Process for preparing white tea wine

A production method and technology of white tea, applied in the preparation of alcoholic beverages, tea extraction, etc., can solve the problems of difficult absorption of active ingredients of tea leaves, difficulty of extraction of active ingredients of tea leaves, poor integration of tea and wine, etc., and achieve remarkable health care functions , shorten the production cycle, and keep the tea fragrance for a long time

Active Publication Date: 2008-12-24
王称兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea and wine are two different beverages. They are consumed in a large amount in daily life. Drinking tea has the functions of helping digestion and refreshing. Drinking alcohol in moderation can promote blood circulation and is beneficial to human health. However, the main component of wine is alcohol, which is nutritious There are few ingredients, and the mouth feels dry and hot after drinking. How to combine these two beverages, take advantage of their strengths, and develop beverages that are beneficial to the human body is a subject that the industry has been exploring. There are many patents related to the production process of tea wine Generally, tea leaves and alcohol are directly prepared. The fusion of tea and wine is not easy to cause stratification, precipitation, etc., and the active ingredients of tea are difficult to absorb. The formula and production method of Chinese patent nutritional tea wine (Patent No. 02147706 .X) Provides a method for fermenting tea leaves and grains to produce tea wine. This method makes tea leaves and wine-making raw materials go through processes such as soaking, distillation, and fermentation to make nutritious wine. The process is reasonable, but this method The method also has disadvantages. One is that the active ingredients of tea leaves are not easy to extract, and many residues are wasted in the slag; the other is that the process cycle is relatively long;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1 Select 20KG of finished white tea, rinse it with clean water, wash away dust and other impurities, and then dry it for later use;

[0015] 2. Put the above-mentioned white tea into a press to press, and collect the press filtrate and residue for later use;

[0016] 3. Wash and soak 500KG of rice, then add the residual white tea flakes produced in step 2 into the rice, steam and boil, let it cool down, mix it with distiller’s yeast and carry out preliminary fermentation for 7 days;

[0017] 4. Add water and the squeezed filtrate produced in step 2 to the above-mentioned primary fermented raw materials and carry out secondary fermentation for 30 days.

[0018] 5. Distill and extract the above-mentioned fermented mixture to form a white tea wine stock solution;

[0019] 6. The above distillation product is filtered, clarified, sterilized, aged and blended to obtain the finished white tea wine. The degree of the wine can be controlled by blending.

Embodiment 2

[0021] 1 Select 30KG of finished white tea and rinse it with clean water to remove dust and other impurities, then dry it for later use;

[0022] 2. Extracting the main components of the above-mentioned white tea through low-temperature extraction technology, and collecting the extract and residual white tea pieces for later use;

[0023] 3 Wash and soak 1000KG corn, then add the residual white tea flakes produced in step 2 to the corn, and add 5KG dried Ganoderma lucidum at the same time, steam and cook, spread it cool, mix it with koji for preliminary fermentation for 7 days; then add koji and mix evenly, let it 10 days of fermentation;

[0024] 4. Add water and the extract produced in step 2 to the above-mentioned primary fermented raw materials and carry out secondary fermentation for 25 days.

[0025] 5. Distill and extract the above-mentioned fermented mixture to form a white tea wine stock solution;

[0026] 6. Filter, clarify, sterilize, age, and blend the above-ment...

Embodiment 3

[0028] 1 Select 25KG finished white tea, rinse it with clean water, wash away dust and other impurities, and then dry it for later use;

[0029] 2 Soak the above-mentioned white tea in mountain spring water heated to 100°C for 20 minutes, and remove the white tea dregs for later use.

[0030] 3. Wash and soak 1000KG of rice, then add the white tea dregs in step 2 to the rice, and add 10KG of dried bark of Eucommia ulmoides at the same time, cook it, let it cool down, mix it with koji for preliminary fermentation for 7 days;

[0031] 4. Carry out the second fermentation for 25 days by adding the above-mentioned soaking liquid produced in step 2 to the above-mentioned primary fermented raw materials.

[0032] 5. Distill and extract the above-mentioned fermented mixture to form a white tea wine stock solution;

[0033] 6. Filter, clarify, sterilize, age, and blend the above-mentioned distillation product to obtain the finished white tea wine.

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PUM

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Abstract

the invention discloses a manufacturing method of wine within white tea, which comprises the following steps: 1. rinsing product white-tea; drying; 2. extracting effective ingredient in the white tea; collecting extracted liquid and residuals; 3. immersing raw material; adding the materials in the residual white tea and glossy ganoderma as well as eucommia in the step 2 to boil; stirring to add barm; fermenting; 4. adding water in the raw material; fermenting the materials with extracted liquid in the step 2; 5. distilling the fermented composition to form white tea wine liquid; 6. filtering; clearing; sterilizing; aging; allocating to obtain the product.

Description

technical field [0001] The invention relates to a production method of liquor, in particular to a production method of liquor added with white tea. Background technique [0002] Tea and wine are two different beverages. They are consumed in a large amount in daily life. Drinking tea has the functions of helping digestion and refreshing. Drinking alcohol in moderation can promote blood circulation and is beneficial to human health. However, the main component of wine is alcohol, which is nutritious There are few ingredients, and the mouth feels dry and hot after drinking. How to combine these two beverages, take advantage of their strengths, and develop beverages that are beneficial to the human body is a subject that the industry has been exploring. There are many patents related to the production process of tea wine Generally, tea leaves and alcohol are directly prepared. The fusion of tea and wine is not easy to cause stratification, precipitation, etc., and the active ing...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02A23F3/16
Inventor 王称兴
Owner 王称兴
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