Brewing method of green tea wine

A technology for green tea wine and tea leaves, applied in the field of brewing, can solve the problems of lack and lack of specificity of the preparation process, and achieve the effect of high health care.

Pending Publication Date: 2020-12-11
湖南沅陵大曲酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The process of mixing tea and wine to make tea wine has been around for a long time, but most of the production processes are relatively traditional, or it is suitable for a variety of tea and wine mixed production processes. Relatively speaking, the preparation process is not specific enough. Due to the characteristics of green tea, there is a lack of a preparation method that can better integrate the two and highlight the efficacy of green tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of brewing method of green tea wine is characterized in that, comprises the steps:

[0025] The first step: tea picking: the fresh tea leaves picked from June to July are used as raw materials;

[0026] The second step: enhance the fragrance of the picked fresh tea leaves and dry them for later use;

[0027] Step 3: Select grain raw materials for cleaning and impurity removal;

[0028] Step 4: Add tea and grain raw materials to pure water for soaking;

[0029] Step 5: Cook the soaked grain raw materials, cool down, put in koji, and add tea leaves at the same time to obtain mixture A, and then seal and ferment mixture A;

[0030] Step 6: After the fermentation is over, add additives to mixture A and stir evenly to obtain mixture B;

[0031] Step 7: Distill the mixture B obtained in S6 to obtain the stock solution C;

[0032] Step 8: aging and blending the stock solution C obtained in S7 to obtain a finished product.

[0033] As a further technical improvement...

Embodiment 2

[0040] A kind of brewing method of green tea wine is characterized in that, comprises the steps:

[0041] The first step: tea picking: the fresh tea leaves picked from June to July are used as raw materials;

[0042] The second step: enhance the fragrance of the picked fresh tea leaves and dry them for later use;

[0043] Step 3: Select grain raw materials for cleaning and impurity removal;

[0044] Step 4: Add tea and grain raw materials to pure water for soaking;

[0045] Step 5: Cook the soaked grain raw materials, cool down, put in koji, and add tea leaves at the same time to obtain mixture A, and then seal and ferment mixture A;

[0046] Step 6: After the fermentation is over, add additives to mixture A and stir evenly to obtain mixture B;

[0047] Step 7: Distill the mixture B obtained in S6 to obtain the stock solution C;

[0048] Step 8: aging and blending the stock solution C obtained in S7 to obtain a finished product.

[0049] As a further technical improvement...

Embodiment 3

[0056] A kind of brewing method of green tea wine is characterized in that, comprises the steps:

[0057] The first step: tea picking: the fresh tea leaves picked from June to July are used as raw materials;

[0058] The second step: enhance the fragrance of the picked fresh tea leaves and dry them for later use;

[0059] Step 3: Select grain raw materials for cleaning and impurity removal;

[0060] Step 4: Add tea and grain raw materials to pure water for soaking;

[0061] Step 5: Cook the soaked grain raw materials, cool down, put in koji, and add tea leaves at the same time to obtain mixture A, and then seal and ferment mixture A;

[0062] Step 6: After the fermentation is over, add additives to mixture A and stir evenly to obtain mixture B;

[0063] Step 7: Distill the mixture B obtained in S6 to obtain the stock solution C;

[0064] Step 8: aging and blending the stock solution C obtained in S7 to obtain a finished product.

[0065] As a further technical improvement...

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Abstract

The invention discloses a brewing method of green tea wine. Firstly, aroma enhancement and drying are carried out on picked fresh tea leaves, cereal raw materials are cleaned, cooked and cooled, the tea leaves subjected to aroma enhancement and drying are placed before fermentation in a fermentation tank, the tea leaves and the treated cereal raw materials are mixed, additives are added, then sealed fermentation is performed, the mixture of the tea leaves and the treated cereal raw materials are stirred intermittently in the fermentation period, so that fermentation is more uniform, a stock solution is obtained through distillation after fermentation is completed, a product obtained after aging and blending has the mellow aroma of wine and also has the tea aroma, the wine color is light green, and the content of substances such as tea polyphenols, tea pigments, catechin, chlorophyll and amino acids in tea leaves is high. The green tea wine has the advantages of pure color and luster, good taste and certain health-care efficacy.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing green tea wine. Background technique [0002] The precipitation of tea and wine in history is a unique culture. Drinking tea not only quenches thirst, but also has the effect of calming people, promoting meditation, helping people to calm down and sober up. Moreover, some tea polyphenols and alkaloids in tea leaves From a medical point of view, it has certain health effects on the human body, such as lowering blood fat, lowering blood pressure, and anti-aging effects. Drinking alcohol has the opposite effect to drinking tea. Drinking alcohol in a moderate amount can make people excited and stimulate people's thoughts, while drinking a lot of alcohol can paralyze people's nerves and cause harm to the body. [0003] The process of mixing tea and wine to make tea wine has been around for a long time, but most of the production processes are relatively tradition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12G3/026
CPCC12G3/022C12G3/021C12G3/026
Inventor 李四清
Owner 湖南沅陵大曲酒业有限公司
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