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Process for producing dark green tea wine by using sugar fermentation brewing method

A technology for tea wine and sugar, which is applied to the production technology field of brewing dark tea wine, can solve the problems of long fermentation time, high content of miscellaneous bacteria, influence of fermentation effect, etc., and achieves short production cycle, rich nutrition and overall wine quality. good effect

Inactive Publication Date: 2013-03-20
张递霆 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are the following problems: the entire fermentation liquid has not been subjected to high temperature treatment, and the content of miscellaneous bacteria is relatively high; the koji has not been activated, resulting in too long fermentation time, and the fermentation effect is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0011] Take 50kg of dark tea (Anhua black tea) into the extraction tank, add 4000kg of boiling water, extract at a constant temperature of 90-95°C for 120 minutes, filter the tea juice and pump it into the batching pool. Add 1514kg of sucrose to the batching tank, stir evenly, put it into an autoclave for sterilization at 121°C for 15-18 minutes, pump it into a fermenter that has been sterilized by high temperature in advance, and cool it to about 30°C. Dissolve sucrose into sterile water to make 2% sugar water. According to the ratio of S. Activate at ℃ for 2 hours; put the activated Saccharomyces cerevisiae liquid into the Erlenmeyer flask containing tea water at a ratio of 1:5-8 for liquid culture, shake and acclimatize at 30℃ for about 28 hours. Insert 134kg of brewer's active dry yeast activation liquid into the fermenter and mix it with the batching liquid. Ferment at 30-32°C for 24 hours, and then ferment at 25-30°C for 7 days. During the fermentation process, the ferm...

Embodiment 2

[0013] Take 50kg of black tea (Anhua black tea) into the extraction tank, add 3500kg of boiling water, extract at a constant temperature of 90-95°C for 150 minutes, filter the tea juice and pump it into the batching pool. Add 2025kg of sucrose to the batching tank, stir evenly, put it into an autoclave for sterilization for 15-18 minutes, pump it into a fermenter that has been sterilized by high temperature in advance, and cool it to 30°C. Dissolve sucrose into sterile water to make 2% sugar water, rehydrate Saccharomyces cerevisiae with sugar water at 35-40°C for 15-20 minutes according to the ratio of Saccharomyces cerevisiae to sugar-water ratio of 1:10-20, and then activate it at 28-34°C 2.5 hours; put the activated Saccharomyces cerevisiae liquid into a triangular flask containing tea at a ratio of 1:5 to 8 for liquid culture. , Shaking and acclimating culture at 30°C for 28 hours; put 118 kg of Saccharomyces cerevisiae activation solution into the fermenter and mix it wi...

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Abstract

The invention discloses a production process for producing dark green tea wine by using a sugar fermentation brewing method, relating to a technology for producing the dark green tea wine by using saccharomycetes and sugar. The production process comprises the following specific steps of: carrying out water-bath extraction on the raw-material dark green tea, filtering the extracted dark green tea, then adding cane sugar to mix to form an ingredient, carrying out high temperature sterilization on the ingredient, then adding activated saccharomycetes into the ingredient, fermenting at a certain temperature to form dark green wine fermentation liquor, then seasoning, filtering and clarifying the dark green tea wine fermentation liquor to form dark green tea wine liquor, carrying out high temperature sterilization on the dark green tea wine liquor, and then bottling and packaging to form the dark green tea wine. The dark green tea wine is bright reddish yellow in color, glittering and translucent in wine body, favorable in overall wine quality, soft and harmonized in taste, glittering and translucent in color and luster, free of impurities such as deposits, suspensions and the like, and has mellow flavors of dark green tea and wine; and according to the production process, used bacterial strains are simple, the raw materials do not contain grains, and no exhaust gas and wastewater emission exists in the production process.

Description

technical field [0001] The invention relates to the field of tea wine brewing, in particular to a production process for brewing dark tea wine using dark tea and sugar as raw materials. Background technique [0002] Black tea originated in Anhua, and it is a kind of tea that is different from the five major teas: black tea, green tea, yellow tea, white tea, and green tea (oolong tea). Anhua dark tea has a long history and profound tea history and culture, with unique superior raw materials, production technology, product categories, health care functions and collection value. Black tea is warm in nature, not only can digest food and remove greasy, regulate the stomach (help digestion, relieve greasy, smooth the stomach), can effectively reduce the three highs (high blood sugar, high blood pressure, high blood fat), prevent cardiovascular diseases, and soften the human body The function of blood vessels can supplement the dietary nutrition of the human body (mainly vitamins ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 张递霆戴争艳
Owner 张递霆
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