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Method for processing floral tea brewed wine

A technology for tea fermentation and processing methods, which is applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. Effect

Inactive Publication Date: 2014-09-24
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the variety of tea fermented wine is single, and to make it open to the market and be accepted by the public, it is necessary to develop products suitable for all ages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 375g of jasmine tea and 750g of green tea, put them together into a 50L container barrel, add 30kg of hot water at 95°C for the first time, stir and extract for 20min, put the extract in an 80L fermenter; add hot water at 95°C for the second time 30kg, stirred and leached for 15 minutes, the leaching solution was combined in the fermenter and cooled. Cool to 28°C, insert 60g of activated Saccharomyces cerevisiae, undergo main fermentation and post-fermentation, and the alcohol content can reach 12 degrees. After aging for one month, gumming, blending and blending, sterilization, fine filtration and aseptic filling, the finished jasmine tea fermented wine is obtained.

Embodiment 2

[0025] Take 375g of sweet-scented osmanthus and 750g of green tea, put them together into a 50L container barrel, add 30kg of 95℃ hot water for the first time, stir and extract for 20min, and place the extract in an 80L fermenter; add 30kg of 95℃ hot water for the second time , stirred and extracted for 15 minutes, the extract was combined in the fermenter and cooled. Cool to 28°C, insert 60g of activated Saccharomyces cerevisiae, undergo main fermentation and post-fermentation, and the alcohol content can reach 12 degrees. After aging for 1.5-2 months, gumming, blending and blending, sterilization, fine filtration and aseptic filling, the finished osmanthus tea fermented wine is obtained.

Embodiment 3

[0027] Take 150g jasmine tea, 150g sweet-scented osmanthus and 750g green tea, put them together into a 50L container barrel, add 30kg of 95°C hot water for the first time, stir and extract for 20min, and place the extract in an 80L fermenter; add 95°C for the second time 30kg of hot water at ℃, stirred and extracted for 15 minutes, and the extracted liquid was combined in the fermenter and cooled. Cool to 28°C, insert 60g of activated Saccharomyces cerevisiae, undergo main fermentation and post-fermentation, and the alcohol content can reach 12 degrees. After aging for 2-3 months, gumming, blending and blending, sterilization, fine filtration and aseptic filling, the finished jasmine osmanthus tea fermented wine is obtained.

[0028] By gas chromatography-mass spectrometry (GC-MS), the sample prepared above of the present invention is measured and analyzed, and 33 and 25 kinds of aroma components of jasmine tea fermented wine and osmanthus tea fermented wine are identified re...

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PUM

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Abstract

The invention discloses a method for processing floral tea brewed wine. The method includes the steps that jasmine flowers, or osmanthus fragrans, or mixture of the jasmine flowers and the osmanthus fragrans with the tea mass fraction ranging from 30% to 50% are put into hot water with the temperature ranging from 90 DEG C to 100 DEG C along with tea, infusion is conducted 2 to 3 times, the mixture of the tea and the flowers is filtered through a piece of gauze, and infusion liquid is obtained; the infusion liquid is cooled, white sugar is added and dissolved, saccharomyces cerevisiae with the infusion liquid mass fraction ranging from 0.05% to 0.1% is added, and anaerobic fermentation and storing are conducted; fining is conducted through chitosan, filtering is conducted, and floral tea brewed wine base is obtained; the finished product is obtained through blending, sterilization, refined filtration and sterile filling. The method has the advantages that the new product processed from the tea is low in cost and convenient to operate, flavor substance in the floral tea brewed wine is various in categories and high in content and the product is suitable for people of all ages and genders and being drunk in various places.

Description

technical field [0001] The invention relates to a processing method of tea fermented wine, in particular to a processing method of flower-flavored tea fermented wine. Background technique [0002] Tea is not only rich in nutrients such as vitamins, amino acids, lipids, sugars and mineral elements, but also rich in medicinal ingredients such as tea polyphenols, caffeine, lipopolysaccharide, etc. Physiological regulation function. The combination of the medicinal effect of tea and the flavor of wine increases the nutritional value and taste of tea wine, and can play the role of anti-oxidation, beauty and beauty, and anti-aging. The combination of tea and wine is not only the combination of two ancient cultures, but also the It's a combination of science. But the kind of tea fermented wine is single at present, will make it open the market and be accepted by the masses, also need to develop the product suitable for all ages. Contents of the invention [0003] Aiming at the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 李共国范德康
Owner ZHEJIANG WANLI UNIV