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Grain-free brewed tea wine and manufacturing process thereof

A production process and technology for tea wine, applied in the field of tea wine and its production process, can solve the problems of small amount of beneficial substances extracted from tea, poor tea flavor retention, high food dependence, etc., and achieve good retention and promote microcirculation. , the effect of preventing coronary heart disease

Active Publication Date: 2015-03-04
李伟铭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a grain-free brewed tea wine and its production process, in order to overcome the technical prejudice that "tea wine cannot be brewed with tea leaves as raw materials" existing in the existing tea wine production technology. Most of the raw materials are grain as the main raw material, which is very dependent on grain, and the wine produced cannot be regarded as tea wine in a strict sense; the amount of beneficial substances extracted from tea is small, and the retention of tea fragrance is poor.

Method used

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  • Grain-free brewed tea wine and manufacturing process thereof

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0021] This embodiment is a preferred embodiment. refer to figure 1 , a production process of tea wine brewed without grain, the production process comprises the following steps carried out in sequence:

[0022] a. Primary fermentation: mix the finished Tieguanyin tea with water at a ratio of 1:1 by weight, and ferment aerobically for 7 days with the fermentation temperature controlled at 25°C;

[0023] b. Secondary fermentation: move the fermented product of the primary fermentation to a transparent glass container, seal it, and anaerobically ferment it at room temperature for 14 days; the secondary fermentation is very important, because the tea leaves do not contain starch, fructose and other substances. This fermentation can produce a small amount of carbohydrates, which provides a basic guarantee for the effective integration of yeast during the third fermentation; the second fermentation is also conducive to the extraction and retention of tea polyphenols in the tea and...

Embodiment approach 2

[0029] The difference between this embodiment and Embodiment 1 is the difference in the process parameters of the manufacturing process. The manufacturing process of this embodiment includes the following steps carried out in sequence:

[0030] a. Primary fermentation: mix the finished tea and water evenly at a ratio of 1:1 by weight, and ferment aerobically for 5 days, and the fermentation temperature is controlled at 30°C;

[0031] b. Secondary fermentation: Anaerobic fermentation of the fermented product of the primary fermentation at room temperature for 18 days;

[0032] c. Tertiary fermentation: add yeast to the fermented product of the secondary fermentation at a volume ratio of fermented product: yeast = 100:2, and anaerobically ferment at a fermentation temperature of 28°C for 35 days; Yeast is added once every 4 days, and the amount of yeast added each time is fermented product in volume ratio: yeast = 100: 2;

[0033] d. Distillation: Distill the fermented product ...

Embodiment approach 3

[0036] The difference between this embodiment and Embodiment 1 is the difference in the process parameters of the manufacturing process. The manufacturing process of this embodiment includes the following steps carried out in sequence:

[0037] a. Primary fermentation: Mix the finished tea and water evenly at a ratio of 1:1 by weight, and ferment aerobically for 10 days, and control the fermentation temperature between 20°C;

[0038] b. Secondary fermentation: Anaerobic fermentation of the fermented product of the primary fermentation at room temperature for 12 days;

[0039] c. Tertiary fermentation: Add yeast to the fermented product of the secondary fermentation at a volume ratio of fermented product: yeast = 100:2, and anaerobically ferment at a fermentation temperature of 32°C for 27 days; Yeast is added once every 3 days, and the amount of yeast added each time is fermented product in volume ratio: yeast = 100: 2;

[0040] d. Distillation: Distill the fermented product ...

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Abstract

The invention relates to a grain-free brewed tea wine and a manufacturing process thereof. The manufacturing process sequentially comprises the following steps of: primary fermentation: uniformly mixing finished product tea and water according to the proportion of 1:1, aerobically fermenting for 5-10 days, and controlling the fermentation temperature between 20 DEG C and 30 DEG C; secondary fermentation: anaerobically fermenting a fermentation product at room temperature for 12-18 days, wherein the fermentation product is obtained through the primary fermentation; triple fermentation: adding yeast into a fermentation product at least twice according to the proportion that the volume of the fermentation product to the volume of the yeast is equal to 100:2, and anaerobically fermenting under the environment that the fermentation temperature ranges from 28 DEG C to 32 DEG C for 27-35 days, wherein the fermentation product is obtained through the secondary fermentation; and distillation: carrying out distillation treatment on a fermentation product to obtain a finished product wine, wherein the fermentation product is obtained through the triple fermentation. The tea wine provided by the invention overcomes the technical prejudice that the tea wine cannot be brewed by using single tea leaves as raw materials in the prior art; and the tea wine is a colorless clear liquid, is strong, full and sweet in aftertaste and has the characteristics of natural fragrance and unique taste.

Description

technical field [0001] The invention relates to a tea wine and its production process, in particular to a grain-free brewed tea wine and its production process. Background technique [0002] Most of the tea wines currently on the market are blended with wine and tea soup, or a certain amount of tea leaves are added in the process of using grain to make wine, so that the brewed wine has a slight tea aroma, and the latter is usually made only through a fermentation process Promptly make tea wine, it is little to the extraction amount of beneficial substances such as tea polyphenols, vitamins, amino acids in the tealeaves, also there is bigger limitation to the natural fragrance of tealeaves. The ancients had a definition of tea wine: "tea wine brewed from tea, naturally fermented and distilled, the pulp is colorless, and the tea fragrance overflows." According to this definition, the tea wine prepared by the above two methods cannot be regarded as real Tea wine in the sense. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李伟铭
Owner 李伟铭