Tea-liquor and making method thereof

Abstract

The invention relates to the technical field of tea-liquor and particularly relates to a tea-liquor and a making method thereof. The making method comprises the following steps: selecting and proportioning raw materials such as tea leaves, liquor, starch, saccharifying enzyme and distiller's yeast; carrying out liquor-tea soaking treatment in a soaking tank, particularly adding liquor to the soaking tank with tea leaves, controlling the temperature, adding hot water with a certain temperature to the soaking tank and controlling the height of the liquid level, thus ensuring that nutrients of the tea leaves can be leached fully and dissolved into the solution in a large quantity; then, adding the saccharifying enzyme so as to saccharify the nutrients in the solution; then, adding the starch and the distiller's yeast; grinding by a grinder and carrying out sealing fermentation so that the nutrients in the tea leaves can be completely extracted in the presence of liquor, and further the quality of the tea-liquor and the health function of the tea-liquor can be improved.

Description

technical field [0001] The invention relates to the technical field of tea wine, in particular to a tea wine and a brewing method thereof. Background technique [0002] my country is one of the earliest wine-making countries in the world. Wine has been developed in parallel with China's 5,000-year history of civilization. So far, it has been named after wine culture. my country has a long history of brewing wine, with a wide variety, most of which are fruit wine and rice wine. With the progress and development of society, people are more and more aware of the harm caused by drinking these wines for a long time, so various alternative health wines such as milk wine and medicinal wine have emerged as the times require. These wines are rich in vitamins, organic acids, Amino acid and other nutrients, long-term drinking has health effects. [0003] Tea wine is also a kind of health wine. Its development history is relatively short, and it only gradually began to appear in the 2...

AI Technical Summary

Problems solved by technology

However, because the research on the tea wine preparation process and related technologies is relatively shallow, there are still many problems in the prior art for the tea wine preparation process, and the production of tea wine can be relatively perfect and of better quality. In the processing technology of tea wine, the extract of tea leaves is used as raw material to extract or blend with base wine. This process is easy to cause uncoordinated taste, astringent, flocculent precipitation and other phenomena, which will lead to the quality of tea wine. The quality of tea is poor and the quality changes quickly. Therefore, some studies have shown that tea extracts and grains are combined, and tea wine is processed according to the wine making process. Although this process can improve the quality of tea wine to a certain extent, it is not suitable for tea. Most of the nutrients in it are difficult to be applied to a large extent, which wastes tea resources and reduces the output of tea wine, making the production cost of tea wine higher

In order to improve the quality of tea wine, some researchers have introduced liquid fermentation technology in the production process of tea wine, which has improved the quality of tea wine, but it is still difficult to avoid the waste of a large amount of nutrients in tea leaves, making the production of tea wine difficult. Higher cost, poorer quality, lower output

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