Brewing method of tea plant flower yellow wine

A technology of tea tree flower and rice wine, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of not being able to use biotransformation, not paying attention to basic functions, and feeling uncomfortable on the head, so as to achieve full utilization Effects of energy, low alcohol content, and increased yield

Inactive Publication Date: 2009-04-01
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Technical scheme of the present invention comprises the following steps:

[0027] 1) Soak rice in a large tank, pour in glutinous rice or high-quality rice, add water to cover the rice layer. The rice soaking time is generally 24-48 hours, which is determined by factors such as the nature of the rice and the natural room temperature. Drain the rice milk water with clean water, and cook after draining.

[0028] 2) After soaking the rice and draining it, pour it into a steamer and turn on the steam for cooking. Watering during this period increases the water content of the rice grains so that they are fully gelatinized. The rice is cooked evenly, and the rice grains are loose but not rotten.

[0029] 3) When the water quality is poor, it is better to use pure water to rinse the cooked rice, so as to reduce the temperature of the rice and meet the requirements of saccharification and fermentation. The temperature should be controlled at about 32-36°C, and the temperatu...

Embodiment 2

[0036] Weigh 30kg of high-quality rice, wash it with water, soak the rice in a large tank, at a room temperature of 10.0°C, add water to cover the rice layer. Soak the rice for 48 hours to make the water holding rate 33.5%. Drain the rice pulp water with clean water, pour it into a steamer after draining, and turn on the steam for cooking. Operate the steam at 0.12-0.14MPa for about 30 minutes. Warm boiled water increases the water content of the rice grains, continue steaming, add water 1 or 2 times in between, so that the rice is fully gelatinized, and finally the rice is cooked evenly, and the rice grains are loose but not rotten. Weigh it to 58kg. Rinse the cooked rice with clean water and reduce the temperature of the rice to about 34°C. Pour the rice into the fermentation tank, crush the rice pieces, sprinkle 240g of homemade wine and medicine, and stir well, then build a U-shaped nest, cover with a straw-woven cylinder cover, and put it in an air-conditioned room to con...

Embodiment 3

[0041] Weigh 25kg of high-quality rice, wash it with water, soak the rice in a large tank, the water temperature is 10.5°C, and add water to cover the rice layer. Soak the rice for 36 hours to make the water holding rate 33.0%. Drain the rice pulp water with clean water, pour it into a steamer after draining, turn on the steam for cooking, and operate the steam at 0.12-0.14MPa for about 30 minutes. Warm boiled water increases the water content of rice grains, continue steaming, add water 1 or 2 times in the middle, so that the rice is fully gelatinized, and finally the rice is cooked evenly, and the rice grains are loose but not rotten. Weigh it to 47.4kg. Rinse the cooked rice with clear water and reduce the temperature of the rice to about 32°C. Pour the rice into the fermentation tank, crush the rice pieces, sprinkle 200g of homemade wine and medicine, and mix well, then build a U-shaped nest, cover with a straw-woven cylinder cover, and put it in an air-conditioned room to...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 黄阿根梁文娟葛庆丰宋赛帅
Owner YANGZHOU UNIV
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