Preparation method of mashed tea wine and liquor and spirits mixed wine

A technology for mixing wine and liquor, applied in the field of liquor brewing, can solve the problems of miscellaneous types of raw materials, impure wine taste, harm to the human body, etc., and achieve the effects of reducing blood lipids and cholesterol, improving fragrant taste and refreshing aftertaste.

Inactive Publication Date: 2019-04-26
桃江县黄旌酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the taste of liquor produced by this method is enhanced, the alcohol content is too high during fermentation due to the addition of too many sugary raw materials. If it is drunk for a long time, it will be harmful to the human body. The taste is not pure and it lacks the unique clear flavor of liquor, and the taste is still very simple, which cannot meet the needs of the market environment

Method used

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  • Preparation method of mashed tea wine and liquor and spirits mixed wine

Examples

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Effect test

Embodiment 1

[0024] A preparation method of lei tea wine and liquor mixed wine, comprising the following method steps:

[0025] Step 1. Mix sesame, peanuts, ginger, raw tea leaves, mung beans, and litsea cubeba in proportions by weight, place them in a grinder or a mortar, and grind them into a powder of 100-200 mesh to obtain Leicha powder;

[0026] Step 2. Choose 100 parts of glutinous rice as the main ingredient. After rinsing, soaking, and draining, put it in a rice steamer and steam for 20 minutes. The soaking conditions are: soak in warm water at 30°C for 12 hours; drain until there is no water drop , no agglomeration, then cool the steamed glutinous rice to 25°C, add the Lei Cha powder obtained in step 1, and mix well;

[0027] Step 3. Add sweet wine and medicine koji to the raw materials mixed in step 2 and mix evenly. The weight of the added koji is 1% of the raw material, then add 50 parts of water at 30°C, and put it in a fermenter for fermentation. The fermentation temperature ...

Embodiment 2

[0030] A preparation method of lei tea wine and liquor mixed wine, comprising the following method steps:

[0031] Step 1. Mix sesame, peanuts, ginger, raw tea leaves, mung beans, and litsea cubeba in proportions by weight, place them in a grinder or a mortar, and grind them into a powder of 100-200 mesh to obtain Leicha powder;

[0032] Step 2. Choose 100 parts of glutinous rice as the main ingredient. After rinsing, soaking and draining, steam in a rice steamer for 30 minutes. The soaking conditions are: soak in warm water at 40°C for 10 hours; drain until there are no water drops , no agglomeration, then cool the steamed glutinous rice to 28°C, add the Lei Cha powder obtained in step 1, and mix well;

[0033] Step 3. Add sweet wine and medicine koji to the raw materials mixed in step 2 and mix evenly. The weight of the added koji is 2% of the raw material. Then add 65 parts of water at 36°C and put it in a fermenter for fermentation. The fermentation temperature is 32°C , ...

Embodiment 3

[0036] A preparation method of lei tea wine and liquor mixed wine, comprising the following method steps:

[0037] Step 1. Mix sesame, peanuts, ginger, raw tea leaves, mung beans, and litsea cubeba in proportions by weight, place them in a grinder or a mortar, and grind them into a powder of 100-200 mesh to obtain Leicha powder;

[0038] Step 2. Choose 100 parts of glutinous rice as the main ingredient. After rinsing, soaking and draining, put it in a rice steamer and steam for 25 minutes. The soaking conditions are: soak in warm water at 35°C for 15 hours; drain until there is no water drop , no agglomeration phenomenon, then cool the steamed glutinous rice to 30°C, add the Lei Cha powder obtained in step 1, and mix well;

[0039]Step 3. Add sweet wine and medicinal koji to the raw materials mixed in step 2 and mix evenly. The weight of the added koji is 1.5% of the raw material, then add 80 parts of water at 32°C, and put it in a fermentation tank for fermentation. The ferme...

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Abstract

The invention discloses mashed tea wine and liquor and spirits mixed wine. The mashed tea wine and liquor and spirits mixed wine is prepared from the following raw material components in parts by weight: 20 to 30 parts of sesame, 30 to 40 parts of peanut kernel, 10 to 15 parts of rhizoma zingiberis recens, 40 to 60 parts of raw tea leaves, 10 to 20 parts of mung bean, 5 to 10 parts of litsea cubeba seeds, 100 parts of glutinous rice and 50 to 80 parts of water. The invention further discloses a preparation method of the mashed tea wine and liquor and spirits mixed wine; the preparation methodcomprises the following four steps: firstly, mixing the raw materials in parts by weight; putting a mixture into a crusher or a mashing bowl and crushing to obtain mashed tea powder; then mixing the mashed tea powder and the glutinous rice and carrying out first-time fermentation to prepare mashed tea wine; finally, adding liquor and spirits and carrying out second-time fermentation; putting the wine into a cellar and storing for half a year or more at least; filtering and naturally precipitating; taking supernatant to prepare a mixed wine finished product. The wine has the characteristics ofmellow mouthfeel, fine, smooth and full taste and fresh aftertaste and is slightly sweet; long-term drinking can realize the effects of maintaining health, invigorating stomach and maintaining beauty.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a preparation method of Leicha liquor and liquor mixed liquor. Background technique [0002] Liquor (foreign name: Liquor and Spirits), with grains as the main raw materials, distilled wine made by cooking, saccharifying, fermenting and distilling with Daqu, Xiaoqu or bran koji and distiller's yeast as the saccharification starter, also known as shochu , Laobaigan, burning knife. The wine is colorless (or yellowish) transparent, with pure aroma and high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. A variety of wines made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. Strictly speaking, the blended wine blended with edible alcohol and edible spices cannot be regarded as liquor. Liquor is mainly concentra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/02
Inventor 刘进军
Owner 桃江县黄旌酒业有限公司
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