CN113355186A

CN113355186A - Preparation method of saffron black tea flavor whisky

Info

Publication number: CN113355186A
Application number: CN202110784046.7A
Authority: CN
Inventors: 赵润; 曹红; 邓伟琼; 周慧; 黄秀华; 王喆; 刘源才
Original assignee: Jing Brand Co ltd
Current assignee: Jing Brand Co ltd
Priority date: 2021-07-12
Filing date: 2021-07-12
Publication date: 2021-09-07

Abstract

The invention relates to a preparation method of saffron black tea flavor whisky, belonging to the field of alcoholic beverages. The invention relates to a whisky with a saffron black tea flavor, which is prepared by distilling a distillate and an aromatic plant soak solution in the production process of the traditional whisky, putting the distillate and the aromatic plant soak solution into an oak barrel for ageing, adding theanine into the aged wine liquid, and filtering. The saffron black tea flavor whisky prepared by the invention has amber wine body, is clear and transparent, has harmonious wine aroma and herbal aroma, tastes sweet and cool, has typical style, and has unique aroma and fuller mouthfeel compared with the traditional whisky.

Description

Preparation method of saffron black tea flavor whisky

Technical Field

The invention belongs to the field of alcoholic beverages, and particularly relates to a preparation method of saffron black tea flavor whisky.

Background

Saffron, also called crocus and saffron, is a famous and precious Chinese medicinal material because of its high economic and unique medicinal values. According to the record of the pharmacopoeia of the people's republic of China, the medicinal part is the dried flower pillar of crocus sativus of Iridaceae, and has the effects of promoting blood circulation, removing blood stasis, cooling blood, removing toxic substances, resolving stagnation and tranquilizing. The research in recent years shows that the stigma croci has unique components such as crocin, crocetin, crocaldehyde and the like, and has high-efficiency pharmacological activities such as anti-tumor, cancer prevention, oxidation resistance, mutagenesis resistance and the like.

The tea leaves contain very rich nutrient components and drug effect components, and are the most frequently drunk healthy beverage in daily life. The tea has good taste and strong fragrance, and is rich in nutritional functional components such as tea polyphenols, amino acids, alkaloids, etc. The tea can be green tea, white tea, yellow tea, oolong tea, black tea, and black tea. The black tea is the tea with the widest consumption area, the highest yield and the largest trade quantity in the world, and the modern pharmacological research shows that the bioactive substances in the black tea mainly comprise catechin and theaflavin, and the two substances have the effects of preventing and treating human diseases such as cancers, cardiovascular diseases, chronic inflammation, obesity, neurodegenerative diseases and the like.

Theanine is a non-protein amino acid mainly present in tea plant, not only in green tea, black tea, oolong tea, but also one of the main sources of tea flavor. Theanine has wide pharmacological effects such as antitumor, cranial nerve protecting, antidepressant, immunity enhancing, cognition improving, blood pressure lowering, exercise fatigue resisting, etc.

Whisky is distilled liquor prepared by taking barley, corn, wheat, rye and other grains as raw materials, saccharifying, fermenting, distilling and ageing in an oak barrel. The traditional whisky mainly takes malt or cereal fragrance and oak fragrance, has single fragrance, slightly obvious and thin mouthfeel and bitter taste, and has large difference with domestic consumption habits in drinking modes and drinking scenes. Along with the improvement of living standard, people have higher and higher demands on the difference of the wine body flavor, and how to seek for the difference, the development of the flavor whisky which has rich and rich fragrance, mellow and sweet taste and diversified drinking modes and is suitable for being drunk with rice or bread is the problem to be solved in the technical field.

Disclosure of Invention

The invention aims to provide a saffron black tea flavor whisky which is health-preserving and pleasant in fragrance and is prepared by combining a whisky production method with herbal essences.

The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation method of saffron black tea flavor whisky mainly comprises the following steps:

crushing: mechanically crushing the weighed malt, and processing into coarse-particle powder;

saccharification: mixing the crushed malt with hot water, and saccharifying to obtain wort;

fermentation: and (3) cooling the wort, pumping the cooled wort into a fermentation tank, adding yeast for fermentation for 56-60 hours, wherein the alcoholic strength of the fermented wort is 5-8 vol%.

First distillation: adding the fermentation liquor into a distillation kettle, and entering a distillation stage when the liquor in the kettle begins to boil, wherein the primary distillation liquor precision is 20-28% vol, and the primary distillation time is controlled to be 7-9 h;

and (3) second distillation: and distilling the primary distillate for the second time to fractionate the foreshot, the core and the feints. Taking the wine core for later use as a component A, and using the wine head and the wine tail for the next distillation, wherein the secondary distillation time is 10-12 h;

preparing aromatic plant soak solution: weighing a certain proportion of aromatic plants, putting the aromatic plants into a container, adding the component A which is 250-1200 times of the weight of the aromatic plants for soaking, and filtering to obtain aromatic plant soaking liquid which is the component B;

and (3) third distillation: putting the component B into a pot type distiller for third distillation, fractionating to obtain a foreshot, a wine core and a wine tail, and reserving the wine core and reducing the alcoholic strength to 63.5% vol for later use; the foreshot and the feints are used for the next distillation, and the third distillation time is 10-12 hours;

aging: putting the wine core cut after the third distillation into an oak barrel for ageing, wherein the storage ageing period of the oak barrel is not less than three years, the storage temperature is 15-25 ℃, and the relative humidity is 70-80%;

blending and filtering: taking out the aged wine liquid from an oak barrel, reducing alcohol content, blending, adding the theanine extract of the tea leaves, mixing uniformly, and filtering to obtain a finished product;

preferably, the ratio of malt to hot water in the mashing step is 1: 2-4.

Preferably, the weight of yeast in the fermentation step is 1.6% to 2% of the weight of malt.

Preferably, the distiller is a kettle distiller.

Preferably, in the first, second and third distillation steps, the cooling water temperature is less than 18 ℃.

Preferably, in the first distillation step, the first distillation step does not remove the foreshot and the feints.

Preferably, in the step of preparing the aromatic plant soak solution, the added aromatic plant is a mixture of saffron and black tea.

Preferably, the mass ratio of the saffron crocus to the black tea in the aromatic plant is 1: 2.

Preferably, the blending and filtering step further comprises: freezing the semi-finished wine qualified by detection and evaluation for 7 days, coarsely filtering with a diatomite filter, finely filtering with a membrane filter, and removing insoluble substances.

The invention has the following beneficial effects: compared with the traditional whisky, the wine has the advantages that the unique flavors of saffron and black tea are blended, the aroma is more intense and rich, the tea theanine is added, the wine is more mellow, full and sweet in taste, and the requirement of people on the difference flavor of the wine body is met. The product prepared by the method has strong drinkability, rich drinking modes, suitability for being drunk with meals, outstanding raw material value feeling, and capability of meeting the requirements of more people on health preservation and life quality improvement.

Drawings

Fig. 1 is a flow chart of preparation of saffron black tea flavor whiskey.

Detailed Description

saccharification: mixing the crushed malt with hot water at a ratio of 1:3.5 and a hot water temperature of 63.5 ℃, and saccharifying to obtain wort;

fermentation: cooling the wort, pumping into a fermentation tank, adding yeast for fermentation, wherein the weight of the yeast is 1.8 percent of the weight of the malt, the fermentation time is 60 hours, and the alcoholic strength of the fermented wort is 8 percent vol;

and (3) distillation: distilling the fermented wine juice twice in a copper kettle distiller;

first distillation: adding the fermentation liquor into a distillation kettle, boiling when the temperature of wine juice in the kettle is raised to 80 ℃, entering a distillation stage, cooling the water to be less than 18 ℃, carrying out primary distillation without removing the head and the tail of the wine, wherein the accuracy of the primary distillation liquor is 24% vol, and the primary distillation time is controlled to be 8 hours;

and (3) second distillation: and distilling the primary distillate for the second time to fractionate the foreshot, the core and the feints. Taking the wine core for later use as the component A. The foreshot and feints are used for the next distillation, and the secondary distillation time is 11 hours.

Preparing aromatic plant soak solution:

weighing saffron crocus and black tea respectively, mixing the saffron crocus and the black tea in a ratio of 1:2, adding the component A with the weight 800 times that of the saffron crocus and the black tea, soaking for 180 days, and filtering to obtain aromatic plant soaking solution serving as a component B;

and (3) third distillation: and (3) putting the component B into a pot-type distiller for third distillation to fractionate the foreshot, the wine core and the wine tails. Taking out the wine core and reducing the alcoholic strength to 63.5% vol for later use. The first distillation and the second distillation are carried out for 12 h.

Aging: aging the wine core obtained after the third distillation in oak barrel at 20 deg.C and 75% relative humidity for at least three years.

Blending: according to the quality requirement of the product, the wine base in different ageing periods is mixed and blended, the alcohol content is reduced to 40 degrees, and the tea theanine extract is added, fully mixed and filtered to obtain a semi-finished product.

Filtering and canning: freezing the semi-finished product wine qualified by inspection and professional evaluation for 7 days, coarsely filtering with a diatomite filter while the semi-finished product wine is cold, finely filtering with a membrane filter to remove insoluble substances, ensuring the transparency of the wine, and packaging the finely filtered wine to obtain the finished product.

The preparation process of the saffron black tea flavor whisky is shown in figure 1, and the prepared saffron black tea flavor whisky is subjected to sensory quality evaluation and physicochemical index detection, and the final results are shown in tables 1 and 2.

TABLE 1

Sensory index	Evaluation results
		Color	Clear and bright, no suspended matter and precipitate, amber
Fragrance	Has malt fragrance, rich and pleasant herbal fragrance, oak fragrance, and coordinated and elegant fragrance
		Taste of the product	It is soft, full, and sweet to the touch, and has the taste of plants and oak

TABLE 2

Physical and chemical indexes	Results
		Alcohol content (vol)	39.5％～40.5％
Turbidity (NTU)	≤0.8
		Total acids (100% vol ethanol as acetic acid, g/L)	≤0.8
Total aldehydes (100% vol ethanol as acetaldehyde, g/L)	≤0.2
		Total esters (100% vol ethanol as ethyl acetate, g/L)	≤0.8
Cyanide (100% vol ethanol as HCN, mg/L)	≤8.0
		Methanol (100% vol ethanol, g/L)	≤0.5
Lead (in terms of Pb, mg/kg)	≤0.3
		Saffron aldehyde (mu g/ml)	≥0.003
Theanine (mg/ml)	≥6

As can be seen from the data in tables 1 and 2, the saffron black tea prepared by the preparation method of the invention has good sensory indexes, high evaluation on color, aroma and taste, and all physicochemical indexes kept in the specified range. Meanwhile, the content of saffron aldehyde and theanine is higher, the unique flavors of saffron and black tea are fully blended into whisky, the wine body is more intense and rich in fragrance, and is more mellow, full and sweet and cool in mouth, and the requirement of people on the different flavors of the wine body can be met.

In summary, although the present invention has been described with reference to the preferred embodiments, the above-described preferred embodiments are not intended to limit the present invention, and those skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention, therefore, the scope of the present invention shall be determined by the appended claims.

Claims

1. A preparation method of saffron black tea flavor whisky is characterized by comprising the following steps: the method mainly comprises the following steps:

fermentation: cooling the wort, pumping into a fermentation tank, adding yeast, and fermenting for 56-60 hours, wherein the alcoholic strength of the fermented wort is 5-8 vol%;

and (3) second distillation: distilling the primary distillate for the second time to fractionate the foreshot, the core and the feints; taking the wine core for later use as a component A, and using the wine head and the wine tail for the next distillation, wherein the secondary distillation time is 10-12 h;

and (3) third distillation: putting the component B into a distiller for third distillation, fractionating to obtain a foreshot, a wine core and a wine tail, reserving the wine core and reducing the alcoholic strength until the foreshot and the wine tail are used for the next distillation, wherein the third distillation time is 10-12 hours;

blending and filtering: taking out the aged wine from oak barrel, reducing alcohol content, blending, adding theanine extract of tea leaf, mixing, and filtering to obtain the final product.

2. The preparation method of saffron black tea flavor whisky according to claim 1, characterized in that: the ratio of malt to hot water in the saccharification step is 1: 2-4.

3. The preparation method of saffron black tea flavor whisky according to claim 1, characterized in that: the weight of the yeast in the fermentation step is 1.6-2% of the weight of the malt.

4. The preparation method of saffron black tea flavor whisky according to claim 1, characterized in that: the distiller is a kettle distiller.

5. The preparation method of saffron black tea flavor whisky according to claim 4, characterized in that: in the first distillation step, the second distillation step and the third distillation step, the temperature of cooling water is lower than 18 ℃.

6. The preparation method of saffron black tea flavor whisky according to claim 5, characterized in that: in the first distillation step, the foreshot and feints are not removed.

7. The preparation method of saffron black tea flavor whisky according to claim 1, characterized in that: in the preparation step of the aromatic plant soaking solution, the added aromatic plant is a mixture of saffron crocus and black tea.

8. The preparation method of saffron black tea flavor whisky according to claim 7, characterized in that: the mass ratio of saffron to black tea in the aromatic plant is 1: 2.

9. The preparation method of saffron black tea flavor whisky according to claim 1, characterized in that: the blending and filtering step further comprises: freezing the semi-finished wine qualified by detection and evaluation for 7 days, coarsely filtering with a diatomite filter, finely filtering with a membrane filter, and removing insoluble substances.