CN1322809A - Tea wine brewing process - Google Patents
Tea wine brewing process Download PDFInfo
- Publication number
- CN1322809A CN1322809A CN 01113579 CN01113579A CN1322809A CN 1322809 A CN1322809 A CN 1322809A CN 01113579 CN01113579 CN 01113579 CN 01113579 A CN01113579 A CN 01113579A CN 1322809 A CN1322809 A CN 1322809A
- Authority
- CN
- China
- Prior art keywords
- tea
- rice
- sealing
- add
- seed benevolence
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Tea wine is made with tea seed dregs and through detoxification, soaking in 1-2 times water for 20-40 hr, steaming for 20-30 min, cooling to 30-35 deg.c mixing with rhizopus in 0.3% to saccharity, sealed fermentation, distillation and blending with tea polyphenol and tea juice.
Description
The present invention is a kind of brewing method of tea wine, a kind of more precisely method with tea-seed benevolence dregs of rice system wine.
Existing market has various wine to sell, but all needs to do raw material with grain, and the grain that is used to make wine every year is considerable.China produces tea big country, and the millions of tons of tea-seed are arranged every year, does not obtain utilizing.Though have in the recent period the technological invention of tea-seed benevolence oil expression but will make feed by the tea-seed benevolence dregs of rice.Cause waste because of containing the multiple useful composition of human body is not made full use of in the tea-seed benevolence dregs of rice.
The object of the present invention is to provide a kind of making method of saving food, utilizing the tea wine of the tea-seed benevolence dregs of rice.
Method of the present invention is: soak with the tea-seed benevolence dregs of rice after the detoxification, carry out boiling then, add head mold sealing saccharification after cooling off, carry out sealing and fermenting, distillation again, add tea-polyphenol at last and tea juice is blent.During immersion, the ratio of the tea-seed benevolence dregs of rice and water is 1: 1 to 1: 2, soak time 20～40 hours.The tea-seed benevolence dregs of rice after the immersion steamed 20～30 minutes with steam, when being cooled to 30 °～35 ℃, by per 100 kilograms of tea-seed benevolence dregs of rice add 0.3 kilogram of head mold spread even, the sealing saccharification.Sealing and fermenting is to add 0.3 kilogram of wheat bran yeast to the clear water that adds 1～2 times of raw material weight in the converted mash after the saccharification and by per 100 kilograms of raw materials, fully mixes sealing and fermenting 10～20 days thoroughly.
The invention has the advantages that save food, alcoholic strength is low, inlet is sweet, and the fragrant of tea is arranged, suitable Ms drinks, and contains the composition to the human body beneficial such as tea-polyphenol, sterol, Ve.
Embodiments of the invention are realized in order to following method: get 100 kilograms of tea-seed benevolence dregs of rice after the detoxification, the water that adds weight 1: 1～2, put into cylinder and soak 20～40 hours, and repeatedly fully stir, pull out then and put into rice steamer and steamed 20～30 minutes with steam.Go out rice steamer, spread out when being cooled to 30 °～35 ℃, adding 0.3 kilogram of head mold spreads even, the sealing saccharification keeps 30 °～37 ℃ insulations of temperature 24～72 hours, finishes after the saccharification ripe more several days, in converted mash, add 1-2 times of clear water of raw material weight and 0.3 kilogram of wheat bran yeast, fully mix thoroughly, sealing and fermenting 10-20 days, the temperature remains within the normal range for temperature.Raw material after the fermentation distilled add tea-polyphenol and tea juice is blent, regulating the clear degree of wine is 25 °～35 °.
Claims (4)
1. the making method of a tea wine is characterized in that: soak with the tea-seed benevolence dregs of rice after the detoxification, carry out boiling then, add head mold sealing saccharification after cooling off, carry out sealing and fermenting, distillation again, add tea-polyphenol at last and tea juice is blent.
2. the making method of tea wine according to claim 1, when it is characterized in that soaking, the ratio of the tea-seed benevolence dregs of rice and water is 1: 1 to 1: 2, soak time 20～40 hours.
3. tea wine brewage technology according to claim 1 and 2, the tea-seed benevolence dregs of rice after it is characterized in that soaking steamed 20～30 minutes with steam, when being cooled to 30 °～35 ℃, by per 100 kilograms of tea-seed benevolence dregs of rice add 0.3 kilogram of head mold spread even, the sealing saccharification.
4. press the making method of claim 1 or 2 or 3 described tea wine, it is characterized in that sealing and fermenting is the clear water that adds 1～2 times of raw material weight in the converted mash after the saccharification to be reached by per 100 kilograms of raw materials add 0.3 kilogram of wheat bran yeast, fully mix sealing and fermenting 10～20 days thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01113579 CN1322809A (en) | 2001-04-26 | 2001-04-26 | Tea wine brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01113579 CN1322809A (en) | 2001-04-26 | 2001-04-26 | Tea wine brewing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1322809A true CN1322809A (en) | 2001-11-21 |
Family
ID=4660295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01113579 Pending CN1322809A (en) | 2001-04-26 | 2001-04-26 | Tea wine brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1322809A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314793C (en) * | 2005-03-25 | 2007-05-09 | 福建农林大学 | Method for preparing stick of speeding up brewage of tea wine |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
| CN106387873A (en) * | 2016-08-30 | 2017-02-15 | 柳州职业技术学院 | Tea bran ferment using yellow granulated sugar and preparation method of tea bran ferment |
| CN112094715A (en) * | 2019-06-17 | 2020-12-18 | 天津科技大学 | Method for preparing wine by utilizing cyperus cake meal through solid state fermentation |
-
2001
- 2001-04-26 CN CN 01113579 patent/CN1322809A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314793C (en) * | 2005-03-25 | 2007-05-09 | 福建农林大学 | Method for preparing stick of speeding up brewage of tea wine |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
| CN106387873A (en) * | 2016-08-30 | 2017-02-15 | 柳州职业技术学院 | Tea bran ferment using yellow granulated sugar and preparation method of tea bran ferment |
| CN112094715A (en) * | 2019-06-17 | 2020-12-18 | 天津科技大学 | Method for preparing wine by utilizing cyperus cake meal through solid state fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102433255B (en) | Method for producing table vinegar by adopting two-step acetic acid fermentation method | |
| CN107022446B (en) | Method for producing highland barley health-preserving wine by pre-treating and fermenting | |
| CN111117901A (en) | Microbial compound inoculant and preparation method and application thereof | |
| CN109181978A (en) | A kind of blueberry white spirit and preparation method thereof | |
| CN106754069A (en) | A kind of process for solid state fermentation of white wine | |
| CN111484913A (en) | Production process of sauce flavor aroma composite white spirit | |
| CN101475890B (en) | Superior ripe wine and production process thereof | |
| CN107455723B (en) | Method for producing cooking wine with high amino acid nitrogen content by using yellow wine lees | |
| CN109837169A (en) | Northern yellow rice wine koji-making production technology | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| CN102080036A (en) | Novel preparation method of persimmon white spirit | |
| CN1322809A (en) | Tea wine brewing process | |
| CN111269771A (en) | Red date, medlar and rice fruit wine and brewing method thereof | |
| CN102296009A (en) | Brewing process for tea wine | |
| CN114507580A (en) | Brewing method of Chinese date wine and preparation method of high-grade base wine and vinasse pellet feed | |
| CN1297991A (en) | Hill grape juice vinegar and its production process | |
| CN108949420A (en) | A kind of production method of Pleurotus eryngii cooking wine | |
| CN1191894A (en) | Multifunctional saccharifying leaven | |
| CN1297037A (en) | Cowberry juice vinegar and its preparing process | |
| CN113293078B (en) | Low-methanol solid-state fermentation quinoa wine brewing process | |
| CN106434171A (en) | Healthy Daqu liquor brewed by replacing part of sorghums with straw bran | |
| CN114933946B (en) | Preparation process of waxy sorghum yeast and method for preparing mature vinegar by using waxy sorghum yeast | |
| CN108102839B (en) | Highland barley fermented wine and production method thereof | |
| CN110938509A (en) | Brewing method of bamboo wine | |
| CN117535109A (en) | Liquid submerged fermentation red yeast rice vinegar and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |