Preparation method of tea liquor

A technology of tea wine and tea, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of lack of tea health care function and low content, and achieve the effect of full body, simple operation and soft taste

Active Publication Date: 2013-01-30
QINGDAO LANGYATAI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although this kind of tea wine also has the aroma of tea leaves, the main ingredients with pharmacological effects in the tea leaves, such as tea polyphenols, caffeine, lipopolysaccharide, etc., are very low in content, and do not have the health care function of tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Preparation of tea liquid

[0025] Select fresh, dry, fresh tea, soak it in hot water at 90°C, the mass ratio of tea to water is 1:3, and obtain tea liquid;

[0026] (2) Preparation of glutinous rice mash

[0027] Choose fresh, non-rotten glutinous rice, soak it in clean water until soaked thoroughly, then drain the water, put it in a steamer, and steam it until it is overcooked and sticky, and there should be no sandwiches. Add water to the steamed glutinous rice Make a beating, the weight ratio of water to glutinous rice is 2:1, add amylase, keep warm at 80°C for 60 minutes, lower the temperature to 40°C, add glucoamylase, keep warm for 4 hours, and get glutinous rice mash, based on 1 weight part of glutinous rice, amylase, The addition of glucoamylase is 0.005 parts by weight;

[0028] (3) Preparation of distiller's mother

[0029] Inoculate active dry yeast into sugar water with a mass percentage concentration of 12%. Yeast accounts for 3% of the sugar water ...

Embodiment 2

[0035] (1) Preparation of tea liquid

[0036] Select fresh, dry, fresh tea and soak it in hot water at 70°C. The mass ratio of tea to water is 1:4 to obtain tea liquid;

[0037] (2) Preparation of glutinous rice mash

[0038] Choose fresh, non-rotten glutinous rice, soak it in clean water until soaked thoroughly, then drain the water, put it in a steamer, and steam it until it is overcooked and sticky, and there should be no sandwiches. Add water to the steamed glutinous rice Make a beating, the weight ratio of water to glutinous rice is 2:1, add amylase, keep warm at 100°C for 30 minutes, lower the temperature to 60°C, add glucoamylase and Daqu, keep warm for 2 hours, and get glutinous rice mash, based on 1 weight part of glutinous rice, starch The addition amount of enzyme is 0.001 weight part, and the addition amount of glucoamylase and Daqu is 0.002 weight part;

[0039] (3) Preparation of distiller's mother

[0040] Inoculate active dry yeast into sugar water with a ma...

Embodiment 3

[0046] (1) Preparation of tea liquid

[0047] Select fresh, dry, fresh tea and soak it in hot water at 80°C. The mass ratio of tea to water is 1:3 to obtain tea liquid;

[0048] (2) Preparation of glutinous rice mash

[0049] Choose fresh, non-rotten glutinous rice, soak it in clean water until soaked thoroughly, then drain the water, put it in a steamer, and steam it until it is overcooked and sticky, and there should be no sandwiches. Add water to the steamed glutinous rice Make a beating, the weight ratio of water to glutinous rice is 2:1, add glucoamylase, keep warm at 90°C for 40 minutes, lower the temperature to 50°C, add amylase and Daqu, keep warm for 3 hours, and get glutinous rice mash, saccharification based on 1 weight part of glutinous rice The addition amount of enzyme is 0.001 weight part, the addition amount of starch is 0.002 weight part, the addition amount of glucoamylase is 0.003 weight part;

[0050] (3) Preparation of distiller's mother

[0051] Inocul...

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PUM

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Abstract

The invention relates to a preparation method of tea liquor, which comprises the following steps of: 1) preparation of tea leaf liquid; 2) preparation of sticky rice mash; 3) preparation of distiller's yeast; 4) mixed fermentation of the tea leaf liquid and the sticky rice mash; 5) distillation, aging, filtration and filling to obtain finished products. The preparation method of the tea liquor has the advantages of simplicity in preparation and easiness in realization of industrialization. The prepared tea liquor not only has the fragrances of fermented liquor and tea leaves, but also reserves the nutritive values of the tea leaves and sticky rice, tastes soft, full-bodied, mellow and fine, can take the effects of preventing diseases and building bodies when the tea liquor is drunk frequently, and is nutritive healthcare liquor.

Description

technical field [0001] The invention relates to the technical field of preparation of beverage wine, in particular to a preparation method of tea wine. Background technique [0002] Wine is inseparable from people's daily life. There are many varieties of wine on the market, mainly grain wine. The general brewing method of grain wine is to steam the grain and add distiller's yeast for solid fermentation. The nutrient composition of this kind of wine is relatively simple. In order to increase the nutrient composition and efficacy of the wine, people soak some medicinal materials such as ginseng, wolfberry or pilose antler in the wine to make medicinal wine. This kind of medicinal wine is not only beneficial to human health, but also can be used for Treat certain diseases, and at the same time improve the efficacy of the medicine. [0003] Wine culture and tea culture have a long history in China. Modern scientific research has confirmed that tea contains biochemical compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李悦明晁进福徐建春夏秀梅臧淑欣孟文娟
Owner QINGDAO LANGYATAI GRP
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