Tea wine and method for preparing same

A technology for tea wine and tea leaves, which is applied in the field of tea wine and its preparation, can solve the problems of excessive fusel oil, changed taste, easy to use, and achieves the effects of easy operation, simple preparation method and novel taste.

Active Publication Date: 2017-08-18
贵溪市堆金酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the domestic production of tea and wine is mainly based on the preparation type. In terms of processing technology, it is mainly made by soaking tea leaves in high-grade liquor, or fermenting grains and tea leaves separately; Saccharomy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] The composition of a tea wine is: 20kg of aged tea, 80kg of wort, 20kg of white wine, 0.001-0.004 parts of Lactobacillus, and the balance is water;

[0026] The preparation method is as follows:

[0027] 1) Brewing tea: Put 20kg of aged tea into a stainless steel bucket, then add 80kg of 85℃ water, moisturize for 40min, and then cool to 40℃ for 24h to obtain a tea mixture;

[0028] 2) Dealkalization: 20kg of white wine (distilled wine without added edible alcohol) is added with 0.1kg of activated carbon to clarify and deodorize for use. Add 20kg of deodorized white wine to the tea mixture and stir continuously to make the tea mixture reach a pH of 7, and leave it for 2 Day, get the dealkalized tea mixture;

[0029] 3) Pre-fermentation: germinate 180kg barley, squeeze fresh malt into juice, pasteurize and cool to 42℃, add 0.5kg sucrose, add 0.4kg koji (rehydration activation 40min), stir and activate for 24h to obtain malt Juice, add 80kg of wort to the desali...

Example Embodiment

[0034] Example 2

[0035] The composition of a tea wine is: 18kg of white tea powder, 80kg of wort, 20kg of white wine, 0.001-0.004 parts of Lactobacillus, and the balance is water.

[0036] The preparation method is as follows:

[0037] 1) Brewing tea: Put 18kg of white tea powder into a stainless steel bucket, then add 72kg of 70-85℃ water, moisturize for 40min, and then cool to 40℃ for 24h to obtain a tea mixture;

[0038] 2) Dealkalization: 20kg of white wine (distilled wine without added edible alcohol) is added with 0.1kg of activated carbon to clarify and deodorize for use. Add 20kg of deodorized white wine to the tea mixture and stir constantly to make the pH of the tea mixture 7 and let it stand for 4 days , Get the dealkalized tea mixture;

[0039] 3) Pre-fermentation: steam the germinated 160kg barley, add 0.4kg distiller’s koji and 0.5kg sucrose to saccharification for 24 hours into the tank for fermentation, after 48 hours of fermentation, add 24 degrees of warm water, and...

Example Embodiment

[0044] Example 3

[0045] A tea wine is composed of 15 kg of black tea leaves, 60 kg of wort, 0.001 part of Lactobacillus, 10 kg of white wine, and the balance being water.

[0046] The preparation method is as follows:

[0047] 1) Brewing tea: Put 15kg of black tea leaves into a stainless steel bucket, then add 60kg of 70℃ water, moisturize for 40min, and then cool to 40℃ for 24h to obtain a tea mixture;

[0048] 2) Dealkalization: 10kg of white wine (distilled wine without added edible alcohol) is added with 0.05kg of activated carbon to clarify and deodorize for use. Add 10kg of deodorized white wine to the tea mixture, stir constantly to make the pH of the tea mixture 7, and let it stand for 5 days , Get the dealkalized tea mixture;

[0049] 8) Pre-fermentation: germinate 150kg barley, squeeze fresh malt into juice, pasteurize and cool to 42℃, add 0.3kg sucrose, add 0.3kg koji (rehydration activation 40min), stir evenly and activate 24h to obtain malt Juice, add 60kg wort to the d...

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Abstract

The invention relates to the field of food processing and agricultural byproduct processing, in particular to tea wine and a method for preparing the same. The tea wine comprises 15-30 parts of tea leaves, 60-100 parts of wort, 0.001-0.004 part of lactobacilli, 10-20 parts of baijiu and the balance water. The method includes tea making, dealkalization, pre-fermentation, post-fermentation, distillation and ageing to ultimately obtain finished tea wine products. The tea wine and the method have the advantages that the tea wine prepared by the aid of the method has strong and elegant tea aroma and novel taste and is icy, mellow and fresh, the mouths of drinkers are full of the tea aroma and wine flavor, and the tea wine has tea flavor in wine aroma and accordingly has aftertaste which lingers.

Description

technical field [0001] The invention relates to the fields of food processing and agricultural by-product processing, in particular to tea wine and a preparation method thereof. Background technique [0002] Tea is a well-known health drink, mainly because it contains a large number of beneficial nutrients such as tea polyphenols, amino acids, vitamins, and has anti-oxidation, anti-radiation, anti-cancer, blood pressure-lowering, anti-bacterial and anti-inflammatory effects. Wine is also a drink that people like to drink in various social occasions, so tea wine was born, which can not only enjoy the sweetness of wine but also taste the fragrance of tea. [0003] Tea wine is a general term for all kinds of drinking wine brewed or formulated with tea as the main material. It has low alcohol content and has the flavor of tea and wine. At present, the domestic production of tea and wine is mainly based on the preparation type. In terms of processing technology, it is mainly mad...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/225C12H6/02
CPCC12G3/02C12H6/02
Inventor 王日光魏任姣
Owner 贵溪市堆金酒业有限公司
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