Preparation method of tea-aroma rice wine

A production method and technology for tea-flavored rice wine, applied in the field of tea-flavored rice wine, can solve the problems of low resource utilization value and the like

Inactive Publication Date: 2012-08-15
潮州市潮安区凤凰酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, Fenghuang Dancong tea has only been used as a drink and has not been developed for other purposes, and the resource utilization value is low

Method used

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  • Preparation method of tea-aroma rice wine
  • Preparation method of tea-aroma rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] After cleaning and steaming 50 kg of high-quality rice, ferment it with koji at 30°C, seal it after 24 hours of fermentation, and control the room temperature at 22.5°C in the sealed state to ferment for 240 hours to obtain a rice fermented product; select 50 kg Wash high-quality Phoenix Dancong tea leaves, remove impurities in the tea leaves, and soak them in boiling water until the water content of the tea leaves is 30%, remove them, ferment them with koji at 24°C, and seal them after 35 hours of fermentation. Control the room temperature at 22.5°C and ferment for 168 hours to obtain the tea fermented product; mix the rice fermented product and tea fermented product evenly, distill, condense, and filter at a temperature of 110°C, and add distilled water to blend according to the requirements of different alcohol degrees, namely The rice wine with rich Fenghuang Dancong tea aroma was obtained.

Embodiment 2

[0011] Select 100 kg of high-quality rice, wash and steam it, add distiller’s koji for fermentation at 25°C, seal it after 23 hours of fermentation, and ferment for 238 hours at room temperature 25°C after sealing to obtain rice fermented product; select 100 kg of high-quality Phoenix single Cong tea leaves, the tea flavor is almond flavor, washed with water to remove the impurities in the tea leaves, soaked in boiling water until the moisture content of the tea leaves is 28%, and then fermented with koji at 28°C for 34 hours After sealing, control the room temperature and ferment at 25°C for 166 hours to obtain the tea fermented product; mix the above two fermented products evenly, distill, condense, and filter at a temperature of 100°C, and finally add distilled water to blend according to the requirements of different alcohol degrees , that is, to prepare tea-flavored rice wine with almond aroma.

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Abstract

The invention provides a preparation method of a tea-aroma rice wine. The method comprises the following steps: selecting high-quality rice, cleaning, steaming, adding distiller's yeast at 25-35 DEG C to ferment for 23-25 hours, sealing, and controlling the room temperature at 20-25 DEG C in a sealing state to ferment for 238-242 hours; selecting Phoenix Dancong tea which has the same weight as the rice, cleaning, soaking the tea in boiling water to ensure that the water content of the tea is up to 28-32%, fishing out the tea, adding distiller's yeast at 20-28 DEG C to ferment for 34-36 hours, sealing, and controlling the room temperature at 20-25 DEG C in the sealing state to ferment for 166-170 hours; and mixing the rice fermented material with the Dancong tea fermented material, distilling at 100-120 DEG C, then condensing, filtering, adding distilled water, and blending, thus obtaining the tea-aroma rice wine. The method can be used for effectively maintaining the effective substances of the tea and the prepared tea-aroma rice wine has the unique fragrance of the Phoenix Dancong tea.

Description

technical field [0001] The invention relates to a method for making wine, more specifically, the invention relates to a method for decomposing the unique aroma and beneficial substances of Fenghuang Dancong tea into rice wine to make tea-flavored rice wine. Background technique [0002] Fenghuang Dancong tea is a famous tea produced in Fenghuangshan District, Chaoan County, Guangdong Province. It has ten flavor types and belongs to the oolong tea category. Because it grows in the high mountains of more than 1,000 meters near the sea, it is beneficial to the development of tea trees. The tea leaves are rich in amino acids. , tea polyphenols and aromatic substances, the tea brewed with it not only has a rich aroma, but also has a refreshing taste, and has anti-aging and anti-cancer health effects on the human body after drinking. But for a long time, Fenghuang Dancong tea has only been used as a drink and has not been developed for other uses, and the resource utilization valu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 韦德刚
Owner 潮州市潮安区凤凰酒厂
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