Tea wine and preparation method thereof

A technology of tea wine and tea leaves, which is applied in the field of tea wine and its preparation, which can solve the problems of tea wine quality instability, strong bitterness and astringency of tea leaves, and low nutritional content, and achieve the effects of avoiding color changes, good taste and suitable aroma

Inactive Publication Date: 2013-02-13
广州市蓝滨洋贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Either the nutritional content is low, or the bitterness and astringency of the tea leaves are strong, the taste is not good, and the desired effect cannot be achieved
And what generally adopt in the preparation method of existing tea wine at present all is to add activated carbon plate-and-frame filtration method, if the storage time is too long, precipitation and tea wine color changes will occur due to the oxidation of active substances in the tea leaves, resulting in shelf life Unstable quality of tea wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Preparation of tea wine mother liquor

[0034] ①Crush and sieve 250g of Liubao tea leaves to obtain tea particles of 30-40 mesh; soak rice in 40°C water for 50-60min, and filter to dry;

[0035] ②Mix the tea granules treated in step ① with the rice according to the mass ratio of 1:8, and steam them in water until the rice granules are cooked until there is no white sandwich rice in the hands, and then cool to room temperature to obtain the raw materials to be fermented;

[0036] ③ Prepare a glucose solution with a mass percentage of 2%, and keep it at 121°C for 20 minutes for sterilization; after cooling, insert Angel yeast high-temperature-resistant Saccharomyces cerevisiae high-activity dry yeast in a sterile room, and the inoculation amount is calculated as 1% of the glucose solution mass ; then vibrated at 150rpm for 2 hours to obtain the activated seed solution;

[0037] ④ Add the seed liquid obtained in step ③ to the raw material to be fermented prepared in s...

Embodiment 2

[0055] (1) Preparation of tea wine mother liquor

[0056] ①Crush and sieve 250g of Liubao tea leaves to obtain tea particles of 30-40 mesh; soak rice in 40°C water for 50-60min, and filter to dry;

[0057] ② Mix the tea granules treated in step ① with the rice according to the mass ratio of 1:10, and steam them in water until the rice granules are cooked until there is no white sandwich rice in hand twist, and then cool to room temperature to obtain the raw materials to be fermented;

[0058] ③Prepare glucose solution with a mass percentage of 1.5%, and keep it at 121°C for 20 minutes for sterilization; after cooling, insert Angel yeast high-temperature-resistant Saccharomyces cerevisiae high-activity dry yeast in the sterile room, and the inoculation amount is calculated as 1% of the glucose solution mass ; then vibrated at 200rpm for 2 hours to obtain the activated seed solution;

[0059] ④ Add the seed liquid obtained in step ③ to the raw material to be fermented prepared ...

Embodiment 3

[0072] (1) Preparation of tea wine mother liquor

[0073] ①Crush and sieve 250g of Liubao tea leaves to obtain tea particles of 30-40 mesh; soak rice in 55°C water for 50-60min, and filter to dry;

[0074] ② Mix the tea granules treated in step ① with the rice according to the mass ratio of 1:9, and steam them in water until the rice granules are cooked until there is no white sandwich rice in the hands, then cool to room temperature to obtain the raw materials to be fermented;

[0075] ③Prepare 3% glucose solution by mass, and keep it at 121°C for 15 minutes to sterilize; after cooling, insert Angel yeast high-temperature-resistant Saccharomyces cerevisiae high-activity dry yeast in the sterile room, and the inoculation amount is calculated as 1% of the glucose solution mass ; then vibrated at 180rpm for 2 hours to obtain the activated seed solution;

[0076] ④ Add the seed liquid obtained in step ③ to the raw material to be fermented prepared in step ②, mix well, then add p...

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PUM

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Abstract

The invention belongs to the field of foods and discloses a tea wine and a preparation method thereof. The preparation method comprises the following steps of carrying out solid state fermentation of a tea-rice mixed culture medium to obtain a tea wine mother solution having a wine fragrance and a tea fragrance, preparing tea leaf extract, wherein in tea leaf extract preparation, nutrients are retained to the maximum degree, blending the tea wine mother solution, the tea leaf extract and a sweetener, adding beta-cyclodextrine into the mixture obtained by the previous step, and carrying out two-step filtration by activated carbon and an ultrafiltration membrane to obtain the tea wine. Through the two-step filtration adopting activated carbon and the ultrafiltration membrane, precipitation and a color change caused by oxidation of the tea wine in a shelf life are avoided and quality stability of the tea wine in a shelf life is improved. Through utilization of appropriate beta-cyclodextrine, a color and a fragrance can be retained and a bitter taste and a peculiar smell of tea leaves are reduced. Through the combination of a fermentation technology and a blending technology, the tea wine having a good taste, an appropriate fragrance, tea polyphenol content of 2950mg/l, total acid content (acetic acid content) of 3.5g/l and total ester content (ethyl acetate content) of 2.65% is obtained.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to tea wine and a preparation method thereof. Background technique [0002] There are few reports on the production process of tea wine at home and abroad. The main production methods reported are to use tea extract as the fermentation medium for liquid fermentation, followed by distillation; or directly soaked and blended with alcohol. Either the nutritional content is low, or the bitterness and astringency of the tea leaves are strong, the taste is not good, and the desired effect cannot be achieved. And what generally adopt in the preparation method of existing tea wine at present all is to add activated carbon plate-and-frame filtration method, if the storage time is too long, precipitation and tea wine color changes will occur due to the oxidation of active substances in the tea leaves, resulting in shelf life The quality of tea and wine is not stable at that time. Contents o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02C12R1/865
Inventor 李平凡林平
Owner 广州市蓝滨洋贸易有限公司
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