctive natural nutrition composition of tealeaves simultaneously.
Summary of the invention
The objective of the invention is in order to overcome the deficiency of prior art, provide a kind of tea aromatic strongly fragrant, good stability, and be rich in the spirit brewed by distilled tea of tealeaves nutrition.
The object of the present invention is achieved like this: it is pulverized tealeaves earlier, adding the 1.8-2.2 clear water of drinking doubly then stirs, again after cold, the solid-state pile-fermentation process of tea powder are steamed, loose to heat, put into jar fermenter, adding a certain proportion of in cylinder simultaneously is the liquid distiller's yeast that the raw material brew forms with the grain class, mix co-fermentation then, distillation is at last got wine and is formed; Described pile-fermentation room temperature is with more than 25 ℃, and relative humidity about 85% is good, and it is appropriateness that the wet heap time is distributed the vinasse giving off a strong fragrance naturally with tea powder in piling; Mix wine unstrained spirits pH value before the described mixing co-fermentation between 4.5-5, the fermentation room temperature was generally fermented 3-4 days between 25 ℃-30 ℃.It is all solid state distillation that auxiliary material is regulated wine unstrained spirits humidity that described distillation can be adopted with pure tea powder.
Advantage of the present invention is: technology is simple, with tea for grain, the wine body water white transparency of making, and contain the natural tea perfume and the nutrition of tealeaves, it both had been different from the traditional liquor class with the big and apotrophic shortcoming of pure grain brew consumption grain, also was different from the colour mixture tea inebriant that tealeaves forms with the direct auxiliary tone of alcohol.
Description of drawings
Fig. 1 is a process flow sheet of the present invention.
Embodiment
Embodiment to the present invention is described further below in conjunction with accompanying drawing:
Embodiment: concrete production technique is by 1. tea (powder) solid-state (wet heap) fermentation; 2. liquid distiller's yeast brew; 3. tealeaves (powder) and liquid distiller's yeast, distiller's yeast mixed fermentation; 4. four processes such as solid state distillation are formed.
1. tealeaves (powder) solid state fermentation: by (1) raw material tealeaves, pulverize (2) by technical process, and (3) add water, and (4) heat is steamed (5) spreading for cooling, compositions such as (6) pile-fermentation.
(1) raw material tealeaves:, require fragrant pure, the free from extraneous odour of dry, tea to go bad and other class impurity no matter tender tea stalk, tea dust that the dried tea blank of teas kind, rank, explained hereafter and machinery are gathered and processed down all can adopt.
(2) pulverize: adopt machinery (beater grinder) unification to be ground into Powdered, title " tea powder ", can pass through 40 mesh sieves approximately.The purpose of pulverizing is to be convenient to the unified of raw material utilize, and improves material utilization, also is convenient to add water and absorbs.
(3) water distribution: directly adding free from extraneous odour and drink clear water 1.8-2.2 doubly in the tea powder, is appropriateness with tea powder water content about 60%, repeatedly mixes and stirs, and requires the tea powder to absorb water fully evenly.
(4) heat is steamed, and its effect is sterilization, and the composition that emits bad smell mainly is that heat is wet, enzymatic action for tealeaves rises in the pile-fermentation process.Concrete operations are similar with traditional loaded steamer steaming grain.Adopt tradition to steam material rice steamer bucket for steaming material equipment, with steam-heated cal(l)andria, see gas successively evenly material loading, go up rice steamer and finish, treat garden gas, continue approximately to steam 10 minutes, can go out rice steamer.
(5) diffusing cool: as the tea powder after the heat steaming to be gone out rice steamer spread on clean water mud ground face, in time push heat radiation aside with wooden winnowing spade.Degree of heat radiation will be according to the room temperature control of fermentation (wet heap), generally more than 30-35 ℃.
(6) fermentation (wet heap): be make white spirit peculiar operation together in making of tea, also be to form the make white spirit key operation of quality and yield of tea, it mainly acts on is the carbohydrate composition of unifying in the tealeaves, under hot wet condition, produce enzymatic action, and change into fermentable sugar, can eliminate simultaneously the green grass gas in the different tealeaves, impel the tea powder to produce the vinasse giving off a strong fragrance naturally.
Tea powder fermentation (wet heap) requires to have that suitable condition, wet stacking yard will clean totally, free from extraneous odour, cleaning-less bacteria infection, and room temperature can be more than 25 ℃, and relative humidity is about 85%.
Concrete operations, tea powder a little more than room temperature after the heat radiation gently is stacked at proving room, wet cloth of underlay or plastic cloth, stack the about 40-50cm of thickness, wide about 70-100cm, tea powder water content is about 60%, piled around the tea powder should note, end face is clapped tight, can not excessively compress, in order to avoid anoxic in the heap influences quality, require the loam cake plastic cloth to be suitable for heat and moisture preserving, the wet heap time was generally 20-25 hour, also can suitably grasp according to room temperature and wet heap degree, should diligently check the heap temperature in the wet heap process, as pile temperature above more than 60 ℃, answer turning once,, also be suitable for the wet heap of tea powder even in order to avoid the tea powder is rotten.Wet heap degree: have blue or green gas peculiar smell not have the vinasse giving off a strong fragrance with the tea powder and be that wet heap is not enough, should prolong the wet heap time; Do not have blue or green smell with the tea powder, the tea powder distributes the vinasse giving off a strong fragrance naturally for appropriate in the heap, can add koji fermentation under the fermentation pithos mixes liquid distiller's yeast; As the tea powder acid smell of turning sour being arranged is wet heap transition, is unfavorable for mixed fermentation, can influence the quality among the wine body.
2. liquid distiller's yeast brew
Liquid distiller's yeast brew is that to select the high rice of the starch-containing matter of grain class for use be raw material, is the production technique according to traditional distilled liquor, first culture saccharification, after add water 120%-130% fermentation and be liquid distiller's yeast.By technical process for (1) raw material rice (2) soak (3) drain (4) just steam water-sprinkling continuous steam (5) for the second time water-sprinkling steam (6) spreading for cooling (7) again and add that cylinder saccharification (9) adds compositions such as water by fermentation under the bent powder (8).The effect of liquid distiller's yeast mainly has been the hydrolysis that drives many materials of tea powder composition, co-fermentation (its concrete operations are identical with traditional distilled liquor production technique).
3. tea powder, liquid distiller's yeast (adding distiller's yeast) mixed fermentation.
The tea powder is after (wet heap) fermentation, when adding jar fermenter, add the above-mentioned liquid distiller's yeast that makes and be mixed into the fermentation of semi-solid state formula, purpose is starch concentration and the hydrolysis of liquid moisture content in some matter utilization distiller's yeast of tea powder, tea powder after solid-state (wet heap) fermentation is suitable for the moisture content of regulating in the distiller's yeast liquid simultaneously, mutually with the mode of regulating, formed the mixed fermentation of semi-solid state formula by this material naturally.For replenishing and remedy the dynamics that liquid distiller's yeast drives solid-state tea powder limit saccharification, limit fermentation, add distiller's yeast again, reach the shortening yeast phase, improve the purpose of liquor output rate.The distiller's yeast here is meant active dry yeast and saccharifying enzyme.
The condition of mixed fermentation: be suitable for indoor pithos fermentation, proving room requires and can the naturality sealing be incubated, again can be aeration-cooling with season naturally, the fermentation room temperature is most appropriate between 25 ℃-30 ℃, fermentation requires sanitation and hygiene, the pithos volume of fermentation usefulness should in order to avoid wine unstrained spirits, the gas expansion of mixed fermentation overflow, drain standby greater than more than 30% of the amount of fermentation that always feeds intake after cleaning with High Temperature Sterilization.
The specific operation process of mixed fermentation: tea powder and liquid distiller's yeast should drop into simultaneously, ratio is generally 100% (can increase and decrease flexibly according to different situations fully), both should stir after mixing, pH value in the resampling analysis mixing wine unstrained spirits, general is the effect that is suitable for saccharifying enzymic activity with the 4.5-5 scope, surpass more than 5.6 as the Ph value, can add an amount of organic acid (citric acid) to regulate acidity, ferment in order to the tea powder, also can lower the tea powder and increase the ratio of liquid distiller's yeast in mixed fermentation, with in the distiller's yeast liquid and the pH value in the mix-fermented wine unstrained spirits.Add saccharifying enzyme and high property dry yeast then, concrete consumption is in tea powder input amount, and saccharifying enzyme is 120U-150U/g, and active dry yeast is 0.8%-1%, and the concrete operation method of active dry yeast and saccharifying enzyme is according to products instruction.After cylinder is gone in medication, require to mix and stir well evenly, with plastic film sealing cylinder mouth, the general fermentation three, four days between 25 ℃-30 ℃ of fermentation room temperature is retortable.
4. solid state distillation
Moisture content in the semi-solid ferment wine unstrained spirits should be greater than the 20%-30% of all solid state fermented wine unstrained spirits, the all solid state distillation of this process using, should strengthen supplementary product consumption, regulating humidity in the wine unstrained spirits, be 1.5-2 times (tea powder water regain is more than 250%) that auxiliary material (should behind overheated steaming, wet heap enzymolysis hyperthermia drying) can replace other consumptions with pure tea powder.Adopting solid state distillation is the purpose of auxiliary material with the tea powder, according to the distillation General Principle, can make in the wine unstrained spirits and auxiliary material in tealeaves nutrition and tealeaves fragrance bring among the wine body in company with wine steam, improve and outstanding wine body quality.The concrete operations of solid state distillation are identical with the solid-state steaming method of traditional liquor.The groove unstrained spirits that goes out rice steamer after the distillation should in time dispel the heat, so that second takes turns down koji fermentation.
Claims (2)
1. spirit brewed by distilled tea, it is characterized in that: at first tealeaves is pulverized, adding the 1.8-2.2 clear water of drinking doubly then stirs, steam, loose cool, tea powder in room temperature more than 25 ℃ and under relative humidity 85% condition after the solid-state pile-fermentation process through heat again, put into jar fermenter, in cylinder, add liquid distiller's yeast simultaneously, add saccharifying enzyme and high activity dried yeast then, mixed fermentation, distillation is at last got wine and is formed, wherein said liquid distiller's yeast is to be raw material with the rice, according to the cultivation fermentation of distilled liquor technology elder generation, after add water 120-130% fermentation and make.
2. spirit brewed by distilled tea as claimed in claim 1 is characterized in that: described distillation can adopt that the pure tea powder of hyperthermia drying is all solid state distillation that auxiliary material is regulated wine unstrained spirits humidity behind overheated steaming, pile-fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00104891 CN1122711C (en) | 2000-04-03 | 2000-04-03 | Spirit brewed by distilled tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00104891 CN1122711C (en) | 2000-04-03 | 2000-04-03 | Spirit brewed by distilled tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1273270A CN1273270A (en) | 2000-11-15 |
| CN1122711C true CN1122711C (en) | 2003-10-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 00104891 Expired - Fee Related CN1122711C (en) | 2000-04-03 | 2000-04-03 | Spirit brewed by distilled tea |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700097B (en) * | 2009-11-16 | 2012-03-28 | 黄誉进 | Tea feed and preparation method thereof |
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| CN100445358C (en) * | 2006-08-11 | 2008-12-24 | 王称兴 | Process for preparing white tea wine |
| CN102643737B (en) * | 2012-05-22 | 2013-05-01 | 福建农林大学 | Bamboo tea wine and preparation method thereof |
| CN102925331B (en) * | 2012-10-26 | 2013-09-11 | 广东轻工职业技术学院 | Tea wine and preparation method thereof |
| CN103173320B (en) * | 2013-04-18 | 2015-03-04 | 李伟铭 | Grain-free brewed tea wine and manufacturing process thereof |
| CN104140907B (en) * | 2013-10-16 | 2016-03-16 | 武汉旗裕高新技术有限公司 | A kind of tea wine preparation technology |
| CN104818183A (en) * | 2015-04-24 | 2015-08-05 | 陆开云 | Method for brewing selenium-rich tea wine with selenium-rich tea |
| 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 |
| CN104845817B (en) * | 2015-05-29 | 2017-06-30 | 谭宗志 | A kind of preparation method of tea wine |
| CN104962445B (en) * | 2015-07-09 | 2017-06-06 | 周然 | A kind of preparation method and applications of green tea wine |
| CN105087240A (en) * | 2015-07-22 | 2015-11-25 | 六安市金土地农业科普示范园 | Maca and mulberry wine and preparation method thereof |
| CN105087272B (en) * | 2015-08-25 | 2017-08-29 | 陈克春 | A kind of preparation method of tea wine |
| CN106281849A (en) * | 2016-08-11 | 2017-01-04 | 贵州凤冈文士锌硒茶酒开发有限公司 | A kind of brewing method of low methanol green tea wine |
| CN114958526A (en) * | 2021-02-23 | 2022-08-30 | 安徽金种子酒业股份有限公司 | Process method for cultivating brewing tea koji in summer and autumn tea pile fermentation mode |
-
2000
- 2000-04-03 CN CN 00104891 patent/CN1122711C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700097B (en) * | 2009-11-16 | 2012-03-28 | 黄誉进 | Tea feed and preparation method thereof |
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| Publication number | Publication date |
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| CN1273270A (en) | 2000-11-15 |
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Owner name: NINGHAI COUNTY SHENNONG TEA BREWING WINE CO., LTD. Free format text: FORMER OWNER: HU NINGHUA Effective date: 20091016 |
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Effective date of registration: 20091016 Address after: Jia Jia town, Ninghai County, Zhejiang County, Shimen Province Patentee after: Ninghai Shennong brewing wine Co., Ltd. Address before: Ninghai County, Zhejiang Province Jia Jia Ho Town, hang up the village Patentee before: Hu Ninghua |
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