Method for brewing oil-tea wine by using bio-enzymes

A technology of biological enzymes and camellia oleifera, applied in the field of brewing, can solve the problem of lack of multiple biological enzymes, and achieve the effects of mellow and delicate taste, improved equipment utilization, and low energy consumption

Active Publication Date: 2014-08-13
HUNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, do not come the report of brewing oil tea wine with multiple biological enzymes at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The method for brewing camellia oleifera wine with biological enzymes comprises the following steps:

[0023] (1) Cleaning and removing impurities: remove straw, soil, sand and other impurities and moldy parts in the camellia oleifera cake;

[0024] (2) Pulverization and sieving: pulverize the camellia oleifera cake with a pulverizer, and pass through a 40-mesh sieve.

[0025] (3) Blending: add 5 times the weight of the Camellia oleifera cake to the Camellia oleifera cake treated in step (2), and mix evenly.

[0026] (4) Enzyme inactivation at high temperature: put the formulated substance treated in step (3) into a cooking pot, and cook at 100° C. for 15 minutes.

[0027] (5) Multi-enzyme decomposition: When the blended substance cooked in step (4) is cooled to 60°C, add 6u amylase, 80u glucoamylase, and 60u cellulase to each gram of Camellia oleifera cake in turn, stir evenly, and heat at 55-65°C Keep warm for 2h.

[0028] (6) Supplementing sugar: add 2% white suga...

Embodiment 2

[0034] The method for brewing camellia oleifera wine with biological enzymes comprises the following steps:

[0035] (1) Cleaning and removing impurities: remove straw, soil, sand and other impurities and moldy parts in the camellia oleifera cake;

[0036] (2) Pulverization and sieving: pulverize the camellia oleifera cake with a pulverizer, and pass through a 40-mesh sieve.

[0037] (3) Blending: add 6 times the weight of the Camellia oleifera cake to the Camellia oleifera cake treated in step (2), and mix evenly.

[0038] (4) Enzyme inactivation at high temperature: put the formulated substance treated in step (3) into a cooking pot, and cook at 100° C. for about 15 minutes.

[0039] (5) Multi-enzyme decomposition: when the blended substance cooked in step (4) is cooled to 60°C, add 7u amylase, 100u glucoamylase, and 70u cellulase to each gram of Camellia oleifera cake in turn, stir evenly, and heat at 55-65°C Keep warm for 2h.

[0040] (6) Supplementing sugar: add 3% whi...

Embodiment 3

[0046] The method for brewing camellia oleifera wine with biological enzymes comprises the following steps:

[0047] (1) Cleaning and removing impurities: remove straw, soil, sand and other impurities and moldy parts in the camellia oleifera cake;

[0048] (2) Pulverization and sieving: pulverize the camellia oleifera cake with a pulverizer, and pass through a 40-mesh sieve.

[0049] (3) Blending: add the oil tea cake cake treated in step (2) with water 7 times the weight of the tea cake cake, and mix evenly.

[0050] (4) Enzyme inactivation at high temperature: put the formulated substance treated in step (3) into a cooking pot, and cook at 100° C. for 15 minutes.

[0051] (5) Multi-enzyme decomposition: When the blended substance cooked in step (4) is cooled to 60°C, add 8u amylase, 120u glucoamylase, and 80u cellulase to each gram of Camellia oleifera cake in turn, stir evenly, 55-65°C Keep warm for 2h.

[0052] (6) Supplementing sugar: add 4% white sugar with the weight...

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PUM

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Abstract

The invention discloses a method for brewing an oil-tea wine by using bio-enzymes. The method comprises the following steps: (1) cleaning and impurity removal; (2) crushing and sieving; (3) mixing; (4) high-temperature enzyme deactivation; (5) multi-enzyme decomposition; (6) carbohydrate supplementation; (7) fermentation; (8) distillation; and (9) aging and packaging. The method disclosed by the invention is simple in process, less in investment, low in energy consumption, and easy to operate. The oil-tea wine prepared by using the method is bright and transparent, mellow and exquisite in taste and typical in style, and has no suspended matters and precipitates.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing camellia oleifera wine with biological enzymes. Background technique [0002] Camellia spp (Camellia spp) is a high-quality woody oil tree species unique to my country, and is known as the world's four largest woody oil tree species together with oil palm, coconut and olive. It is mainly distributed in the low mountain and hilly areas of 14 provinces (districts) including Hunan, Jiangxi, Guangxi and Fujian in my country, with a total cultivated area of ​​more than 45 million mu. Camellia oleifera integrates ecological benefits, economic benefits and social benefits, and plays a very important role in maintaining national grain and oil security, promoting comprehensive development of mountainous areas, promoting farmers' employment and income, improving people's health status, and accelerating the process of land afforestation. The development of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 马力陈永忠彭邵锋王湘南陈隆升杨小胡王瑞唐炜罗健彭映赫王保明
Owner HUNAN ACAD OF FORESTRY
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