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Manufacture method for Tibetan tea liquor

A production method and technology of Tibetan tea, applied in the preparation of alcoholic beverages, etc., can solve the problems of inability to dissolve effective ingredients and low quality of Tibetan tea wine, and achieve the effects of enriching tea wine varieties, promoting metabolism, and eliminating fatigue and tension

Pending Publication Date: 2019-12-10
荥经瑞楠茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this invention patent simply blends the concentrated tea juice and base wine, and cannot dissolve many active ingredients in the tea leaves into the wine body, making this kind of Tibetan tea wine low in quality

Method used

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  • Manufacture method for Tibetan tea liquor
  • Manufacture method for Tibetan tea liquor
  • Manufacture method for Tibetan tea liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for making Tibetan tea wine, comprising the following steps in sequence:

[0031] Raw material preparation: Soak sorghum, corn and rice in warm water at 85°C for 16 hours, then filter to obtain soaked sorghum, corn and rice, and then soak the sorghum, corn and rice in a weight percentage of 5:4: The ratio of 1 is mixed and stirred evenly to obtain the raw materials;

[0032] Cooking: First place a layer of coarse bran with a thickness of 2cm in the digester, then pour the raw materials into the digester and cook for 1 hour, until there are no raw cores inside, slight blooms on the outside, and the raw materials are completely cooked;

[0033] Measure the water: add water at a temperature of 80°C to the cooked raw materials until the raw materials absorb water thoroughly and do not flow out;

[0034] Stacking: Place the raw materials that have absorbed water thoroughly on the stacking board for natural cooling, the stacking thickness is 8cm, and the stacking ti...

Embodiment 2

[0048] A method for making Tibetan tea wine, comprising the following steps in sequence:

[0049] Raw material preparation: Soak sorghum, corn and rice in warm water at 85°C for 17 hours, then filter to obtain soaked sorghum, corn and rice, and then soak the sorghum, corn and rice in a weight percentage of 7:5: The ratio of 2 is mixed and stirred evenly to obtain raw materials;

[0050] Cooking: First place a layer of coarse bran with a thickness of 3cm in the digester, then pour the raw materials into the digester and cook for 1.5 hours, until there are no raw cores inside, slight flowering on the outside, and the raw materials are completely cooked;

[0051] Measure the water: add water at a temperature of 85°C to the cooked raw materials until the raw materials absorb water thoroughly and do not flow out;

[0052] Stacking: Put the raw materials that have absorbed water thoroughly on the stacking board for natural cooling, the stacking thickness is 10cm, and the stacking t...

Embodiment 3

[0066] A method for making Tibetan tea wine, comprising the following steps in sequence:

[0067] Raw material preparation: Soak sorghum, corn and rice in warm water at 88°C for 17 hours, then filter to obtain soaked sorghum, corn and rice, and then soak the sorghum, corn and rice in a weight percentage of 10:7: The ratio of 2 is mixed and stirred evenly to obtain raw materials;

[0068] Cooking: first place a layer of coarse bran with a thickness of 4cm in the digester, then pour the raw materials into the digester and cook for 2.5 hours, until there is no raw core inside, the outside is slightly flowered, and the raw materials are completely cooked;

[0069] Measure the water: add water at a temperature of 88°C to the cooked raw materials until the raw materials absorb water thoroughly and do not flow out;

[0070] Stacking: Put the thoroughly water-absorbed raw materials on the stacking board for natural cooling, the stacking thickness is 13cm, and the stacking time is 45 ...

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Abstract

The invention discloses a manufacture method for Tibetan tea liquor. The manufacture method comprises the following steps of in sequence: preparing raw materials, boiling, supplementing a proper quantity of water, accumulating, cooling, manufacturing fermented grains, preparing a soak solution, preparing a fermentation additive, preparing the Tibetan tea liquor, distilling and cellaring. The Tibetan tea liquor is brewed by taking Tibetan teas as main and auxiliary materials, effective ingredients in the tea can be dissolved in a liquor body in a processing process, various functions that the tea can be used as both a food and a medicine can be organically combined with the function of the liquor, and the tea liquor has the flavor and the health care function of the tea and can achieve a health maintenance and health care function if a small quantity of liquor is drunk for a long time.

Description

technical field [0001] The invention relates to the technical field of brewing Tibetan tea wine, in particular to a preparation method of Tibetan tea wine. Background technique [0002] Tibetan tea is a major daily drink for Tibetan compatriots, also known as the tea of ​​people’s livelihood for Tibetan compatriots. Tea causes disease". As a fully fermented tea, Tibetan tea is a very typical black tea with dark brown color. Modern research shows that it is rich in organic compounds such as tea polyphenols, water-soluble fiber, and inorganic substances such as various minerals. It is very beneficial to human health. [0003] In the five thousand years of civilization development in China, the status of wine and tea go hand in hand, and both occupy important positions in people's cultural life. As we all know, tea is rich in a variety of nutrients and functional factors, such as tea polyphenols, vitamins, amino acids, and mineral elements. Among them, tea polyphenols have v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/026C12H6/02
CPCC12G3/021C12G3/022C12G3/026C12H6/02
Inventor 谭正宇卫国吴刚
Owner 荥经瑞楠茶业有限公司
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