The prescription of nutrient tea wine and production method
Technical field
The present invention relates to a kind of compound method of wine, the prescription and the production method of the nutrient tea wine that particularly a kind of tea combines with wine.
Background technology
Wine and tea are two kinds of drinks commonly used in daily life, but that wine and tea have is very big different.Tea is a kind of traditional health drink, contains many materials to the human body beneficial, as sugar, protein, its acid of ammonia etc.; Wine then has irritating drink for a kind of, and the major ingredient in the wine is an alcohol, can strengthen blood circulation after entering human body, but the nutrition of wine is less.General tea wine is directly formulated with tealeaves and alcohol, and the warm property of tea and wine is bad, that tea is not well-bound with wine, easily produce situations such as layering, precipitation, color and luster is inhomogeneous, and the tea nutrition hold-time fragrant and tealeaves is short, and technology is immature.
Summary of the invention
The objective of the invention is to provide a kind of tea is fully combined with wine, product can not produce layering, precipitation, and color and luster is even, and the fragrant hold-time of tea is long, the prescription of the nutrient tea wine that is of high nutritive value and production method.
The object of the present invention is achieved like this: a kind of prescription of nutrient tea wine and production method, it has following physical and chemical index: alcoholic strength 14-50%, glucose 3-7g/l, amino acid 2.5-3g/l.
The production method of tea wine is: corn was soaked in water 12-48 hour, with soaked corn boiling 1-5 hour, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 0.1-2% is done the case cultivation, and the tealeaves that adds the 1-10% of corn gross weight is put into fermentation vat fermentation 2-8 days, the corn that ferments is heated up in a steamer wine, the 60-80% of gross weight in the vinasse that obtain is inserted again ferment 2-8 days in the fermentation vat; The honey that adds the 0.5-3.8% of wine weight in the work in-process wine that obtains is blent the back row to finished wine.
The add-on of tealeaves is the 2-4% of corn gross weight.
Honey add-on in the work in-process wine is for being the 2-3% of wine weight.
The prescription of nutrient tea wine provided by the present invention and production method owing to added high-quality tealeaves and honey in process of production, have improved the nutrition of wine, make wine have the nutritious tonifying effect to human body; Employing tealeaves and the technology that corn ferments simultaneously and vinasse ferment again make tealeaves and wine together warm well, just make its flavor perfume, look.
Embodiment
In the nutrient tea wine provided by the present invention prescription, the volume meter of alcoholic strength during with 20 ℃.Selected tealeaves is Hubei Wu Feng excellent green tea.
Embodiment one:
The 100Kg corn was soaked in water 12 hours, with soaked corn boiling 4 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 0.4% is done the case cultivation, and the tealeaves that adds corn gross weight 3% is put into fermentation vat fermentation 5 days, the corn that ferments is heated up in a steamer wine, 60% of gross weight in the vinasse that obtain is inserted again fermented 4 days in the fermentation vat; 3% the honey that adds wine weight in the work in-process wine that obtains is blent the back row to finished wine.
Embodiment two:
Corn was soaked in water 36 hours, with soaked corn boiling 3 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 1.1% is done the case cultivation, and 6% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 7 days, the corn that ferments is heated up in a steamer wine, gross weight 70% in the vinasse that obtain is inserted again fermented 3 days in the fermentation vat; 0.8% the honey that adds wine weight in the work in-process wine that obtains is blent the back row to finished wine.
Embodiment three:
Corn was soaked in water 48 hours, with soaked corn boiling 5 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 2% is done the case cultivation, and 10% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 8 days, the corn that ferments is heated up in a steamer wine, 80% of gross weight in the vinasse that obtain is inserted again fermented 3 days in the fermentation vat; 3.8% the honey that adds wine weight in the work in-process wine that obtains is blent the back row to finished wine.
Embodiment four:
Corn was soaked in water 24 hours, with soaked corn boiling 1 hour, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 0.9% is done the case cultivation, and 1% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 1 day, the corn that ferments is heated up in a steamer wine, 70% of gross weight in the vinasse that obtain is inserted again fermented 6 days in the fermentation vat; 0.5% the honey that adds wine weight in the work in-process wine that obtains is blent the back row to finished wine.
Embodiment five:
Corn was soaked in water 32 hours, with soaked corn boiling 4 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 1.2% is done the case cultivation, and 6% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 4 days, the corn that ferments is heated up in a steamer wine, 75% of gross weight in the vinasse that obtain is inserted in the fermentation vat again fermented; 1.5% the honey that adds wine weight in the work in-process wine that obtains is blent the back row to finished wine.