CN112574844B - Double-section controllable dynamic solid-liquid circulation tea wine fermentation process - Google Patents
Double-section controllable dynamic solid-liquid circulation tea wine fermentation process Download PDFInfo
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Abstract
The invention discloses a double-section controllable dynamic solid-liquid circulation tea wine fermentation process, which comprises the following steps: (1) first solid fermentation: removing impurities from 5 parts by weight of tea leaves, soaking the tea leaves in 15 parts by weight of boiled water with the temperature of more than 80 ℃ for 20 minutes, adding 10 parts by weight of 30-degree white spirit, filtering the 30 parts by weight of soaked tea leaves, soaking the tea leaves in water at the temperature of 60-80 ℃ for 5-6 hours in a heat preservation manner, wherein the water content of the soaked tea leaves is 45-50%; the secondary solid fermentation of the invention can slowly permeate alcohol, ester and micro-alcohol generated during the low-temperature fermentation of the fermentation product into the fermentation product, thereby slowly changing the fermentation product, more easily releasing various nutrient substances and trace elements in tea during the later two-stage liquid fermentation, and enriching the nutrition of the tea wine.
Description
Technical Field
The invention relates to the field of tea wine brewing processes, in particular to a double-section controllable dynamic solid-liquid circulation tea wine fermentation process.
Background
At present, tea wine is in many varieties at home and abroad, and is basically prepared by blending tea soup, fruit juice or grain and the like with juice, and tea is prepared by distilling tea together with grain after fermentation, particularly, dozens of additives such as a stabilizer, a preservative, essence and the like are added into prepared tea wine, so that the tea wine actually loses the actual significance of the real tea wine, loses all the nutrition of the tea and the special flavor of each tea strain, and is only covered by the name of tea wine.
Disclosure of Invention
The invention aims to provide a double-section controllable dynamic solid-liquid circulation tea wine fermentation process to solve the problems in the background technology.
In order to achieve the aim, the invention provides the following technical scheme:
the double-stage controllable dynamic solid-liquid circulation tea wine fermentation process includes the following steps:
step (1), first solid fermentation
Removing impurities from 5 parts by weight of tea leaves, soaking the tea leaves in 15 parts by weight of boiled water with the temperature of more than 80 ℃ for 20 minutes, adding 10 parts by weight of 30-degree white spirit, filtering the 30 parts by weight of soaked tea leaves, soaking the tea leaves in 60 parts by weight of boiled water with the temperature of 60-80 ℃ for 5-6 hours in a heat-preserving manner, wherein the water content in the soaked tea leaves is 45-50%; the tea water after soaking the tea leaves is not discarded, and is added into the tea leaves after solid fermentation when the tea leaves enter the two-stage circulation fermentation;
detecting the water content of tea after soaking, adding 8 parts by weight of 70% powder fructo-oligosaccharide when the water content reaches 45-50%, uniformly stirring, adding 3 parts by weight of strain into the material, thoroughly and uniformly stirring, adding the rest 1, performing first-stage solid fermentation at the temperature of 12-15 ℃, controlling the fermentation temperature within 20 ℃, and the fermentation period within 24-48 h, wherein the product after the first solid fermentation is a first solid fermentation mixture;
wherein the rest ingredients 1 comprise: corn starch: 2 parts by weight; amylase: 0.028 parts by weight; tea powder: 3 parts by weight; saccharifying enzyme: 0.05 part by weight; malt: 3 parts by weight; high fructose corn syrup: 6 parts by weight;
step (2), second solid fermentation
After the first solid fermentation is finished, performing second fermentation, increasing the water content of 12 parts by weight of isomaltooligosaccharide, 6 parts by weight of fructose, 20-35 parts by weight of matcha and 15-35 parts by weight of semi-finished tea to 35% -55%, adding the mixture into 100 parts by weight of a first solid fermentation mixture after the first solid fermentation, adding the rest of the ingredients 2, stirring uniformly, and sealing a jar for fermentation, wherein the purpose of the second fermentation is to completely dissolve various nutrients and trace elements in tea leaves and traditional Chinese medicine particles, and also to lay a solid foundation for later-stage liquid fermentation, and a product after the second solid fermentation is a double solid fermentation mixture;
wherein, the honey in the other ingredients 2: 5 parts by weight; maltose: 20 parts by weight; glucose: 6 parts by weight; tea powder: 5 parts by weight; oat malt: 2 parts by weight; saccharifying enzyme: 1.6 parts by weight; barley malt: 2.6 parts by weight; wheat malt: 2.6 parts by weight; fresh corn sprouts: 12 parts by weight.
Step (3), the first liquid fermentation
Detecting acidity and sugar degree of 200 parts by weight of double-solid fermentation mixture, and performing a double-stage circulating fermentation process when the sugar degree is 25 Brix-75Brix and the ph value is 3.5-8.5;
the first stage of the two-stage circulation fermentation is artificial pressurization circulation fermentation: firstly, preheating fermentation tanks A and B, and adding ingredients 4 when the temperature in the fermentation tanks reaches 15 ℃;
putting the ingredients 4 into a fermentation tank in sequence, closing the fermentation tank A and the fermentation tank B, then aerating until the air pressure reaches 0.2mpa, starting a circulating system to start a micro-fermentation stage, stopping the circulating system when the air pressure reaches 1.8mpa, starting the circulating system after the air pressure is less than 0.8mpa, repeating the steps, stopping fermentation after 7 days, and taking the product after the first liquid fermentation as a liquid fermentation mixture;
wherein ingredient 4 comprises: double-solid fermentation mixture: 200 parts by weight; maltose at 35% solids: 6 parts by weight; and (3) chitosan: 3.5 parts by weight; isomaltooligosaccharide: 3.5 parts by weight; fructo-oligosaccharide: 3.5 parts by weight; purified water: 55 parts by weight; polydextrose: 3 parts by weight; inulin: 22 parts by weight;
step (4), second liquid fermentation
Cooling or heating 200 weight parts of the tea wine after the first liquid fermentation to more than 12 ℃, testing alcoholic strength, total sugar and total acid, when the pH value is 3.5-8.5 and the sugar degree is 25 Brix-75 Brix, adding 0.120 weight part of compound strain and the rest ingredients 5, then naturally fermenting, controlling the air pressure of natural fermentation to be below 2.5mpa, and when the air pressure is lower than 0.8mpa, finishing the fermentation;
wherein the remaining ingredients 5 comprise: fermentation nutrients FN502:0.150 part by weight; high fructose corn syrup: 0.020 parts by weight; purified water: 100 parts by weight;
and (5) filtering out tea residues in time after the second liquid fermentation is finished, adjusting the pH value of the filtered tea wine, ageing the tea wine after the pH value reaches 7.5-8, and ageing the tea wine for 2-3 months to obtain the tea wine which can be sold on the market, wherein the wine quality is better when the ageing time is longer.
The invention has the beneficial effects that:
the invention adopts secondary solid fermentation to slowly soak alcohol, ester and micro-alcohol generated by fermenting the fermentation product at low temperature into the fermentation product, thereby slowly changing the fermentation product to more easily release various nutrient substances and trace elements in the tea during the later two-stage liquid fermentation, and enriching the nutrition of the tea wine.
During the dynamic circulation fermentation of the two-stage liquid, all the fermented substances can be dissolved in the tea wine more thoroughly in the heat generated by mutual friction between pressure and flow during the dynamic circulation flow, which is something beyond the normal brewing process.
The health-care effect of the tea wine brewed by the double-section controllable dynamic solid-liquid circulating fermentation process is obvious, the tea wine has an especially obvious effect on constipation patients, the intestinal flora can be balanced, the gastrointestinal peristalsis is enhanced, the intestinal tract is moistened to promote defecation, no additive is added, no side effect is caused, and after the tea wine is drunk by people with weak constitution, the effect of improving vigor is obvious.
Drawings
FIG. 1 is a process flow diagram of the first solid fermentation in the present invention;
FIG. 2 is a process flow diagram of the second solid fermentation in the present invention;
FIG. 3 is a process flow diagram of the first liquid fermentation in the present invention;
FIG. 4 is a process flow diagram of the second liquid fermentation in the present invention.
Detailed Description
The technical solutions of the present invention will be clearly and completely described below with reference to the following examples, and it is apparent that the embodiments of the present invention are not limited thereto.
Referring to fig. 1-4, in the embodiment of the present invention, a two-stage controllable dynamic solid-liquid circulation tea wine fermentation process includes the following steps:
step (1), first solid fermentation
5 parts by weight of tea leaves are subjected to impurity removal, 15 parts by weight of boiled water with the temperature of more than 80 ℃ is used for soaking for 20 minutes, 10 parts by weight of white spirit with the alcohol content of 30 degrees is added, 30 parts by weight of soaked tea leaves are filtered and then are soaked in 60 parts by weight of boiled water with the temperature of 60-80 ℃ for 5-6 hours in a heat preservation way, and the water content in the soaked tea leaves is 45-50 percent
Detecting the water content of tea after soaking, adding 8 parts by weight of 70% powder fructo-oligosaccharide when the water content reaches 45-50%, uniformly stirring, adding 3 parts by weight of strain into the material, thoroughly and uniformly stirring, adding the rest 1, performing first-stage solid fermentation at the temperature of 12-15 ℃, controlling the fermentation temperature within 20 ℃, and the fermentation period within 24-48 h, wherein the product after the first solid fermentation is a first solid fermentation mixture;
wherein the rest ingredients 1 comprise: corn starch: 2 parts by weight; amylase: 0.028 parts by weight; tea powder: 3 parts by weight; saccharifying enzyme: 0.05 part by weight; malt: 3 parts by weight; high fructose corn syrup: 6 parts by weight;
step (2), second solid fermentation
After the first solid fermentation is finished, performing second fermentation, increasing the water content of 12 parts by weight of isomaltooligosaccharide, 6 parts by weight of fructose, 20-35 parts by weight of matcha and 15-35 parts by weight of semi-finished tea to 35-55%, adding the mixture into 100 parts by weight of the first solid fermentation mixture,
adding the rest ingredients 2, stirring uniformly, and fermenting in a sealed jar, wherein the purpose of the second fermentation is to thoroughly dissolve various nutrients and trace elements in the tea, and is also a solid foundation for later-stage liquid fermentation, and the product after the second solid fermentation is a double-solid fermentation mixture;
wherein the remaining ingredients 2 comprise: honey: 5 parts by weight; maltose: 20 parts by weight; glucose: 6 parts by weight; tea powder: 5 parts by weight; oat malt: 2 parts by weight; saccharifying enzyme: 1.6 parts by weight; barley malt: 2.6 parts by weight; wheat malt: 2.6 parts by weight; fresh corn sprouts: 12 parts by weight.
Step (3), the first liquid fermentation
Detecting acidity and sugar degree of 200 parts by weight of double-solid fermentation mixture, and entering a two-stage circulating fermentation process when the sugar degree is 25 Brix-75Brix and the pH value is 3.5-8.5;
the first stage of the two-stage circulation fermentation is artificial pressurization circulation fermentation: firstly preheating fermentation tanks A and B, and adding the ingredients 4 when the temperature in the tanks reaches 15 ℃;
putting the ingredients 4 into a fermentation tank in sequence, closing the fermentation tank A and the fermentation tank B, then aerating until the air pressure reaches 0.2mpa, starting a circulating system to start a micro-fermentation stage, stopping the circulating system when the air pressure reaches 1.8mpa, starting the circulating system after the air pressure is less than 0.8mpa, repeating the steps, stopping fermentation after 7 days, and taking the product after the first liquid fermentation as a liquid fermentation mixture;
wherein ingredient 4 comprises: double-solid fermentation mixture: 200 parts by weight; maltose at 35% solids: 6 parts by weight; and (3) chitosan: 3.5 parts by weight; isomaltooligosaccharide: 3.5 parts by weight; fructo-oligosaccharide: 3.5 parts by weight; purified water: 55 parts by weight; polydextrose: 3 parts by weight; inulin: 22 parts by weight;
step (4), second liquid fermentation
Cooling or heating 200 parts by weight of the tea wine after the first liquid fermentation to more than 12 ℃, testing alcoholic strength, total sugar and total acid, when the pH value is 3.5-8.5 and the sugar degree is 25 Brix-75 Brix, adding 0.120 part by weight of compound strain and the rest ingredients 5, then naturally fermenting, controlling the air pressure of natural fermentation to be below 2.5mpa, and when the air pressure is lower than 0.8mpa, finishing the fermentation, wherein the compound strain is 3-4 fruit wine yeasts;
wherein the remaining ingredients 5 comprise: fermentation nutrients FN502:0.150 parts by weight; high fructose corn syrup: 0.020 parts by weight; purified water: 100 parts by weight;
and (5) filtering out tea residues in time after the second liquid fermentation is finished, adjusting the pH value of the filtered tea wine, ageing the filtered tea wine after the pH value reaches 7.5-8, and ageing the tea wine for 2-3 months to obtain the tea wine which can be sold on the market, wherein the wine quality is better when the ageing time is longer.
The powder fructo-oligosaccharide is added in the process to replace the addition of sucrose, the strains used in the first solid fermentation are produced by the unique confidentiality technology of the company and are also the core technology of the company, the main raw materials comprise high-aroma green tea, medicated leaven, poria cocos and the like, the aroma of the tea wine can be stimulated to the maximum extent in the early fermentation, the tea aroma of the tea wine can be more intense, the taste is pure and mellow, and the special aroma of the tea and the soft and sweet aftertaste of the wine can be enjoyed when the tea wine is drunk.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (1)
1. The double-section controllable dynamic solid-liquid circulation tea wine fermentation process is characterized in that: the method comprises the following steps:
step (1), first solid fermentation
Removing impurities from 5 parts by weight of tea leaves, soaking the tea leaves in 15 parts by weight of boiled water with the temperature of more than 80 ℃ for 20 minutes, adding 10 parts by weight of 30-degree white spirit, filtering the 30 parts by weight of soaked tea leaves, soaking the tea leaves in 60 parts by weight of water with the temperature of 60-80 ℃ for 5-6 hours in a heat preservation manner, wherein the water content of the soaked tea leaves is 45-50%;
detecting the water content of tea after soaking, adding 8 parts by weight of 70% powder fructo-oligosaccharide when the water content reaches 45-50%, uniformly stirring, adding 3 parts by weight of strain into the material, thoroughly and uniformly stirring, adding the rest 1, performing first-stage solid fermentation at the temperature of 12-15 ℃, controlling the fermentation temperature within 20 ℃, and the fermentation period within 24-48 h, wherein the product after the first solid fermentation is a first solid fermentation mixture;
wherein the rest ingredients 1 comprise: corn starch: 2 parts by weight; amylase: 0.028 parts by weight; tea powder: 3 parts by weight; saccharifying enzyme: 0.05 part by weight; malt: 3 parts by weight; high fructose syrup: 6 parts by weight;
step (2), second solid fermentation
After the first solid fermentation is finished, performing second fermentation, increasing the water content of 12 parts by weight of isomaltose hypgather, 6 parts by weight of fructose, 20-35 parts by weight of matcha and 15-35 parts by weight of semi-finished tea to 35% -55%, adding the mixture into 100 parts by weight of a first solid fermentation mixture after the first solid fermentation, adding the rest of the ingredients 2, uniformly stirring, and sealing the cylinder for fermentation, wherein the purpose of the second fermentation is to thoroughly dissolve various nutrients and trace elements in tea leaves and traditional Chinese medicine particles, and also to lay a solid foundation for later-stage liquid fermentation, and the product after the second solid fermentation is a double-solid fermentation mixture;
wherein, the other ingredients 2 comprise: honey: 5 parts by weight; maltose: 20 parts by weight; glucose: 6 parts by weight; tea powder: 5 parts by weight; oat malt: 2 parts by weight; saccharifying enzyme: 1.6 parts by weight; barley malt: 2.6 parts by weight; wheat malt: 2.6 parts by weight; fresh corn sprouts: 12 parts by weight;
step (3), the first liquid fermentation
Detecting acidity and sugar degree of 200 parts by weight of double-solid fermentation mixture, and performing a double-stage circulating fermentation process when the sugar degree is 25 Brix-75Brix and the ph value is 3.5-8.5;
the first stage of the two-stage circulation fermentation is artificial pressurization circulation fermentation: firstly, preheating fermentation tanks A and B, and adding ingredients 4 when the temperature in the fermentation tanks reaches 15 ℃;
putting the ingredients 4 into a fermentation tank in sequence, closing the fermentation tank A and the fermentation tank B, then aerating until the air pressure reaches 0.2mpa, starting a circulating system to start a micro-fermentation stage, stopping the circulating system when the air pressure reaches 1.8mpa, starting the circulating system after the air pressure is less than 0.8mpa, repeating the steps, stopping fermentation after 7 days, and taking the product after the first liquid fermentation as a liquid fermentation mixture;
wherein, batching 4 includes: double-solid fermentation mixture: 200 parts by weight; maltose at 35% solids: 6 parts by weight; and (3) chitosan: 3.5 parts by weight; isomaltooligosaccharide: 3.5 parts by weight; fructo-oligosaccharide: 3.5 parts by weight; purified water: 55 parts by weight; polydextrose: 3 parts by weight; inulin: 22 parts by weight;
step (4), second liquid fermentation
Cooling or heating 200 weight parts of the tea wine after the first liquid fermentation to more than 12 ℃, testing alcoholic strength, total sugar and total acid, when the pH value is 3.5-8.5 and the sugar degree is 25 Brix-75 Brix, adding 0.120 weight part of compound strain and the rest ingredients 5, then naturally fermenting, controlling the air pressure of natural fermentation to be below 2.5mpa, and when the air pressure is lower than 0.8mpa, finishing the fermentation;
wherein the remaining ingredients 5 comprise: fermentation nutrients FN502:0.150 part by weight; high fructose syrup: 0.020 parts by weight; purified water: 100 parts by weight;
and (5) filtering out tea residues in time after the second liquid fermentation is finished, adjusting the pH value of the filtered tea wine, ageing the filtered tea wine after the pH value reaches 7.5-8, and ageing the tea wine for 2-3 months to obtain the tea wine which can be sold on the market, wherein the wine has better quality as the ageing time is longer.
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| CN100360654C (en) * | 2005-08-01 | 2008-01-09 | 刘志良 | Green tea liquid fermentation brewing wine and its preparation method |
| CN102311899A (en) * | 2010-06-30 | 2012-01-11 | 骆明 | Tea-flavored white wine brewed by solid state fermentation and brewing process |
| CN102925331B (en) * | 2012-10-26 | 2013-09-11 | 广东轻工职业技术学院 | Tea wine and preparation method thereof |
| CN104371887B (en) * | 2014-10-27 | 2017-06-16 | 贵州凤冈文士锌硒茶酒开发有限公司 | A kind of tea wine and its brewing method |
| CN105132241A (en) * | 2015-09-07 | 2015-12-09 | 谭诺夫 | Method for brewing fully-fermented nutritional tea wine |
| CN105400653B (en) * | 2015-12-30 | 2018-07-06 | 贵州大学 | A kind of method that fermenting twice method prepares tea wine |
| CN106399009A (en) * | 2016-07-04 | 2017-02-15 | 赖翠萍 | Liquid state fermentation type tea wine and preparation method thereof |
| CN107858228A (en) * | 2017-11-29 | 2018-03-30 | 谭诺夫 | Full fermentation nutrient tea wine and its brewing method |
| CN109022202A (en) * | 2018-08-21 | 2018-12-18 | 魏运良 | A kind of manufacture craft of tea wine |
| CN110195001A (en) * | 2019-02-22 | 2019-09-03 | 王伟峰 | A kind of production method of fermented type honey tea wine |
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