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Camellia distillate liquor and preparation method thereof

A technology for distilling liquor and camellia, which is applied in the field of brewing, can solve the problems of increased production workload, time and economic cost, waste of nectar elution, and numerous sterilization procedures, and achieves simple brewing procedures and operations, increased sugar content, and production low cost effect

Active Publication Date: 2020-11-06
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing brewing process of tea tree flower wine, tea tree flower is added to white granulated sugar aqueous solution, and then yeast is added to ferment, because the nectar content in tea tree flower is very high, and the nectar will inhibit the yeast, thereby affecting fermentation, so The flowers need to be washed first to remove the nectar, which inevitably results in a lot of nectar being eluted and wasted
Moreover, the existing camellia brewing method needs to remove the calyx peduncle from the freshly picked camellia, and then inactivate the enzyme activity through the greening process. At the same time, there are many sterilization procedures, which greatly increase the production workload, time and economic costs.

Method used

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  • Camellia distillate liquor and preparation method thereof
  • Camellia distillate liquor and preparation method thereof
  • Camellia distillate liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] On October 15, 2019, weigh 20 kg of fresh camellia, add 20 g of cellulase, 100 g of rhizopus, and 20 g of Angelica rice wine koji, mix well, put it into a stainless steel airtight tank (temperature is 25°C), cover it, and seal it fermentation. On December 15, 2019, the obtained fermented mixture was placed in a wine still for initial distillation to obtain 4000ml of 10% liquor (primary distilled wine), and then the obtained 10% liquor (primary distilled wine) was poured into the wine still Carry out re-distillation, stop heating when the alcohol content drops to 50 degrees, get 53 degrees of liquor (re-distilled wine) 700ml, which is the camellia distilled wine. It is also possible to mix the obtained re-distilled wine with pure rice wine in a certain ratio to obtain the final camellia wine product.

Embodiment 2

[0076] On October 15, 2019, weigh 20 kg of fresh camellia, add 20 g of cellulase, 100 g of rhizopus, and 20 g of Angelica Baijiu Wang koji, mix well, put it into a stainless steel airtight tank (temperature is 25 ° C), cover the lid, Sealed fermentation. On December 15, 2019, the obtained fermented mixture was placed in a wine still for primary distillation to obtain 3900ml of 10% liquor (primary distilled wine), and then the obtained 10% liquor (primary distilled wine) was poured into the wine still Carry out re-distillation, stop heating when the alcohol content drops to 50 degrees, get 53 degrees of liquor (re-distilled wine) 680ml, which is the camellia distilled wine. It is also possible to mix the obtained re-distilled wine with pure rice wine in a certain ratio to obtain the final camellia wine product.

Embodiment 3

[0078] On October 15, 2019, weigh 20 kg of fresh camellia, add 20 g of cellulase, 100 g of rhizopus, and 2000 g of Luzhou-flavor koji, mix well, put it into a stainless steel airtight tank (temperature is 25 ° C), cover the lid, and seal it fermentation. On December 15, 2019, the obtained fermented mixture was placed in a wine still for initial distillation to obtain 3700ml of 10% liquor (primary distilled wine), and then the obtained 10% liquor (primary distilled wine) was poured into the wine still Carry out re-distillation, stop heating when the alcohol content drops to 50 degrees, get 53 degrees of liquor (re-distilled wine) 640ml, which is the camellia distilled wine. It is also possible to mix the obtained re-distilled wine with pure rice wine in a certain ratio to obtain the final camellia wine product.

[0079] Among them, the Luzhou-flavor koji is Yiqian’s handmade Luzhou-flavor koji, and the recommended ratio in the instructions is 1:10. Therefore, the addition amou...

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Abstract

The invention relates to a camellia distillate liquor and a preparation method thereof. The camellia distillate liquor is prepared from fresh camellia, cellulase, rhizopus and an Angel yeast, whereinthe weight of the cellulase is 0.05-0.2% that of the fresh camellia; the weight of the rhizopus is 0.2-1.0% that of the fresh camellia; and the weight of the Angel yeast is 0.05-0.2% that of the freshcamellia. The preparation method comprises the following steps of: mixing fresh camellia, cellulase, rhizopus and an Angel distillers yeast evenly, carrying out airtight fermentation under the condition of 10-35 DEG C for 50-70 days; putting the fermented mixture into a distiller for preliminary distillation to obtain a preliminarily distilled liquor; and then putting the preliminarily distilledliquor into the distiller for redistillation to obtain a redistilled liquor. The camellia distillate liquor is high in alcohol content, rich, fresh and mellow in fragrance and free of miscellaneous odor; and the obtained distillate liquor is mixed with pure rice wine at a specific ratio, so that the finally obtained camellia liquor product is more mellow in flavor.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a camellia distilled wine and a preparation method thereof. Background technique [0002] Camellia is one of the reproductive organs of Camellia sinensis (L) O. Kuntze. Tea trees begin to germinate and differentiate in May each year. The flowering time varies with tea tree varieties and planting areas. Generally, they bloom successively from September to December every year, and the blooming period is from mid-to-late October to mid-November. The flowering period of tea trees in southern my country's tea areas is longer, and can last until February to March of the following year. The lifespan of a camellia is generally 2 days, that is, if it is not fertilized two days after opening, the camellia will fall off automatically. Due to various reasons such as the flowering time of camellias, the influence of the external environment, and the vitality of pollen, the seed setting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/055C12G3/06C12H6/02C12R1/845
CPCC12G3/02C12G3/055C12G3/06C12H6/02Y02E50/10
Inventor 苗爱清马成英陈维乔小燕胡蝶
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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