Tea wine and preparation method thereof

Abstract

The invention provides a tea wine and a preparation method thereof. The tea wine is prepared by mixing a tea extraction solution and a grain saccharification solution and fermenting. The preparation method provided by the invention comprises the following steps of: firstly leaching tea to prepare the tea extraction solution; secondly mixing Chinese sorghum, rice and corn according to a certain proportion, crushing, steaming, boiling and saccharifying to obtain the saccharification solution, mixing with the tea extraction solution, adding koji, and forming a tea fermentation solution by liquid-state fermentation; and finally performing sterilization, blending, fining, filtering, aging and secondary filtration to obtain the tea wine. The tea wine is characterized in that a product provided by the invention has the characteristics of heavy tea fragrance, sweet and mellow taste, coordination of various flavors, long after-taste and the like; and furthermore, compared with the traditional tea wine, the tea extraction solution is adopted for performing fermentation together with the Chinese sorghum, the rice and the corn, the functional active ingredients in the tea can be retained to the greatest extent, the blending of a base wine is simultaneously performed after fermentation, the shortcomings of low alcohol degree of the fermented wine and complex process and pungent smell of the distilled wine can be overcome, the softness of the tea and the rigidity of the wine can be perfectly combined, and the species of tea and wine products are enriched.

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] Tea wine is an alcoholic drink made of tea as the main raw material, supplemented by fermentation or preparation of other raw materials. Tea wine not only has the aroma, color and luster, nutrients of tea, but also has the characteristics of wine. It is a combination of tea and wine. the perfect combination. Traditional tea wine is made from tea leaves or their extracts and extracted or blended with base wine, which can easily cause uncoordinated taste, astringent, flocculent precipitation and other phenomena. At present, tea extract, sucrose, rice and other glycogen are mostly used as raw materials, and active yeast is used for fermentation. However, the nitrogen source, carbon source, inorganic salt and growth factors available to yeast in the fermentation liquid are insufficient, which often leads to yeas...

AI Technical Summary

Problems solved by technology

Traditional tea wine is made from tea leaves or their extracts and extracted or blended with base wine, which can easily cause uncoordinated taste, astringent, flocculent precipitation, etc.

At present, tea extract, sucrose, rice and other glycogen are mostly used as raw materials, and active yeast is used for fermentation. However, the nitrogen source, carbon source, inorganic salt and growth factors available to yeast in the fermentation liquid are insufficient, which often leads to yeast growth. Slow, insufficient fermentation, single product flavor, difficult to guarantee the quality of finished products, single production process and other problems

In addition, due to the particularity of tea wine itself, the quality stability of tea wine is extremely difficult to control

Although the production of tea wine has been well developed at present, there are still many factors affecting its quality, especially the three major difficulties in the processing technology of color preservation, fragrance preservation and anti-sedimentation have not been studied and solved in depth

Some finished tea wines have quality problems not long after they have been on the market, mainly manifested in aggravated color, increased sense of oxidation, weakened tea aroma, and serious cases such as loss of luster and precipitation.