Production technique of tea wine by fermentation

A production process and technology of tea wine, which is applied in the field of tea wine fermentation production process, can solve problems such as loss of nutritional elements, complicated manufacturing methods, improper control of production process parameters, etc., and achieve simple production process, high nutritional value, and reasonable process parameters Effect

Inactive Publication Date: 2015-06-24
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The combination of the medicinal effect of tea and the flavor of wine can increase the nutritional value and flavor of wine, but the manufacturing method in the prior art is complicated, and the improper control of production process parameters may easily cause the loss of nutritional elements and even affect the flavor of the product

Method used

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Embodiment

[0013] The fermentation production process of tea wine in this embodiment includes the following steps: (1) Soak green tea with 95% water for 2 minutes, repeat soaking 3 times, the ratio of tea and water is 1:50, filter out the tea leaves after soaking, and obtain tea juice; (2) Add sucrose to the tea juice, the ratio of sucrose to tea juice is 1.5:10, and add citric acid solution to adjust the pH value of the tea juice to 4-5; (3) Add dry yeast to the tea juice, the amount added 200g / L, and then ferment at 28°C, and shake the fermentation bottle intermittently during the fermentation; (4) After the fermentation, add 300mg / L chitosan to the fermentation broth as a clarifying agent , and stir during the addition process, after stirring evenly, let it stand for 7 days, clarify and filter the supernatant, and finally prepare tea wine through disinfection.

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Abstract

The invention discloses a production technique of tea wine by fermentation, which comprises the following steps: adding sucrose into tea liquor, wherein the ratio of the sucrose to the tea liquor is 1.5:10; adding a citric acid solution to regulate the pH value of the tea liquor to 4-5; adding 180-220g of dried yeast to every liter of tea liquor, and fermenting at 28 DEG C while intermittently shaking the fermentation bottle; after the fermentation is finished, adding 300 mg/L chitosan into the fermentation liquid as a clarifier while stirring, stirring uniformly, standing for 7 days, carrying out clarification filtration on the supernate, and finally, sterilizing to obtain the tea wine. The production technique is simple, has the advantage of reasonable technological parameters, and maintains good taste of the tea wine. The tea wine has higher nutritive value.

Description

[0001] technical field [0002] The invention belongs to the technical field of tea wine production, and in particular relates to a fermentation production process of tea wine. [0003] Background technique [0004] Tea wine is a general term for various drinking wines brewed or configured with tea as the main ingredient. As one of the three major non-alcoholic beverages in the world, tea is rich in nutrients, such as: vitamins, proteins, amino acids, lipids, sugars, and mineral elements; it also contains rich medicinal ingredients, which are beneficial to the human body. Nutritional and physiological adjustment functions. The medicinal effect of tea is combined with the flavor of wine, which can increase the nutritional value and flavor of wine, but the manufacturing method in the prior art is complicated, and the improper control of manufacturing process parameters may easily cause the loss of nutritional elements and even affect the flavor of the product. [0005] Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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