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Tea wine and preparation method thereof

A technology for tea wine and tea leaves, which is applied to the field of tea wine and its preparation, can solve the problems of low yield, no tea fragrance, and low degree of alcohol in tea wine, etc., and achieves the effects of smooth and soft taste and reduced food consumption.

Inactive Publication Date: 2016-09-21
惠州市如根茶酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the existing tea wines are directly blended with tea water instead of directly fermented from tea leaves.
Or some tea wine is fermented from tea leaves, but because tea leaves are low-sugar substances, the alcohol content of the brewed tea wine is not high, and the yield is also low. When brewing, it needs to be fermented with grain, not pure tea brewing, brewing The taste of the tea wine is more complex, and the tea wine does not have the aroma of tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] The preparation method of above-mentioned tea wine, comprises the following steps:

[0034] (1) Tea pretreatment: After the tea leaves are carefully selected to remove magazines, the tea leaves are withered in the sun. The withering time is 3 hours to 4 hours, and the moisture content of the tea leaves is between 58% and 64%. Then the tea leaves are shaken. The greening time is 3 hours to 4 hours; place the shaken tea leaves in an environment of 280 degrees Celsius to 320 degrees Celsius for 5 minutes to 7 minutes, after the tea leaves are greened; enter the tea and knead the tea leaves , the destruction rate of the cells of the tea leaves is 45%-60%, and it is ready for use;

[0035] (2) Mixing of raw materials of each component: the tea leaves obtained in step (1) are mixed with sucrose, distiller's yeast and water, the mixture is placed in a fermenter, and the fermenter is sealed for use;

[0036] (3) Phase 1 fermentation: place the fermenter in step (2) in a consta...

Embodiment 1

[0044] A kind of tea wine, its raw material composition is 20 kilograms of black tea leaves, 15 kilograms of sucrose, 0.1 kilogram of koji and 80 kilograms of water.

[0045] The preparation method of above-mentioned tea wine, comprises the following steps:

[0046] (1) Black tea leaves pretreatment: After the black tea leaves are carefully selected to remove magazines, the black tea leaves are withered in sunlight, the withering time is 3 hours, and the moisture content of the black tea leaves is 60%; The time is 3 hours; place the shaken black tea leaves in an environment of 280 degrees Celsius for 5 minutes, and after the black tea leaves are finished; enter the black tea leaves and knead them, knead the black tea leaves into strips, and the cells of the black tea leaves The destruction rate is 45%, ready for use;

[0047] (2) Mixing of each component raw material: get 20 kilograms of black tea leaves obtained in step (1) and 10 kilograms of sucrose, 0.08 kilograms of koji...

Embodiment 2

[0056] A kind of tea wine, its raw material composition is 30 kilograms of green tea leaves, 20 kilograms of sucrose, 0.5 kilogram of Daqu and 100 kilograms of water.

[0057] The preparation method of above-mentioned tea wine, comprises the following steps:

[0058] (1) Pretreatment of green tea leaves: After the green tea leaves are carefully selected to remove magazines, the green tea leaves are withered in sunlight. The withering time is 3 hours, and the moisture content of the green tea leaves is between 58% and 64%. Then the green tea leaves are shaken. Treatment, the shaking time is 3 hours; the green tea leaves after the shaking green treatment are placed in an environment of 300 degrees Celsius for finishing, and the finishing time is 5 minutes. The destruction rate of the cells of the green tea leaves is 55%, and it is ready for use;

[0059] (2) Mixing of each component raw material: get 30 kilograms of green tea leaves obtained in step (1) and 15 kilograms of sucr...

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Abstract

The invention relates to the field of wine making, particularly a tea wine and a preparation method thereof. The tea and sucrose used as raw materials are fermented by using distillery yeast, so that various beneficial substances and aroma of the tea are sufficiently fused into the alcohol, and various elements in the tea are organically combined, so that the tea wine is aromatic, thick and soft. The tea wine has smooth and soft mouthfeel; and after being drunk, the tea wine can not irritate or injure the human gullet and stomach mucosa, but can warm the gullet and stomach mucosa. The tea wine is made from the tea and sucrose, and does not consume abundant grains, thereby reducing the grain consumption.

Description

technical field [0001] The invention relates to the field of brewing and manufacturing, in particular to a tea wine and a preparation method thereof. Background technique [0002] Tea wine is a kind of health wine, which is prepared from tea leaves. It has the style of wine, the flavor of tea and health care functions. The tea wine has a warm amber color, a smooth and soft taste, and a mellow tea aroma. It is also rich in beneficial substances such as tea polyphenols, amino acids, vitamins, chlorophyll, and carotene. [0003] At present, most of the existing tea wines are directly blended with tea water to white wine, not directly fermented from tea leaves. Or some tea wine is fermented from tea leaves, but because tea leaves are low-sugar substances, the alcohol content of the brewed tea wine is not high, and the yield is also low. When brewing, it needs to be fermented with grain, not pure tea brewing, brewing The taste of tea wine is more complex, and the tea wine does ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡东隆陈少华
Owner 惠州市如根茶酒有限公司
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