CN1865425A - Process for making jasmine tea wine - Google Patents
Process for making jasmine tea wine Download PDFInfo
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- CN1865425A CN1865425A CN 200510073691 CN200510073691A CN1865425A CN 1865425 A CN1865425 A CN 1865425A CN 200510073691 CN200510073691 CN 200510073691 CN 200510073691 A CN200510073691 A CN 200510073691A CN 1865425 A CN1865425 A CN 1865425A
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Abstract
The invention discloses a preparing method of jasmine tea wine, which is characterized by the following: adopting liquid ferment; adjusting incense through brewing bar; ageing rapidly; transmitting the nutrition ingredient and functional ingredient in the jasmine tea wine; improving the flavor material content of jasmine tea wine; possessing multi-functional low degree beverage wine such as anti-senility, antihyperglycemic, antihypelipidemic and inhibiting cancer.
Description
Technical field the present invention relates to a kind of preparation method of alcoholic drink, particularly a kind of preparation method of Jasmine tea wine.
Along with the enhancing of people's health care consciousness and the transformation of consumption idea, functional health wine becomes the new lover in market to background technology gradually in recent years.The trend of the oriented health of alcoholic drink of low alcohol and flavor type development simultaneously.Tea wine is the up-and-coming youngster of alcoholic drink, and the health-care effect of tealeaves is well-known, studies confirm that through modern bio-science, and the effect of the drinking utensils unsoundness health of drinking tea is not seen the low pure jasmine tea wine of popular with pure and fresh fragrance on China market.
The patent No. is 96117619.9 patent of invention " low tea wine ", has introduced a kind ofly with the tealeaves fragmentation, obtains to contain the solution of theine by methods such as immersion, distillations, dissolves into low tea wine with wine again.
Application number is 01113579.4 innovation and creation " making method of tea wine ", introduced a kind of with tea-seed benevolence dregs of rice system wine, and then the tea wine brewage technology of blending with tea-polyphenol and tea juice.
Application number is the innovation and creation " a kind of manufacture method of tea wine " of 01108488.X, introduced a kind of with the method for pure grain wine through deodorization procedures tea blend wine, after adopting wine base after the deodorization to soak juice after the tealeaves to be equipped with syrup, honey sealed cans and to leave standstill 15～30 days, can be on the rocks, heating drinks.
The patent No. is 03123539.5 patent of invention " making method of ginseng and safflower wine ", introduced a kind of on the basis of traditional herbal cuisine, in the bent wine of 70 degree high-qualitys, add Chinese medicinal materialss such as Japanese Honeysuckle, matrimony vine, Poria cocos, Radix Panacis Quinquefolii, seal for some time after-filtration up for safekeeping, distill the method that obtains ginseng and safflower wine.
Application number is 99115689.7 innovation and creation " Xiang flower wine and preparation method thereof ", having introduced a kind of is medicine with Chinese medicinal materialss such as Japanese Honeysuckle, Herba Hedyotidis Diffusae, the dried rhizome of rehmannia, soak with pure rice wine and to form, often drink effect such as have control multiple disease, raise immunity, improve the health.
Application number is 200510042246.6 innovation and creation " a kind of preparation method of stick of speeding up brewage of tea wine ", introduce a kind of drinks and urged the preparation method who makes microbial preparation, use stick of speeding up brewage of tea wine to brewage tea wine, have ageing time weak point, steady quality, wine and women-sensual pursuits is limpid, fragrance is soft, advantage such as with rich flavor.
Existing tea wine generally is that tea and wine are formed by soaking, blending by certain technology, and its tea is fragrant all can be affected with aroma, and the tea wine that obtains by the method for ageing is wine alcohol tea perfume (or spice) then.But the ageing time of tea wine is long, and ageing is difficult to get a desired effect according to a conventional method.Medicinal liquor in the dinner party with singsong girls in attendance is to the significant effect of having prevented and cured diseases, and still, general wine degree is all higher, and mouthfeel has tangible limitation; Low pure dinner party with singsong girls in attendance, low pure tea wine are all liked by consumers in general.
Summary of the invention the objective of the invention is with the Jasmine tea, and to be that main raw material exploitation is a kind of have the fragrance of a flower, tea perfume (or spice) and aroma concurrently, and have the mild drinking wine of health care's effect.
The objective of the invention is to realize by following steps.
Material choice: select Jasmine tea as raw material;
Preparation Jasmine tea substratum: the ratio that is earlier 1: 4～1: 2 by weight is dissolved in white sugar in the pure water, be made into the white sugar aqueous solution, the ratio that is 1: 10～1: 5 more by weight adds Jasmine tea in the white sugar aqueous solution, promptly is made into the Jasmine tea substratum;
Inoculum fermented: the ratio that is 1: 20～1: 10 by weight inserts Angel board active dry yeast in the Jasmine tea substratum, fully shakes up, and leaves standstill semi open model, normal temperature fermentation 5～10 days;
Antibacterial: the ratio that is 2: 1～5: 1 by weight is that the liquor of 38～56% (V/V) adds in the above-mentioned fermented liquid with alcoholic strength, fully shakes up, and totally-enclosed old putting 5～20 days suppressed the yeast activity;
Filter: take out above-mentioned nutrient solution, by producing the Chinese sprits standard conventional filtration;
Blend: the ratio that is 1: 1 by weight is the similar white spirit mixing of 38～56% (V/V) with above-mentioned filtered liquid and alcoholic strength, and fully shakes up;
Ageing: the ratio that is 1: 20～1: 50 by weight adds stick of speeding up brewage in the nutrient solution after blending, totally-enclosedly leaves standstill ageing 1～3 month; Thereafter, the nutrient solution that takes out after the ageing for the first time filters, and is that 50: 1～20: 1 ratio adds new stick of speeding up brewage more by weight in the nutrient solution after filter, for the second time totally-enclosedly leaves standstill ageing 1～3 month;
Degree of falling: the nutrient solution after the taking-up ageing for the second time refilters, and blends degree of falling to required wine degree with pure water then, is generally 10～15 degree;
Finished product: pack after the bottling sterilization.
A kind of Jasmine tea method for preparing medicated wine of the present invention adopts technologies such as liquid fermenting, stick of speeding up brewage blending, quick-acting ageing, can effectively Jasmine tea nutritive ingredient and functional ingredient be transferred in the Jasmine tea wine, improves local flavor substances content in the Jasmine tea wine.The present invention is a liquor-making raw material with the Jasmine tea, has the convenience of drawing materials, aboundresources, advantage such as cheap, the Jasmine tea wine of brewageing, outward appearance clarification, transparent, sediment-free; It is orange that color and luster is, and has tangible tea perfume (or spice), sweet-smelling and aroma elegant, that coordinate; The pure and mild coordination of wine body, mouthfeel is pleasant; And have anti-ageing, lipopenicillinase, hypoglycemic, press down effects such as cancer, beauty treatment, beauty treatment.For people's life has increased the mild drinking wine that a kind of taste is brand-new and have health care's effect.Jasmine tea wine integrates the fragrance of a flower, tea perfume (or spice), aroma, and the back is significantly fragrant, and its inclusion is horn of plenty more, and mouthfeel is better, is all good low tea wine of a kind of color.
The Jasmine tea wine that adopts method of the present invention to brewage, the result shows after testing, the flavour substances content of jasmine dinner party with singsong girls in attendance increases considerably.Wherein total ester content is brought up to 1.33g/L from the 0.21g/L of wine base, is 6.3 times of wine base; Polyphenol content is brought up to 87.81mg/100ml from the 0.0mg/100ml of wine base; Aminoacids content is brought up to 11.37mg/100ml from the 0.01mg/100ml of wine base; Total acid content is brought up to 0.18g/L from the 0.01g/L of wine base; Total sugar content is brought up to 0.1g/100ml from the 0.0g/100ml of wine base.(seeing Table 1)
The leading indicator comparison sheet of table 1 Jasmine tea wine and wine base
| The wine sample | Total ester g/L | Tea-polyphenol mg/100ml | Amino acid mg/100ml | Total reducing sugar g/100ml | Total acid g/L |
| Jasmine tea wine | 1.33 | 87.81 | 11.37 | 0.1 | 0.18 |
| The wine base | 0.21 | 0.00 | 0.01 | 0.0 | 0.01 |
Annotate: Jasmine tea wine refers to use preparation method of the present invention to brewage the wine that forms;
The wine base refers to be used to brewage the liquor of Jasmine tea wine.
Detection method: total ester: GB/T 11857-2000;
Tea-polyphenol: GB8313-1987;
Amino acid: GB8314-1987;
Total reducing sugar: GB/T 5009.7-2003;
Total acid: GB/T 11857-2000.
Embodiment discloses a kind of Jasmine tea method for preparing medicated wine of the present invention for more abundant, is illustrated below in conjunction with embodiment.
Embodiment: a kind of preparation method of Jasmine tea wine.
Selecting jasmine millifarad jasmine tea is raw material., the ratio that earlier is 1: 3 by weight is dissolved in white sugar in the pure water, being made into the white sugar aqueous solution, is that 1: 8～1: 7 ratio adds jasmine millifarad jasmine tea in the white sugar aqueous solution more by weight, promptly is made into jasmine millifarad jasmine tea substratum; The ratio that is 1: 15 by weight inserts Angel board active dry yeast in the jasmine millifarad jasmine tea substratum, fully shakes up, and leaves standstill semi open model, normal temperature fermentation 6～7 days.
The ratio that is 3: 1～4: 1 by weight is that the liquor of 38～56% (V/V) adds in the above-mentioned fermented liquid with alcoholic strength, fully shakes up, and totally-enclosed old putting 5～20 days suppressed the yeast activity; Take out above-mentioned nutrient solution and filtration; The ratio that is 1: 1 by weight is the similar white spirit mixing of 38～56% (V/V) with above-mentioned filtered liquid and alcoholic strength, and fully shakes up.
The ratio that is 1: 30～1: 40 by weight adds stick of speeding up brewage in the nutrient solution after blending, totally-enclosedly leaves standstill ageing 2 months.Take out and filter.The ratio that in the nutrient solution after filtration is 40: 1～30: 1 by weight adds new stick of speeding up brewage again, totally-enclosedly once more leaves standstill ageing 2 months; After taking out filtration, degree of falling is bottled to 12 degree～15 degree, and sterilization promptly gets Jasmine tea wine.
Described semi open model refers to sealing of common covering, ventilation; Described totally-enclosed, refer to seal by the leakproof water quality standard.
Angel board active dry yeast is produced by Hubei Angel Yeast Co.,Ltd, can buy in market.Product standard number: QB1501-92; Batching: unartificial yeast, emulsifying agent; Food hygiene licence number: No. the 020406001st, Yi Shiwei food word.
Claims (3)
1, a kind of preparation method of Jasmine tea wine is characterized in that may further comprise the steps:
Material choice: select Jasmine tea as raw material;
Preparation Jasmine tea substratum: the ratio that is earlier 1: 4～1: 2 by weight is dissolved in white sugar in the pure water, be made into the white sugar aqueous solution, the ratio that is 1: 10～1: 5 more by weight adds Jasmine tea in the white sugar aqueous solution, promptly is made into the Jasmine tea substratum;
Inoculum fermented: the ratio that is 1: 20～1: 10 by weight inserts Angel board active dry yeast in the Jasmine tea substratum, fully shakes up, and leaves standstill semi open model, normal temperature fermentation 5～10 days;
Antibacterial: the ratio that is 2: 1～5: 1 by weight is that the liquor of 38～56% (V/V) adds in the above-mentioned fermented liquid with alcoholic strength, fully shakes up, and totally-enclosed old putting 5～20 days suppressed the yeast activity;
Filter: take out above-mentioned nutrient solution, by producing the Chinese sprits standard conventional filtration;
Blend: the ratio that is 1: 1 by weight is the similar white spirit mixing of 38～56% (V/V) with above-mentioned filtered liquid and alcoholic strength, and fully shakes up;
Ageing: the ratio that is 1: 20～1: 50 by weight adds stick of speeding up brewage in the nutrient solution after blending, totally-enclosedly leaves standstill ageing 1～3 month; Thereafter, the nutrient solution that takes out after the ageing for the first time filters, and is that 50: 1～20: 1 ratio adds new stick of speeding up brewage more by weight in the nutrient solution after filter, for the second time totally-enclosedly leaves standstill ageing 1～3 month;
Degree of falling: the nutrient solution after the taking-up ageing for the second time refilters, and blends degree of falling to required wine degree with pure water then, is generally 10～15 degree;
Finished product: pack after the bottling sterilization.
2, the preparation method of a kind of Jasmine tea wine according to claim 1, it is characterized in that described preparation Jasmine tea substratum, the ratio that earlier is 1: 3 by weight is dissolved in white sugar in the pure water, being made into the white sugar aqueous solution, is that 1: 8～1: 7 ratio adds Jasmine tea in the white sugar aqueous solution more by weight.
3, the preparation method of a kind of Jasmine tea wine according to claim 1 and 2 is characterized in that described ageing, and 2 ageing are that 1: 30～1: 40 ratio adds stick of speeding up brewage in the weight ratio of stick of speeding up brewage and nutrient solution all.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100736919A CN100387700C (en) | 2005-05-17 | 2005-05-17 | Process for making jasmine tea wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100736919A CN100387700C (en) | 2005-05-17 | 2005-05-17 | Process for making jasmine tea wine |
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| CN1865425A true CN1865425A (en) | 2006-11-22 |
| CN100387700C CN100387700C (en) | 2008-05-14 |
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| CNB2005100736919A Expired - Fee Related CN100387700C (en) | 2005-05-17 | 2005-05-17 | Process for making jasmine tea wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102304448A (en) * | 2011-09-19 | 2012-01-04 | 成都昱州商贸有限公司 | Production method of flower fermented wine |
| CN101381661B (en) * | 2008-10-14 | 2012-12-26 | 宁波福泉山茶醇有限公司 | Tea cooking wine and brewing method |
| CN103074199A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for making black tea health care alcohol |
| CN103451062A (en) * | 2013-09-16 | 2013-12-18 | 曾丹 | Preparation method of radix puerariae and jasmine wine |
| CN106118983A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of tea wine and preparation method thereof |
| CN106566762A (en) * | 2016-10-25 | 2017-04-19 | 岑志坚 | Tea wine brewing process |
| CN107475026A (en) * | 2017-10-10 | 2017-12-15 | 柳州市茶霖酒业科技有限责任公司 | A kind of preparation method of jasmine tea wine |
| CN113528281A (en) * | 2021-07-16 | 2021-10-22 | 山西荼可商贸有限公司 | Preparation method of jasmine tea wine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048281C (en) * | 1994-11-15 | 2000-01-12 | 李明海 | Producing technology for jasmine fragrance wine |
| CN1054158C (en) * | 1996-05-20 | 2000-07-05 | 王效金 | Tea liquor |
| CN1268734C (en) * | 2004-03-22 | 2006-08-09 | 刘伟良 | Technique for preparing tea wine |
| 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 |
-
2005
- 2005-05-17 CN CNB2005100736919A patent/CN100387700C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381661B (en) * | 2008-10-14 | 2012-12-26 | 宁波福泉山茶醇有限公司 | Tea cooking wine and brewing method |
| CN102304448A (en) * | 2011-09-19 | 2012-01-04 | 成都昱州商贸有限公司 | Production method of flower fermented wine |
| CN102304448B (en) * | 2011-09-19 | 2012-09-05 | 成都昱州商贸有限公司 | Production method of flower fermented wine |
| CN103074199A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for making black tea health care alcohol |
| CN103451062A (en) * | 2013-09-16 | 2013-12-18 | 曾丹 | Preparation method of radix puerariae and jasmine wine |
| CN106118983A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of tea wine and preparation method thereof |
| CN106566762A (en) * | 2016-10-25 | 2017-04-19 | 岑志坚 | Tea wine brewing process |
| CN107475026A (en) * | 2017-10-10 | 2017-12-15 | 柳州市茶霖酒业科技有限责任公司 | A kind of preparation method of jasmine tea wine |
| CN113528281A (en) * | 2021-07-16 | 2021-10-22 | 山西荼可商贸有限公司 | Preparation method of jasmine tea wine |
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| CN100387700C (en) | 2008-05-14 |
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Granted publication date: 20080514 |