CN1268734C - 茶酒制作工艺 - Google Patents
茶酒制作工艺 Download PDFInfo
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Abstract
一种茶酒制作工艺,它以粮食和茶叶为原料配制而成,茶叶与发酵后纯粮混配,通过蒸馏而成,粮食经浸泡、蒸煮糊化、糖化、低温发酵,茶粮比例按每百斤发酵后的纯粮配20~30斤干茶,或者是配鲜嫩茶40~50斤,混配均匀,蒸馏180~210分钟馏出的茶酒在低温下陈化,过滤即可勾兑、装瓶,可以制作出高、低度茶酒,具有高钙滋补功能,按所用绿茶、红茶或鲜嫩茶叶不同酿制出的绿茶酒、红茶酒和青茶酒,酒体透明、无沉淀物,既具有酒类的香醇又保存了茶叶的原有芳香和营养成份,其味香、色正并具较好的口感。
Description
技术领域
本发明涉及饮用酒的配制方法,尤其是一种茶酒制作工艺。
背景技术
经检索,已有两份发明专利申请,分别是申请号00104891.0、名称为“蒸馏茶酿白酒”和申请号02147706.X、名称为“营养茶酒的配方及生产方法”,它们均提出了茶酒的制作方法,但其茶酒是直接用酒浸泡或通过发酵酿制而成,由于制作中发生各种化学反应,使茶叶里特有的500多种营养成份都受到不同程度的破坏。
发明内容
针对上述现有技术存在的不足,本发明提供一种茶酒制作工艺,它以粮食和茶叶为原料配制而成,茶叶与发酵后纯粮混配,通过蒸馏而成,茶叶中原有的营养成份得到最大限度的保存,经分析测试证明,是理想的保健茶酒。
附图说明:图1为本发明的制作工艺流程图。
具体实施方式:本发明以下结合附图作进一步描述。
一、原料处理
1、粮食处理:选优质高粱、红谷米、小麦或玉米均可,用清水淘洗干净纯粮,浸泡12~24小时,以利于提高酒的质量。
糊化:将洗净的纯粮捞出,放置10~30分钟,滤干表面水份即可上甑进行蒸煮糊化5~6小时,将其蒸熟。
糖化:将蒸熟的酒钣快速出甑,摊凉冷却至18~22度以下后按千分之四的比例散酒曲,可多次抄拌、多次撒酒曲,力争达到最佳均匀度,装入糖化箱进行糖化,并搞好周围的糖化保温以提高糖化的效果。糖化时间32~48小时,糖化温度根据糖化时间、味道、成色和自然条件灵活掌握,一般控制在30~40度温度之间。
发酵:根据海拔、季节、气候、自然条件,采用9~18度低温发酵28~35天,以获取最佳香气。发酵器具应采用陶瓷器皿,轻松装罐,罐口应密封与外界空气隔绝,确保罐内酵母菌脱氧,防止杂菌滋生繁殖而影响产品质量。
2、茶叶处理:选用精制的干茶或老嫩均宜,绿茶(包括蒸绿和烤青茶)、红茶或鲜嫩茶叶在处理时有不同。
绿茶摊晾、蒸汽杀青7秒钟、初揉8~15分钟、解块成条状、在温度为110~120度条件下烘干脱水至含水量60~70%、在温度30~40度发酵15~20分钟、复揉25~35分钟、再解块成条状、在100~110温度下烘干至含水量20~30%,摊晾30~50分钟、在85~95温度下足干至含水量4~6%即得毛茶,最后在温度45度复烤90分钟即得干茶待用。
红茶先萎凋10~12小时、揉碾45~60分钟、解块成条状、在温度15~25度下发酵45~60分钟,在120~140温度下烘干至含水量30~35%,摊晾45~60分钟、在85~95温度下足干至含水量5~7%即得毛茶,最后在温度45度复烤90分钟即得干茶待用。
鲜嫩茶叶摊晾45~60分钟、初揉15~20分钟,尽可能将茶汁揉出,嫩茶叶待用。
二、拼配、蒸馏
1、茶粮比例按重量计每百斤发酵后的纯粮配20~30斤干茶,或者是配鲜嫩茶40~50斤,混配均匀得到茶粮混合物。
按所用绿茶(包括蒸绿和烤青茶)、红茶或鲜嫩茶叶的不同,酿制出绿茶酒、红茶酒和青茶酒。
2、先在蒸馏甑底部放一层发酵后的纯粮,然后将拼配后的茶粮混合物放置其上装甑,注意装甑时茶粮要疏松,甑盖要密封结实,盖紧甑盖后立即进行蒸馏。注意蒸酒过程中的蒸汽变化,即开始开汽要先小后大,缓慢均匀要稳,不可忽高忽低。蒸馏180~210分钟,最后开大蒸汽以追尾酒。
三、勾兑装瓶
蒸馏出的茶酒在低温下陈化15~30天后,过滤即可勾兑、装瓶。
本发明按上述制作工艺,可以制作出高、低度茶酒,具有高钙滋补功能。按所用绿茶、红茶或鲜嫩茶叶不同酿制出的绿茶酒、红茶酒和青茶酒,酒体透明、无沉淀物,既具有酒类的香醇又保存了茶叶的原有芳香和营养成份,其味香、色正并具较好的口感。
依照本发明的工艺制作出的茶酒,经法定质量检测部门检测其理化、卫生指标,感官指标均合格。详见表1~3。
表1
分析项目 | 茶酒 |
锂(mg/L) | <0.01 |
铁(mg/L) | 0.13 |
钙(mg/L) | 2.83 |
钠(mg/L) | 0.24 |
钾(mg/L) | 0.04 |
镁(mg/L) | 0.11 |
锰(mg/L) | 0.004 |
锌(mg/L) | 0.11 |
铜(mg/L) | 0.04 |
磷(mg/L) | 0.12 |
硒(mg/L) | 0.17 |
锶(mg/L) | <0.01 |
镉(mg/L) | <0.02 |
铅(mg/L) | <0.05 |
铬(mg/L) | <0.05 |
维生素B1 | 未检出 |
维生素B2 | 未检出 |
维生素B6 | 未检出 |
表2
检测项目 | 单位 | 检测结果 |
感官 | - | 无色、清亮透明、无悬浮物、无沉淀 |
总酸(以乙酸计) | g/L | 0.53 |
总酯(以乙酸乙酯计) | g/L | 0.37 |
固形物 | g/L | 0.12 |
甲醇 | g/100ml | <0.02 |
杂醇油(以异丁醇与异戊醇计) | g/100ml | 0.01 |
铅 | mg/L | <0.1 |
锰 | mg/L | <0.1 |
表3
检验项目 | 单位 | 检验结果 |
天冬氨酸ASP | mg/100ml | 1.043 |
丝氨酸SER | mg/100ml | 0.636 |
谷氨酸GLU | mg/100ml | 未检出 |
甘氨酸GLY | mg/100ml | 0.410 |
组氨酸HIS | mg/100ml | 0.192 |
精氨酸ARG | mg/100ml | 未检出 |
苏氨酸THR | mg/100ml | 0.272 |
丙氨酸ALA | mg/100ml | 0.240 |
脯氨酸PRO | mg/100ml | 0.963 |
胱氨酸CYS | mg/100ml | 0.642 |
酪氨酸TYR | mg/100ml | 0.196 |
缬氨酸VAL | mg/100ml | 0.066 |
甲硫氨酸MET | mg/100ml | 0.464 |
赖氨酸LYS | mg/100ml | 0.102 |
异亮氨酸ILEU | mg/100ml | 0.531 |
亮氨酸LEU | mg/100ml | 2.159 |
苯丙氨酸PHE | mg/100ml | 0.161 |
色氨酸TRP | mg/100ml | 0.021 |
咖啡因 | mg/ml | 未检出 |
茶多酚 | mg/ml | 0.0029 |
Claims (3)
1、一种茶酒制作工艺,以粮食和茶叶为原料配制而成,其特征在于:
a、粮食经12~24小时浸泡、蒸煮糊化5~6小时、在30~40度温度下糖化32~48小时、采用9~18度低温发酵28~35天得到发酵后的纯粮;
b、茶叶根据茶叶老嫩程度经不同处理:
绿茶经摊晾、蒸汽杀青7秒钟、初揉8~15分钟、解块成条状、在温度为110~120度条件下烘干脱水至含水量60~70%、在温度30~40度发酵15~20分钟、复揉25~35分钟、再解块成条状、在100~110温度下烘干至含水量20~30%,摊晾30~50分钟、在85~95温度下足干至含水量4~6%即得毛茶,最后在温度45度复烤90分钟即得干茶待用;
红茶先萎凋10~12小时、揉碾45~60分钟、解块成条状、在温度15~25度下发酵45~60分钟,在120~140温度下烘干至含水量30~35%,摊晾45~60分钟、在85~95温度下足干至含水量5~7%即得毛茶,最后在温度45度复烤90分钟即得干茶待用;
鲜嫩茶叶摊晾45~60分钟、初揉15~20分钟,将茶汁揉出,茶叶待用;
c、茶粮比例按重量计每百斤发酵后的纯粮配20~30斤干茶,或者是配鲜嫩茶40~50斤,混配均匀得到茶粮混合物;
d、在蒸馏甑底部放一层发酵后的纯粮,然后将茶粮混合物放入,以蒸汽蒸馏180~210分钟,得到的茶酒在低温下陈化15~30天后,过滤即可勾兑。
2、根据权利要求1所述的茶酒制作工艺,其特征在于:按所用绿茶、红茶或鲜嫩茶叶的不同,酿制出绿茶酒、红茶酒和青茶酒。
3、根据权利要求1所述的茶酒制作工艺,其特征在于:粮食选用高粱、红谷米、小麦或玉米。
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CN100387700C (zh) * | 2005-05-17 | 2008-05-14 | 福建农林大学 | 一种茉莉花茶酒的制备方法 |
CN101156634B (zh) * | 2007-10-23 | 2010-10-06 | 吴建利 | 一种梅山蛮茶的加工方法 |
CN101328459B (zh) * | 2008-08-04 | 2011-07-27 | 云南龙润药业有限公司 | 一种普洱茶酒及其制备方法 |
CN101362995B (zh) * | 2008-09-28 | 2013-05-15 | 保靖县秦简茶科技开发有限公司 | 一种显齿蛇葡萄茶酒的生产方法 |
CN101381661B (zh) * | 2008-10-14 | 2012-12-26 | 宁波福泉山茶醇有限公司 | 茶料酒及酿造方法 |
CN102199503B (zh) * | 2010-03-25 | 2013-12-11 | 牛乃秀 | 一种普洱酒制备新方法 |
CN102311899A (zh) * | 2010-06-30 | 2012-01-11 | 骆明 | 固态发酵茶香白酒及工艺 |
CN102899221B (zh) * | 2012-10-18 | 2014-06-25 | 青岛琅琊台集团股份有限公司 | 一种茶叶酒的制备方法 |
CN103627613B (zh) * | 2013-11-20 | 2015-05-13 | 贵州湄潭点犀茶酒有限公司 | 一种红茶酒及其制备方法 |
CN103627577B (zh) * | 2013-11-20 | 2016-06-22 | 贵州湄潭圣心茶酒有限公司 | 一种红茶酒 |
CN103666934B (zh) * | 2014-01-02 | 2016-01-13 | 马龙县藏龙绿色产业有限公司 | 普洱茶清香酒 |
CN104087494B (zh) * | 2014-07-21 | 2015-09-09 | 湖北赤壁赋酒业销售有限公司 | 茶香型白酒及其生产工艺 |
CN104818183A (zh) * | 2015-04-24 | 2015-08-05 | 陆开云 | 利用富硒茶叶酿制富硒茶叶酒的方法 |
CN104987981A (zh) * | 2015-07-02 | 2015-10-21 | 彭常安 | 黄荆叶茶酒的酿造方法 |
CN104962445B (zh) * | 2015-07-09 | 2017-06-06 | 周然 | 一种绿茶酒的制备方法及其应用 |
CN105838549A (zh) * | 2016-06-14 | 2016-08-10 | 重庆市农业科学院 | 一种茶酒的酿造方法 |
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