Tea-leaf rice liquor and preparation method thereof

A technology of tea and rice wine, which is applied in the field of tea and rice wine and its preparation, can solve the problems of high alcohol content, low utilization rate of beneficial substances, loss of nutritional components, etc., and achieve rich aroma, enhanced efficacy and utilization range, full and mellow taste Effect

Inactive Publication Date: 2017-03-22
张仁达
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Today, there are mainly four methods for combining tea and sprinkles: first, direct brewing of tea leaves and wine; second, blending and preparation of extracted tea juice; third, preparation by fermentation and distillation; fourth, preparation by liquid fermentation; Among the four preparation methods, there are disadvantages such as low utilization rate of beneficial substances in tea, serious loss of nutrients, high alcohol content, and addition of other substances.

Method used

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Examples

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Effect test

preparation example Construction

[0027] The invention also discloses a preparation method of tea rice wine, comprising the following steps:

[0028] Step 1. Weighing: Weigh the following components according to parts by mass: 2-6 parts of tea leaves, 93-95 parts of glutinous rice, 0.5-1.5 parts of sweet wine koji;

[0029] Step 2. Pretreatment of raw materials: Grind the weighed tea into fine powder and pass through a 200-mesh sieve for later use; crush the sweet wine koji for later use; soak the glutinous rice in mountain spring water at 25-35°C for 8-12 hours, wash and drain surface moisture for use;

[0030] Step 3. Put the washed and drained glutinous rice in a steamer and steam for 40-60 minutes, spray cold boiled water to quickly cool the steamed glutinous rice to less than 30°C, knead the glutinous rice to dissolve the dough, filter and put it in a stainless steel basin for later use;

[0031] Step 4. Mix the sweet wine koji treated in step 2 into the glutinous rice treated in step 3, cover it with ga...

Embodiment 1

[0038] A method for preparing tea rice wine, comprising the following steps: weighing the following components according to parts by mass: 2 parts of tea leaves, 95 parts of glutinous rice, and 0.5 parts of sweet wine koji; grinding the weighed tea leaves into fine powder and passing through a 200-mesh sieve for use, Crush the sweet wine koji and set aside; soak the glutinous rice in mountain spring water at 30°C for 10 hours, wash and drain the surface water and set aside; put the washed and drained glutinous rice in a steamer and steam for 50 minutes, spray cold boiled water to make the steamed glutinous rice Quickly lower the temperature to less than 30°C, knead to dissolve the dough, filter and put it in a stainless steel basin for later use; mix the processed sweet wine koji into the processed glutinous rice, cover it with gauze and put it in a fermentation room at a constant temperature of 22°C for 48 hours of fermentation. Add the pulverized tea leaves and continue to fe...

Embodiment 2

[0040] A method for preparing tea rice wine, comprising the following steps: weighing the following components according to parts by mass: 6 parts of tea leaves, 93 parts of glutinous rice, and 0.5 parts of sweet wine koji; grinding the weighed tea leaves into fine powder and passing through a 200-mesh sieve for use, Crush the sweet wine koji for later use; soak the glutinous rice in mountain spring water at 25°C for 12 hours, wash and drain the surface water for later use; put the washed and drained glutinous rice in a steamer and steam for 40 minutes, spray cold boiled water to make the steamed glutinous rice Quickly lower the temperature to less than 30°C, knead to dissolve the dough, filter and put it in a stainless steel basin for later use; mix the processed sweet wine koji into the processed glutinous rice, cover it with gauze and put it in a fermentation room at a constant temperature of 20°C for 60 hours of fermentation. Add the pulverized tea leaves and continue to fe...

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PUM

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Abstract

The invention discloses tea-leaf rice liquor. The tea-leaf rice liquor is prepared from, by mass, 2-6 parts of tea leaves, 93-95 parts of sticky rice and 0.5-1.5 parts of liqueur koji. The invention further discloses a preparation method of the tea-leaf rice liquor. The tea leaves and the sticky rice are used together for fermentation, after the sticky rice fermentation is conducted for a long time, sticky rice germs are rich in gamma-aminobutyric acid and theanine in the fermentation process, and the gamma-aminobutyric acid and the theanine have the effects of tonifying mentality, calming mind, resisting anxiety and dispelling the effects of alcohol.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a tea rice wine and a preparation method thereof. Background technique [0002] As the birthplace of wine culture and tea culture, China has a long history of thousands of years. For thousands of years, we still use brewing as the main way of drinking tea, and the utilization rate of water extract in tea is only about 40%. With the development of chemical detection technology, human beings have a clearer understanding of the ingredients and efficacy of tea. Tea polyphenols, caffeine, theanine, tea polysaccharides, tea protein, tea pigment, and aromatic substances contained in tea , vitamins and minerals, etc., have anti-cancer and anti-cancer effects on the human body, lose weight, control three highs, improve gastrointestinal function, anti-allergic, anti-virus, prevent and treat oral diseases, liver diseases, regulate the spirit, improve intelligence and brain, and ot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张仁达张依阳赵小玲
Owner 张仁达
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