Combined processing method of tea wine

Abstract

The invention provides a combined processing method of tea wine. The tea wine is prepared by carrying out mixed fermentation on a tea leaf extracting solution and a grain saccharification solution. The combined processing method comprises the following steps: firstly, extracting tea leaves, thus preparing the tea leaf extracting solution; secondly, mixing sorghum, rice and corn according to a certain proportion, smashing, cooking, saccharifying, mixing the obtained grain saccharification solution with the tea leaf extracting solution, adding koji, and forming a tea leaf fermenting solution through liquid fermentation; finally, sterilizing, blending, fining, filtering, ageing and carrying out secondary filtration, thus obtaining the tea wine. The tea wine prepared by the method provided bythe invention has the characteristics that a product has strong tea fragrance, soft-sweet and mellow taste, coordinated smell, long after taste and the like; compared with traditional tea wine, the tea wine adopts the tea leaf extracting solution and the grain saccharification solution of the sorghum, the rice and the corn for common fermentation, so that functional activity components in the tealeaves are retained to the maximum; meanwhile, base wine blending is carried out after fermentation, the disadvantages that fermented wine is low in alcohol degree and distilled wine is complicated intechnology and spicy in taste are overcome, softness of tea and rigidity of wine are completely combined, and the varieties of tea leaf and wine products are enriched.

Description

technical field [0001] The invention belongs to the field of food, in particular to a compound processing method for tea and 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 and extracted or blended with base wine, which can easily cause uncoordinated taste, astringent, flocculent precipitation and other phenomena. At present, tea extract, sucrose, rice and other glycogen are mostly used as raw materials, and active yeast is used for fermentation. However, the nitrogen source, carbon source, inorganic salt and growth factors available to yeast in the fermentation liquid are insufficient, which often leads to yeast growth...

AI Technical Summary

Problems solved by technology

Traditional tea wine is made from tea leaves or their extracts and extracted or blended with base wine, which can easily cause uncoordinated taste, astringent, flocculent precipitation, etc.

At present, tea extract, sucrose, rice and other glycogen are mostly used as raw materials, and active yeast is used for fermentation. However, the nitrogen source, carbon source, inorganic salt and growth factors available to yeast in the fermentation liquid are insufficient, which often leads to yeast growth. Slow, insufficient fermentation, single product flavor, difficult to guarantee the quality of finished products, single production process and other problems

In addition, due to the particularity of tea wine itself, the quality stability of tea wine is extremely difficult to control

Although the production of tea wine has been well developed at present, there are still many factors affecting its quality, especially the three major difficulties in the processing technology of color preservation, fragrance preservation and anti-sedimentation have not been studied and solved in depth

Some finished tea wines have quality problems not long after they have been on the market, mainly manifested in aggravated color, increased sense of oxidation, weakened tea aroma, and serious cases such as loss of luster and precipitation.