Brewing method of tea plant flower yellow wine

Abstract

The invention discloses a brewing method of yellow wine of tea flowers, relating to a brewing method of novel yellow wine of tea flowers. The method comprises the steps: a dimple is constructed; when the dimple is overflowing with sugar liquor, wine cube is replenished; 3 to 5 hours later, the leaching liquor of tea flowers prepared is put in the dimple; water with the weight of 1.0 to 2.0 times of rice is replenished; fully stirring is carried out, the temperature and the moisture are preserved; the mixture is stirred every 2 to 4 hours, the product temperature is reduced so as to lead the temperature in a tank to be consistent; after 20 to 30 days of tank dropping, the main fermentation is basically finished, the tank is irrigated to carry out post-fermenting and aging for 60 to 90 days and obtain fermented grains; and the yellow wine of tea flowers with the alcoholic strength of 11.0 to 15.0 is obtained by carrying out squeezing, defecating, wine boiling and storing. The brewing method adds no pigment, essence and additives, and leads the wine to be novel yellow wine which has brownish red color and luster, fruity taste, low alcoholic strength and richer nutrient components.

Description

technical field [0001] The invention relates to a brewing process of a new tea tree flower rice wine, in particular to a technology for biologically transforming waste tea tree flower resources into food and a rice wine brewing process, belonging to the fields of resource regeneration and food processing. Background technique [0002] my country is a big tea-producing country with rich resources of tea tree flowers. The actual annual recoverable resources of tea tree flowers in the country are more than 1.8 million tons. Since tea tree flowers last 17 months from germination to fruiting, the flowers and trees are integrated and compete for a large amount of nutrients in tea production. In order to improve the yield and quality of tea, tea farmers regard it as a burden and often remove tea tree flowers through planned pruning. Or let it fend for itself, and melt the soil into the ground, which is a great waste of resources. [0003] Tea tree flowers are rich in tea polypheno...

AI Technical Summary

Problems solved by technology

[0007] However, most of the traditional dry rice wine in the market currently has an unpleasant taste and a cooking smell, which many people are not used to; in order to increase the warm color of the rice wine, most of them have to artificially add coloring;

However, health care medicines and other wines emphasize functions too much, and do not pay attention to its basic function of alcohol consumption. In terms of production technology, many products are often soaked with Chinese herbal medicines directly in the finished product, and the utilization rate is low and cannot be used. Biotransformation plays its role efficiently