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Baijiu prepared by collectively brewing green tea seeds and cereals

A technology of green tea seeds and liquor, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of difficult expansion of market development, and achieve the effect of good liquor market, unique taste, and mellow entrance

Inactive Publication Date: 2016-11-16
南漳县竹林翠峰茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional grain liquor is subject to certain constraints in market development, especially in the case of a wide variety of liquor market and fierce competition, its market development is more difficult to expand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Ratio of raw materials, by weight ratio:

[0024] Green Tea Seeds 20%

[0025] Red Sorghum 80%,

[0026] 2) Preparation method:

[0027] Step 1, take the green tea seeds and remove the shells, and the powder is fine foam;

[0028] Step 2. Put the green tea seeds whose powder is fine foam into the pot, add water, heat and boil to form a paste, the amount of water added is based on the initial soaking of the fine foam, and finally the whole becomes a paste;

[0029] Step 3. Cool the paste-like green tea seeds to room temperature, add 1.5% active dry yeast according to the weight ratio, mix evenly, cover the stack with mesh cloth and cover with the last distiller's grains, and ferment for 12 hours before use. Add active dry yeast When mixing, first stir the active dry yeast with twice the weight of warm water with a sugar content of 1% at ≤40°C and activate it for 2 hours;

[0030] Step 4. After washing the red sorghum with water, rinsing and removing slag, put it i...

Embodiment 2

[0040] 1) Ratio of raw materials, by weight ratio:

[0041] Green Tea Seeds 28%

[0042] Red Sorghum 72%,

[0043] 2) Preparation method:

[0044] Step 1, take the green tea seeds and remove the shells, and the powder is fine foam;

[0045] Step 2. Put the green tea seeds whose powder is fine foam into the pot, add water, heat and boil to form a paste, the amount of water added is based on the initial soaking of the fine foam, and finally the whole becomes a paste;

[0046] Step 3. Cool the paste-like green tea seeds to room temperature, add 1.5% active dry yeast according to the weight ratio, mix evenly, cover the stack with mesh cloth and cover with the last distiller's grains, and ferment for 12 hours before use. Add active dry yeast When mixing, first stir the active dry yeast with twice the weight of warm water with a sugar content of 1% at ≤40°C and activate it for 6 hours;

[0047] Step 4. After washing the red sorghum with water, rinsing and removing slag, put it i...

Embodiment 3

[0057] 1) Ratio of raw materials, by weight ratio:

[0058] Green Tea Seeds 35%

[0059] Red Sorghum 65%,

[0060] 2) Preparation method:

[0061] Step 1, take the green tea seeds and remove the shells, and the powder is fine foam;

[0062] Step 2. Put the green tea seeds whose powder is fine foam into the pot, add water, heat and boil to form a paste, the amount of water added is based on the initial soaking of the fine foam, and finally the whole becomes a paste;

[0063] Step 3. Cool the paste-like green tea seeds to room temperature, add 1.5% active dry yeast according to the weight ratio, mix evenly, cover the stack with mesh cloth and cover with the last distiller's grains, and ferment for 12 hours before use. Add active dry yeast When mixing, first stir the active dry yeast with twice the weight of warm water with a sugar content of 1% at ≤40°C and activate it for 10 hours;

[0064] Step 4. After washing the red sorghum with water, rinsing and removing slag, put it ...

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Abstract

The invention provides Baijiu prepared by collectively brewing green tea seeds and cereals. Baijiu is prepared by adopting the raw materials as follows: green tea seeds and red sorghums. The method comprises the following steps: shelling green tea seeds, and pulverizing the green tea seeds into powder; boiling the green tea seed powder with clean water in a pot into paste; cooling the green tea seed paste, adding active dry yeast, mixing, stacking, sealing with screen cloth, covering with vinasse for 12 hours for standby use; washing and rinsing red sorghums, discharging slag, and immersing the red sorghums in clean water for 12 hours; draining, steaming in a bamboo container, and obtaining a viscose material with no hard core for standby use; uniformly mixing the viscose material and distiller yeast, stacking, sealing with the screen cloth, covering with the previous vinasse, placing into a fermenting pool, sealing with a plastic film, and fermenting for 30 days; additionally taking dry spring tealeaves which are 4 percent of the total weight of the green tea seeds and the red sorghums, and immersing in 90-DEG-C hot water before being loaded into the bamboo container for standby use; and placing the fermented material into a wine container, spraying once when each layer of tealeaves is laid, and steaming Bajiu according to a traditional distilling way. The cereal Baijiu produced by virtue of the method is excellent in quality, fragrant in flavor and strong, has the tea fragrance, is mellow in taste and long-lasting in aftertaste.

Description

technical field [0001] The invention relates to a grain liquor, in particular to a liquor brewed by mixing green tea seeds and grain. Background technique [0002] Green tea seeds can extract various nutrients such as tea polyphenols and catechins, and the extracted substances are mostly used in beauty and nutritional products in daily life; green tea can be brewed into tea, which is a drink that can be drunk at any time in life; traditional grain liquor It is mostly fermented and brewed from rice, sorghum, corn and other grains, and is generally drunk during meals in daily life. The nutrients contained in green tea seeds and green tea leaves have the effects of refreshing and clearing heart, clearing away heat and detoxification, digesting food and reducing phlegm, promoting body fluid and quenching thirst, reducing fire and improving eyesight, and have certain pharmacological effects on the prevention and treatment of cardiovascular and cerebrovascular diseases. Traditiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 胡长安罗楚林
Owner 南漳县竹林翠峰茶叶专业合作社
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