Tea wine and brewing process thereof

A technology for tea wine and tea leaves, applied in the field of tea wine and its brewing process, can solve the problems of difficult decomposition and extraction of nutrients in tea leaves, residue of tea slag, excess fusel oil, etc. Sensation, the effect of accelerating maturation

Pending Publication Date: 2018-09-14
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

[0003] At present, domestic tea wine production is mainly based on the preparation type, mostly blending wine and tea juice, or in terms of production, soaking tea leaves in white wine, or fermenting with whole tea leaves; first mix tea leaves with sugar, add Saccharomyces cerevisiae , using liquid fermentation technology, this fermentation process has a lot of fusel oil and is easy to get on top
Furthermore, after the tea leaves are fermented together with the grain, the nutrients in the tea leaves are not easy to decompose and extract, and remain in the tea dregs, causing a lot of waste

Method used

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  • Tea wine and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 15-30 parts of tea leaves, 150-200 parts of barley, 0.04-0.06 parts of cellulase, 0.04-0.1 parts of Lactobacillus acidophilus, 0.2-0.5 parts of distiller's yeast, and the balance is water.

[0022] The composition of tea wine is: 20 parts of tea leaves, 160 parts of barley, 0.04 parts of cellulase, 0.04 parts of Lactobacillus acidophilus, 1.2 parts of distiller's yeast, and the balance is water.

[0023] Prepared according to the following steps:

[0024] 1) Make tea: put 20kg of aged tea into a stainless steel bucket, add 80kg of 46°C water, and moisten for 40 minutes, add 0.6g of Lactobacillus acidophilus to the tea liquid to adjust the pH value to 4.8 dealkalized tea mixture; Add cellulase at 40°C and let stand for 24 hours to obtain tea mixture for later use

[0025] 2) Pre-fermentation: Steam 160kg of barley, add 1.2kg of distiller’s yeast, saccharify the lower koji to obtain wort, add the wort to the tea mixture at a mass ratio of 1:1, and ferment for 3 days at a...

Embodiment 2

[0031] The composition of tea wine is: 15 parts of tea leaves, 160 parts of barley, 0.04 parts of cellulase, 0.04 parts of Lactobacillus acidophilus, 1.2 parts of distiller's yeast, and the balance is water.

[0032] Prepared according to the following steps:

[0033] 1) Making tea: Put 15kg of green tea into a stainless steel bucket, add 60kg of 46°C water, and moisten for 40 minutes, add 0.6g of Lactobacillus acidophilus into the tea liquid to adjust the pH value to 4.8 dealkalized tea mixture; Add cellulase at 40°C and let stand for 24 hours to obtain tea mixture for later use

[0034] 2) Pre-fermentation: Steam 150kg of barley, add 1kg of Angel compound distiller's koji, saccharify the lower koji to obtain wort, add the wort to the tea mixture at a mass ratio of 1:1, and ferment for 3 days at a temperature of 32 ℃, to obtain the mother fermentation broth;

[0035] 3) Post-fermentation: adjust the fermentation temperature of the mother's fermentation liquid to 28°C, add 3...

Embodiment 3

[0040] The composition of the tea wine is: 30 parts of tea leaves, 200 parts of barley, 0.06 parts of cellulase, 0.1 part of Lactobacillus acidophilus, 2 parts of distiller's yeast, and the balance is water.

[0041] Prepared according to the following steps:

[0042] 1) Make tea: put 30kg of black tea into a stainless steel barrel, add 120kg of water at 46°C, lubricate for 40 minutes, add 0.8g of Lactobacillus acidophilus to the tea liquid to adjust the pH value to 4.8 dealkalized tea mixture; Add cellulase at 40°C and let stand for 24 hours to obtain tea mixture for later use

[0043] 2) Pre-fermentation: Steam 200kg of barley, add 2kg of Angel compound distiller's koji, saccharify the lower koji to obtain wort, add the wort to the tea mixture at a mass ratio of 1:1, and ferment for 3 days at a temperature of 32 ℃, to obtain the mother fermentation broth;

[0044] 3) Post-fermentation: adjust the fermentation temperature of the mother's fermentation liquid to 28°C, add 4 / 1...

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Abstract

The invention relates to the field of processing of food and agricultural byproducts, in particular to tea wine. The tea wine comprises 15-30 parts of tea, 150-200 parts of barley, 0.04-0.06 part of cellulase, 0.04-0.1 part of lactobacillus acidophilus, 1-2 parts of koji and the balance water. Through tea making, fermentation in an early period, fermentation in a later period, distillation, agingand other steps, a finished product of the tea wine is finally obtained. The provided tea wine is short in fermentation time, has rich, elegant and natural tea aroma and tastes novel, soft and refreshing; the mouth of a person who drinks the tea wine is full of tea aroma and wine taste, the tea aroma is mixed with the wine taste, and the tea wine tastes delicious.

Description

technical field [0001] The invention relates to the fields of food processing and agricultural by-product processing, in particular to tea wine and its brewing process. Background technique [0002] Tea is a famous daily drink with Chinese characteristics. It has the effect of promoting digestion and refreshing in life. Most of the drinkers are literati and poets. Tea contains a lot of nutrients that are beneficial to the human body, such as tea polyphenols, amino acids, and vitamins. It also has the effects of anti-oxidation, anti-radiation, anti-cancer, lowering blood pressure, antibacterial and anti-inflammatory. The ancients had a definition of tea wine: tea brewed, the pulp is colorless, and the tea fragrance overflows. Modern people use this definition as a basis, so tea wine was born, which can not only enjoy the sweetness of wine but also taste tea. Fragrance, experiments have proved that the main ingredients of various Chinese teas are the same. From a botanical po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/23
CPCC12G3/02
Inventor 王日光魏任姣
Owner 贵溪市堆金酒业有限公司
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