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A method for preparing tea wine by double fermentation

A technology for secondary fermentation and tea wine, which is applied in the field of preparing tea wine by two fermentation methods, can solve the problems of low alcohol content, low utilization rate of sugar substances, long fermentation time, etc., and achieves good development prospects and improves the utilization rate of raw materials. , the effect of flavor coordination

Active Publication Date: 2018-07-06
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea wine produced by this method has a fuller tea aroma, but due to the inhibition of yeast growth by tea polyphenols, the fermentation time is longer, the alcohol content is not high, and the utilization rate of sugar substances is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing black tea wine by double fermentation, comprising the following steps:

[0015] Take 100g of black tea and grind it, add 2.5kg of 80℃ water (according to the drinking water hygiene standard (GB5749-2006)) and extract for 20 minutes, then filter the tea juice and tea dregs; add 10% white sugar of the tea juice to the tea juice, stir until fully dissolved, sterilized and cooled to room temperature, inoculated 0.5% active dry yeast into the sterilized tea juice, fermented for 5 days, filtered; Sterilize and cool to room temperature, inoculate 0.5% active dry yeast into the sterilized tea dregs, ferment for 6 days, and distill; add 0.005% sucralose and 0.1% lemon acid for deployment; add distilled tea wine to the prepared fermented liquid to adjust the degree to 9 degrees; after bottling and sealing, sterilize at 75°C for 15 minutes to obtain black tea wine.

Embodiment 2

[0017] A method for preparing Tieguanyin tea wine by double fermentation, comprising the following steps:

[0018] Take 100g of Tieguanyin, grind it, add 3kg of 75℃ water (in line with the drinking water hygiene standard (GB5749-2006)) and extract for 30 minutes, then filter to obtain tea juice and tea dregs; add white sugar with 15% tea juice quality to the tea juice, stir until fully dissolved, sterilized and cooled to room temperature, inoculated 0.8% active dry yeast into the sterilized tea juice, fermented for 7 days, filtered; Sterilize and cool to room temperature, inoculate 0.8% active dry yeast into the sterilized tea dregs, ferment for 10 days, distill; add 0.005% sucralose and 0.1% lemon acid for blending; add distilled tea wine to the blended fermented liquid to adjust its degree to 12 degrees; after bottling and sealing, sterilize at 75°C for 15 minutes to obtain Tieguanyin tea wine.

Embodiment 3

[0020] A method for preparing green tea wine by double fermentation, comprising the following steps:

[0021] Take 100g of green tea and grind it, add 2kg of 90℃ water (according to drinking water hygienic standard (GB5749-2006)) and extract for 15 minutes, then filter to obtain tea juice and tea dregs; add 8% white sugar of tea juice quality to the tea juice, stir until Fully dissolve, sterilize and cool to room temperature, inoculate 0.3% active dry yeast into the sterilized tea juice, ferment for 3 days, and filter; add white sugar with 15% tea residue quality to the tea residue, stir evenly, and sterilize sterilize and cool to room temperature, inoculate 0.3% active dry yeast into the sterilized tea dregs, ferment for 5 days, and distill; add 0.005% sucralose and 0.1% citric acid to the filtrate obtained after fermentation of tea juice Blending; adding distilled tea wine to the blended fermented liquid to adjust its degree to 6 degrees; bottling and sealing, sterilizing at...

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Abstract

The invention discloses a method for preparing tea wine through a twice-fermentation method. The method includes the following steps that tea leaves are picked and crushed, water which is 20-30 times the mass of the tea leaves and ranges from 75 DEG C to 90 DEG C in temperature is added to the tea leaves for conducting digestion for 15-30 minutes, filtering is conducted, and tea liquid and tea residues are obtained; white granulated sugar which is 8-15% the mass of the tea leaves is added to the tea leaves and stirred till the mixture is fully dissolved, the mixture is sterilized and cooled to the room temperature, active dry yeast ranging from 0.3% to 0.8% in concentration is inoculated into the sterilized tea liquid, fermentation is conducted for 3-7 days, and filtering is conducted; the white granulated sugar which is 15-25% the mass of the tea residues is added to the tea residues, the mixture is stirred to be uniform, sterilized and cooled to the room temperature, the active dry yeast ranging from 0.3% to 0.8% in concentration is inoculated into the sterilized tea residues, fermentation is conducted for 5-10 days, and distillation is conducted; blending, bottling, sealing and sterilization are conducted, and a finished product is obtained. The method is high in raw material utilization rate, the tea aroma is heavy, the flavor is coordinate, and a health care effect is achieved.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for preparing tea wine by a double fermentation method. Background technique [0002] At present, the production methods for tea wine are mainly extraction and blending method and fermentation method. [0003] The leaching and blending method is to soak and filter the tea leaves to obtain strong tea water, add base wine to the strong tea water for blending, adjust the taste, and obtain tea wine after sterilization. The tea wine obtained by this method has a certain tea aroma, but the aroma components are relatively single, and the method has a low utilization rate of tea leaves, resulting in waste of tea leaves. [0004] Fermentation method is divided into solid state fermentation method and liquid state fermentation method. The solid-state fermentation method is to mix tea leaves with corn, rice and other grains, then inoculate yeast or koji for fermentation, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 周鸿翔王晓丹邱树毅邹聪丽
Owner GUIZHOU UNIV
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