Production method of tea wine

A production method and technology for tea wine, applied in the field of beverage wine brewing production technology, can solve the problems of not having tea health care function, etc., and achieve the effects of short production cycle, high yeast activity and stable operation

Active Publication Date: 2012-11-21
广西国晶酒业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country is a big producer of tea and alcohol. At present, the tea wine produced in various places is soaked in a certain amount of edible alcohol or white wine, and then blended into tea wine. Although such tea wine also has the aroma of tea, it does not have the aroma of tea. Substances such as tea polyphenols do not have the health care function of tea

Method used

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Examples

Experimental program
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Embodiment Construction

[0016] The preparation of tea wine is named after Hanfang. Its production steps are:

[0017] ① Weigh 3kg of crushed tea leaves, add 30kg of boiled water, and soak in a water bath at 50°C for 10min.

[0018] ② Add 30ppm compound protease to the soaking solution (the compound protease used is alkaline protease 50000u / g and neutral protease 50000u / g mixed according to the mass ratio of 2:1.) Constant temperature water bath for 70min.

[0019] ③Raise the temperature to 90-100°C, and add 24% sucrose by mass fraction.

[0020] ④ After the sugar dissolves, filter to obtain tea liquid.

[0021] ⑤ Sterilize the tea liquid at 120°C for 20 minutes.

[0022] ⑥When the tea liquid is cooled to 16°C, add yeast in a proportion of 1% by mass fraction, and ferment at 30°C.

[0023] ⑦End the fermentation when the sugar is reduced to 0.2% mass fraction.

[0024] ⑧Using the method of distillation, the alcohol can be distilled out, and blended into 45% liquor. After determination, the conten...

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Abstract

The invention discloses a production method of tea wine, which comprises the following steps: pulverizing tea leaves to below 10 meshes; adding water to the pulverized tea leaves according to the mass ratio of 10:1, and then mixing; soaking the mixture for 10min in water bath at 50 DEG C, wherein the pH value of the mixture is 5-7; adding 30-50ppm of protamex mixed by alkali protease and neutral protease according to the mass ratio of 2:1 in a soaking liquid; enzymizing for 70min at a constant temperature of 50 DEG C; raising the temperature to 90-100 DEG C and inactivating enzymes; adding 15-30% of sucrose in percentage by mass to obtain a fermented tea liquid culture medium, wherein the content of alpha-amino nitrogen is 10-25mg.L<-1>; sterilizing for 20min at 120 DEG C under the condition of 0.01MPa, cooling down to 16 DEG C, adding 1% of saccharomycetes, performing anaerobic fermentation at a constant temperature of 30 DEG C, ending the fermentation until the reducing sugar content in the fermentation liquid is reduced to 0.2%, and distilling to obtain the product. The obtained tea wine has unique, strong and fragrant tea perfume, fresh, clean and soft glycol mouth and agreeable aftertaste.

Description

technical field [0001] The invention belongs to the technical field of beverage wine brewing production, and relates to a beverage wine brewing production process using tea leaves as raw materials. Background technique [0002] my country is a big country in the production of tea and alcohol. At present, the tea wine produced in various places is soaked in a certain amount of edible alcohol or white wine, and then blended into tea wine. Although such tea wine also has the aroma of tea leaves, it does not have the aroma of tea. Substances such as tea polyphenols do not have the health care function of tea. It is very necessary to produce a tea wine rich in tea polyphenols that is fermented with tea leaves. This technology can not only perfect and improve the existing tea wine production technology in our country. At the same time, increase the industrial added value of tea and provide an effective solution for the deep processing of tea resources. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张继刚
Owner 广西国晶酒业有限公司
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