Preparation method of polished glutinous rice tea wine

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...

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