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Black tea wine and preparation method thereof

A technology of black tea wine and black tea, which is applied in the field of black tea wine and its preparation, can solve problems such as poor color, aroma, taste, difficult control of microbial indicators, and low content of tea polyphenols, and achieve elegant tea aroma, obvious black tea aroma and Taste characteristics, soft and harmonious effects of wine

Active Publication Date: 2014-03-12
GUIZHOU MEITAN DIANXI TEA WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic tea wine production is mainly based on the preparation type. In terms of processing technology, it is mainly made by soaking tea leaves in high-grade liquor, or separately fermenting grain and tea leaves. The raw materials are made into green tea wine, black tea wine and green tea wine. The technological process is: grain fermentation→tea fermentation→grain and tea mixing→distillation→tea wine. Defects such as low content and difficult control of microbial indicators

Method used

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  • Black tea wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0045] A method for preparing black tea wine, comprising the following steps:

[0046] 1) Combination of raw and auxiliary materials: 60 parts of sorghum, 5 parts of black tea, 5 parts of fermented grains and 5 parts of auxiliary materials are used in parts by weight;

[0047] 2) Soaking: Soak the sorghum at a temperature of 70°C for 2 hours, so as to achieve the purpose of soaking the grain evenly;

[0048] 3) Initial steaming: Steam the soaked sorghum for 10 minutes on medium heat to further heat the grains to expand;

[0049] 4) Stuffed grains: Burn the steamed sorghum to medium heat, and stuff the grains at a temperature of 70°C for 20 minutes, under the condition that the grain skin is not broken, which further ensures the comfortable taste of the brewed wine;

[0050] 5) Re-steaming: to further break the starch granules, and re-steam the sorghum that has been stuffed for 1 hour;

[0051] 6) Out of steamer: After the re-steaming time is over, the re-steamed sorghum is o...

Embodiment 2

[0064] A method for preparing black tea wine, comprising the following steps:

[0065] 1) Combination of raw and auxiliary materials: take 80 parts of sorghum, 30 parts of black tea, 15 parts of fermented grains and 15 parts of auxiliary materials by weight and set aside;

[0066] 2) Soaking: Soak the sorghum at a temperature of 80°C for 4 hours, so as to achieve the purpose of soaking the grain evenly;

[0067] 3) Initial steaming: Steam the soaked sorghum for 15 minutes on medium heat to further heat and expand the grains;

[0068] 4) Stuffed grains: Burn the steamed sorghum to medium heat, and stuff the grains for 30 minutes at a temperature of 80°C, under the condition that the grain skin is not broken, which further ensures the comfortable taste of the brewed wine;

[0069] 5) Re-steaming: to further break the starch granules, and re-steam the sorghum that has been stuffed for 2 hours;

[0070] 6) Out of steamer: After the re-steaming time is over, the re-steamed sorghu...

Embodiment 3

[0083] A method for preparing black tea wine, comprising the following steps:

[0084] 1) Combination of raw and auxiliary materials: 70 parts of sorghum, 20 parts of black tea, 10 parts of fermented grains and 10 parts of auxiliary materials are used in parts by weight;

[0085] 2) Soaking: Soak sorghum at a temperature of 75°C for 3 hours, so as to achieve the purpose of soaking grains to absorb water evenly;

[0086] 3) Initial steaming: Steam the soaked sorghum for 12 minutes on medium heat to further heat the grains to expand;

[0087] 4) Stuffed grains: Burn the steamed sorghum to medium heat, and stuff the grains at a temperature of 75°C for 25 minutes, under the condition that the grain skin is not broken, which further ensures the comfortable taste of the brewed wine;

[0088] 5) Re-steaming: to further break the starch granules, and re-steam the stuffed sorghum for 1.5 hours;

[0089] 6) Out of steamer: After the re-steaming time is over, the re-steamed sorghum is ...

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Abstract

The invention relates to the field of foods, and particularly relates to black tea wine and a preparation method thereof. Particularly, the preparation method comprises the steps: processing sorghum, black tea and fragrant grains, and auxiliary materials such as rice hull and rice bran meal, then soaking, primarily steaming, stewing, re-steaming, discharging from a rice steamer, spreading for cooling, discharging yeast, cultivating, adding the black tea, preparing distiller grains, mixing, feeding a pool for fermenting, distilling, storing, and blending so as to obtain the black tea wine. The black tea wine is cool and transparent in vinosity, pure in faint scent, grace in tea perfume, mellow and clean, long in remaining taste, higher in polyphenol content and low in alcohol content, and has the remarkable black tea fragrance and taste, and a wine body is soft and harmonious.

Description

technical field [0001] The invention relates to the technical field of wine, in particular to a black tea wine and a preparation method thereof. Background technique [0002] Tea is rich in nutrients and medicinal ingredients, the most important of which are vitamins, proteins, amino acids, tea polyphenols, alkaloids and polysaccharides. According to medical data, tea polyphenols have very obvious anti-oxidation, anti-radiation, anti-cancer, anti-cancer, and anti-three high functions. , drying and other steps, the tea leaves are fermented to produce new components such as theaflavins and thearubigins, as well as aromatic substances such as alcohols, aldehydes, ketones, esters, etc. taste, so the taste is more sweet and mellow. Medical experiments have found that black tea has the effects of anti-inflammatory and antibacterial, lowering blood fat, lowering blood sugar, lowering blood pressure, anti-aging, anti-radiation, and anti-cancer. [0003] Tea wine is a general term...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 金循金江谭世喜
Owner GUIZHOU MEITAN DIANXI TEA WINE
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