Brewing technology of tea wine

A kind of technology, tea wine technology, applied in the field of tea wine brewing technology, can solve the problems of low nutritional value, uncoordinated taste, flocculent precipitation and other problems, achieve high nutritional value, soft and sweet taste, and increase the content of natural tea polyphenols Effect

Active Publication Date: 2017-09-22
鹰潭正道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide a brewing process of tea wine, which can effectively solve the problem that the existing tea wine has low nutritional value and easily causes uncoordinated taste, Astringent, flocculent precipitation and other phenomena

Method used

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  • Brewing technology of tea wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A brewing process of tea wine, comprising the following steps:

[0025] (1) Prepare raw materials, including the following raw materials in mass percentage: 28% tea, 45% malt, 1.4% koji, and 25.6% water. The tea leaves are white tea.

[0026] (2) Heat the tea leaves in water to 65°C for 20 hours to obtain tea extract.

[0027] (3) The malt is steamed and fermented into juice, then saccharified for 30 hours, and then fermented for 20 hours.

[0028] (4) Monitor the pH value of the tea extract in step (2). When the pH is 6.0, mix and ferment the tea extract and maltosaccharification liquid at a mass ratio of 1:5.

[0029] (5) Put the distiller's yeast into the material that completed the mixed fermentation in step (4) for constant temperature fermentation.

[0030] (6) After the constant temperature fermentation is completed, the acid-base balance is monitored again. When the balance is reached, the slag juice is separated and distilled, then the head is cut off and th...

Embodiment 2

[0032] A brewing process of tea wine, comprising the following steps:

[0033] (1) Prepare raw materials, including the following raw materials in mass percentage: 28% tea, 50% malt, 1.5% koji, and 20.5% water. Described tealeaves is green tea.

[0034] (2) Heat the tea leaves in water to 75°C for 12 hours to obtain tea extracts.

[0035] (3) The malt is steamed and fermented into juice, then saccharified for 25 hours, and then fermented for 15 hours.

[0036] (4) Monitor the pH value of the tea extract in step (2). When the pH is 6.1, mix and ferment the tea extract and maltosaccharification liquid at a mass ratio of 1:6.

[0037] (5) Put the distiller's yeast into the material that completed the mixed fermentation in step (4) for constant temperature fermentation.

[0038] (6) After the constant temperature fermentation is completed, the acid-base balance is monitored again. When the balance is reached, the slag juice is separated and distilled, then the head is cut off a...

Embodiment 3

[0040] A brewing process of tea wine, comprising the following steps:

[0041] (1) Prepare raw materials, including the following raw materials in mass percentage: 30% tea, 49% malt, 1.5% koji, and 19.5% water. The tea leaves are black tea.

[0042] (2) Heat the tea leaves in water to 68°C for 23 hours to obtain tea extract.

[0043] (3) The malt is steamed and fermented into juice, then saccharified for 28 hours, and then fermented for 30 hours.

[0044] (4) Monitor the pH value of the tea extract in step (2). When the pH is 6.03, mix and ferment the tea extract and maltosaccharification liquid at a mass ratio of 1:5.5.

[0045] (5) Put the distiller's yeast into the material that completed the mixed fermentation in step (4) for constant temperature fermentation.

[0046] (6) After the constant temperature fermentation is completed, the acid-base balance is monitored again. When the balance is reached, the slag juice is separated and distilled, then the head is cut off and...

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Abstract

The invention discloses a brewing technology of tea wine. The brewing technology comprises the following steps of (1) preparing the following raw materials in percentage by mass: 28% to 30% of tea leaves, 45% to 50% of malt, 1.4% to 1.6% of distiller's yeast, and 19.5% to 26.6% of water; (2) adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain a tea leaf extracting solution; and (3) boiling the malt, fermenting into juice, saccharifying for 25 to 36h, and continuing to ferment for 15 to 30h; adding the tea leaves into water, heating to 65 to 75 DEG C, and wetting for 12 to 24h, so as to obtain the tea leaf extracting solution; and matching with monitoring of the pH (potential of hydrogen) value of the tea leaf extracting solution; when the pH value is 6.0 to 6.1, and mixing and fermenting the tea leaf extracting solution and a malt saccharification solution according to a mass ratio of 1:(5 to 6). The brewing technology has the advantages that the acid and alkaline balance is reached, and the contents of total acid and total saccharide in the brewed tea wine are effectively reduced; the content of natural tea polyphenol is greatly increased, the nutritional value of the product is higher, and the mouth feel is softer and sweeter.

Description

technical field [0001] The invention relates to the technology in the field of tea wine, in particular to a brewing process of tea wine. Background technique [0002] Tea wine is an alcoholic drink made of tea as the main raw material, supplemented by fermentation or preparation of other raw materials. Tea wine not only has the aroma, color and luster, nutrients of tea, but also has the characteristics of wine. It is a combination of tea and wine. the perfect combination. Traditional tea wine is made from tea leaves or their extracts, which are extracted or blended with base wine. During the brewing process, mixed fermentation is not carried out according to the acid-base balance, so that the total acid and total acidity of the brewed tea wine The sugar content is high, and the natural tea polyphenol content is low, resulting in low nutritional value, and it is easy to cause uncoordinated taste, astringent, flocculent precipitation and other phenomena. Contents of the inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 熊彪
Owner 鹰潭正道生物科技有限公司
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