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Tea-flavor white spirit and preparation method thereof

A technology of liquor and tea aroma, which is applied in the field of wine making, and can solve problems such as unobtrusive tea aroma, unpleasant drinking experience of tea wine, and unbalanced presentation of tea aroma and wine aroma.

Inactive Publication Date: 2015-11-18
钟坚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The aroma of tea is not prominent, and the aroma of tea and wine cannot be presented in a balanced manner;
[0004] 2. The taste of tea and wine is generally bitter and uncomfortable;
[0005] 3. The experience of drinking tea and wine is not pleasant

Method used

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  • Tea-flavor white spirit and preparation method thereof
  • Tea-flavor white spirit and preparation method thereof
  • Tea-flavor white spirit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Example 1. Production of pure Rhizopus koji

[0075] The Rhizopus koji of the present invention is prepared by using pure culture technology to separately culture Rhizopus and yeast on bran, and then mix them. The Rhizopus koji of the present invention has strong saccharification and fermentation power, is suitable for brewing various starch materials, and is suitable for brewing tea-flavored liquor.

[0076] 1. Rhizopus

[0077] 1-1. Overview

[0078] Rhizopus is highly adaptable to the environment and produces extremely fast. It often appears on spoiled food. There are also a large number of Rhizopus spores in the air.

[0079] The hyphae of Rhizopus are not separated. It is generally considered to be a single-celled fungus. The hyphae spread rapidly on the surface of the culture medium into grape hyphae. The hyphae are intertwined into loose cotton wool. Some of the hyphae form false roots and absorb nutrients. An upright sporangia stalk grows up from the place where the fal...

Embodiment 2

[0230] Example 2. Production of tea-flavored liquor

[0231] For the production of tea-flavored liquor of the present invention, Rhizopus koji is selected as the saccharification and alcoholization enzyme system, which can not only ensure the flavor and quality of the tea wine, but also has the advantages of less koji usage, high wine yield, simple production and operation, and short fermentation cycle specialty.

[0232] (1) Process flow

[0233] Grain pretreatment→adding Rhizopus koji→bacterial saccharification→adding tea leaves→mixing grains→fermentation→distillation

[0234] (Two), process operation

[0235] Step (1): Food pretreatment

[0236] Provide grain (sorghum or corn), and pretreat the grain, wherein the pretreatment method is method A or method B.

[0237] Method A:

[0238] 1a, soak food

[0239] ① Requirements for soaking grains: grains absorb water thoroughly and evenly

[0240] ②Soaking grain temperature: 73-74℃

[0241] ③Soaking time: 2-4 hours in winter

[0242] 1-2 hours i...

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Abstract

The invention relates to a preparation method of tea-flavor white spirit and the tea-flavor white spirit obtained by adopting the method. Specifically, the preparation method of the tea-flavor white spirit comprises the following steps of (1) supplying grains, and pretreating the grains; (2) adding rhizopus to the grains which are pretreated in the step (1), so as to generate culture draff, and then culturing in a culture box for a period of time, so as to generate draff embryos; (3) adding tea to the draff embryos obtained in the step (2), so as to generate tea draff; (4) fermenting the tea draff obtained in the step (3); (5) distilling products obtained in the step (4), so as to obtain the tea-flavor white spirit.

Description

Technical field [0001] The invention relates to the field of wine making. More specifically, the present invention relates to a method for preparing tea-flavored liquor and the tea-flavored liquor obtained by the method. Background technique [0002] At present, the manufacturing methods of tea-flavored liquor (tea wine) mainly include tea infusion, tea polyphenol tea polysaccharide extract addition, tea extract addition, tea extract mixed grain fermentation, pure tea fermentation and distillation, etc. The tea wine brewed or produced by the prior art generally has the following defects: [0003] 1. The tea aroma is not prominent, and the tea aroma and wine aroma cannot be presented in a balanced manner; [0004] 2. The taste of tea wine is generally bitter and uncomfortable; [0005] 3. The taste of tea and wine is not pleasant. [0006] In order to overcome the above shortcomings, the inventor of the present application developed a new tea-flavored liquor brewing method after repea...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845
Inventor 钟坚钟山陈德兴
Owner 钟坚
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