Preparation method of polished glutinous rice tea wine

A technology of glutinous rice and tea wine, which is applied in the field of food processing, can solve the problems of poor compatibility of tea and wine, layering, precipitation, uneven color, etc., and achieve the effects of rich and long-lasting aroma, prolonging the shelf life and reducing microorganisms

Pending Publication Date: 2017-07-04
FUAN KEMING AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two kinds of methods all can produce the fusion property of tea and wine is not good, do not fully combine tea and wine together, easily produce stratification, sedimentation etc., color and luster is uneven, although existing tea wine has certain tea fragrance , but the tea aroma is weak and single, and the ingredients with pharmacological effects in tea such as tea polyphenols, caffeine, lipopolysaccharide, etc. are low

Method used

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  • Preparation method of polished glutinous rice tea wine
  • Preparation method of polished glutinous rice tea wine

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preparation example Construction

[0029] The invention provides a kind of preparation method of glutinous rice tea wine, comprises the following steps:

[0030] Step 1: Soak the frozen tea leaves in hot water with a temperature above 95°C for 2 to 3 times in a row, and collect the soaking liquid each time into the first tea liquid. , 3 leaves tender shoots as raw materials, the frozen tealeaves made through the steps of sun drying, shaking green, killing green, wrapping, hair fire, wrapping again, deblocking and quick freezing steps, wherein, drying green leaves loses weight by 7-8wt%, shaking The number of greens is 5 times, and the green leaves are slightly thinned and fermented in the later stage. The finishing temperature is 320°C, and the weight loss is 60wt%. 90~110℃, cold pack kneading and quick freezing at low temperature;

[0031] Step 2: Rinse the dried glutinous rice, soak the rinsed glutinous rice in the first tea liquid obtained in step 1, until the color of the glutinous rice is light yellow-gre...

Embodiment 1

[0059] A preparation method of glutinous rice tea wine, comprising the following steps:

[0060] Step a: Select the young shoots of 2 and 3 leaves of the high-fragrance oolong tea variety (Golden Peony) as the raw material, and go through sun-drying, shaking, killing, kneading, hair-fire, kneading again, and drying Frozen oolong tea is obtained through block and quick-freezing steps, wherein, drying green leaves reduces weight by 7-8wt%, and shaking green leaves is 5 times. 60wt%, the way of kneading and kneading again is moisture recovery cold pack kneading, the hair fire temperature is 90-110°C, and the cold pack kneaded is then frozen at low temperature. The quality of the obtained frozen oolong tea (Golden Peony) is shown in Table 1;

[0061] Step b: Soak the frozen oolong tea in step a with freshly boiled water, soak twice continuously, and collect the soaking liquid each time into the first tea liquid, wherein the time of each soaking is controlled at 2.5min, and the hea...

Embodiment 2

[0069] This embodiment is the same as the method of embodiment 1, the difference is that

[0070] Step b: Soak the frozen oolong tea in step a with freshly boiled water for 3 consecutive times, and collect the soaking liquid each time into the first tea liquid, wherein the time of each soaking is controlled at 3.5min, and the heat used for each soaking is controlled at 3.5 minutes. The mass ratio of water to the frozen oolong tea is 22:1;

[0071] The temperature of controlled fermentation is 22 DEG C in step e, and the addition amount of described distiller's yeast is 2.2% of dry glutinous rice mass in step 2;

[0072] Step f: Brew frozen tea leaves with boiled pure water to obtain brewing liquid, brew continuously for 7-10 times, and collect each brewing liquid into a second tea liquid, and dry the second tea liquid according to step c 1.6 times the mass of glutinous rice is mixed into the glutinous rice in the ceramic tank of step e for re-fermentation, and the temperature...

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Abstract

The invention provides a preparation method of polished glutinous rice tea wine. The preparation method comprises the following steps: immersing frozen tea leaves with hot water to prepare first tea leaf liquid; washing dried polished glutinous rice; immersing the washed polished glutinous rice into the first tea leaf liquid until the color of the polished glutinous rice is light yellow green; cooking the immersed polished glutinous rice to obtained cooked polished glutinous rice; spreading the cooked polished glutinous rice and cooling to room temperature; grinding distiller's yeast into powder and uniformly mixing the powder with the cooled cooked polished glutinous rice; filling a mixture into a fermentation container and covering a gauze; fermenting until fermented glutinous rice liquid is formed; controlling temperature of the cooked polished glutinous rice to be 18 DEG C to 22 DEG C in a fermentation process, wherein the adding amount of the distiller's yeast is 1.8 percent to 2.2 percent of the mass of the dried polished glutinous rice; brewing the frozen tea leaves with boiled pure water to prepare second tea leaf liquid; blending the second tea leaf liquid into the cooked polished glutinous rice in the fermentation container and fermenting again until the cooked polished glutinous rice is changed into vinasse and is floated on wine; extracting the wine. The polished glutinous rice tea wine prepared by the preparation method has the characteristics of rich tea leaf aroma and high tea polyphenol content.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing glutinous rice tea wine. Background technique [0002] my country is one of the earliest wine-making countries in the world, and it is also a big tea production country. The preparation method of traditional rice wine comprises the following steps: [0003] (1) Raw material soaking: suitable for brewing glutinous rice, soaking in raw water for 6-8 hours; [0004] (2) Cooking: Fill the steamer with soaked glutinous rice at one time and cook for 3-4 hours; [0005] (3) Fermentation with koji: The steamed glutinous rice is cooled or wetted to room temperature, and the koji is added, generally at a ratio of 100:3, and stirred with the steamed glutinous rice. Stir and pour into a cleaned large ceramic vat, and ferment at room temperature until the brewing liquid is produced; [0006] (4) Add raw water and re-fermentation: mix water and glutinous rice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郑国华郭锦梅郑生金郑光雄
Owner FUAN KEMING AGRI DEV
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