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
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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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