Manufacturing method for oolong tea liquor

Abstract

The invention discloses a manufacturing method for oolong tea liquor. The manufacturing method comprises the following steps: preparing a rice starter from starter making rice; adding 48 L of water, 40 kg of the rice starter and 120 mL of yeast into a primary fermentation tank, carrying out uniform mixing through stirring and standing the obtained mixture at 23 to 24 DEG C for 1 week so as to prepare primary wine with dregs; transferring the primary wine with dregs into a secondary fermentation tank with a pump, adding 80 kg of steamed rice and 150 L of water, fully mixing the steamed rice and water with the primary wine with dregs, adding 1 kg of oolong tea at the same time and carrying out mixing; adjusting the temperature of the wine with dregs in secondary fermentation to 24 to 25 DEG C, wherein the highest temperature of the wine with dregs is controlled to be 35 DEG C as the temperature of the wine with dregs continuously rises in the process of fermentation, the wine with dregs totally matures in 2 weeks, and secondary wine with dregs containing the effective component oolong tea is obtained; and transferring the secondary wine with dregs into a distillation machine with a pump, directly introducing high pressure steam into the secondary wine with dregs and carrying out external cooling with water so as to prepare the oolong tea liquor. The oolong tea is added during brewing of the liquor, so peculiar smell in the raw materials of the liquor is removed through fermentation of the oolong tea and the prepared oolong tea liquor has mellow aroma.

Description

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AI Technical Summary

Benefits of technology

This patented technology helps create an enhanced flavour with strong green notes from oozey teas during their production.

Problems solved by technology

This patented problem addressed by this patents relates to flavorings that are used for cooking food products like steamed bread or vegetables with traditional methods involving boiling them over an open fire before they cool down on ice cubes during storage. These techniques have resulted in odors caused by burning off volatile compounds present within the dried ingredients themselves when exposed to air after preparation.