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Preparation method of saffron crocus black tea flavored whisky

A technology of saffron and whiskey, which is applied in the field of beverage wine, can solve problems such as single aroma, large differences in drinking methods, drinking scenes, and thin taste, and achieve the effect of rich aroma, rich drinking methods and outstanding sense of raw material value

Inactive Publication Date: 2021-09-07
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional whiskey is dominated by malt or grain aroma and oak aroma. The aroma is relatively single, the taste is slightly thin, and the taste is bitter. Moreover, the drinking method, drinking scene and domestic consumption habits are quite different.

Method used

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  • Preparation method of saffron crocus black tea flavored whisky

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Experimental program
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Effect test

Embodiment Construction

[0027] Pulverization: mechanically pulverize the weighed malt and process it into coarse powder;

[0028] Saccharification: Mix the crushed malt and hot water, the ratio of malt and hot water is 1:3.5, the temperature of hot water is 63.5°C, and the wort is obtained after mashing;

[0029] Fermentation: After the wort is cooled, it is pumped into the fermentation tank, and yeast is added for fermentation. The weight of the yeast is 1.8% of the weight of the malt. The fermentation time is 60 hours, and the alcohol content of the wine juice after fermentation is 8% vol;

[0030] Distillation: The fermented wine is distilled twice in copper pot stills;

[0031] The first distillation: add the fermented liquid to the still, when the wine juice in the still heats up to 80°C, it starts to boil and enter the distillation stage. The alcohol content of the liquid is 24% vol, and the first distillation time is controlled within 8 hours;

[0032] The second distillation: The first dist...

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Abstract

The invention relates to a preparation method of saffron crocus black tea flavored whisky, and belongs to the field of alcoholic drinks. The saffron crocus black tea flavored whisky is prepared by the following steps: in the traditional whisky production process, distilling a distillate and an aromatic plant soaking solution, putting the distilled liquid into an oak barrel for ageing, adding tea leaf theanine into the aged wine, and filtering to obtain the saffron crocus black tea flavored whisky. The saffron crocus black tea flavored whisky prepared by the invention is amber, clear and transparent, harmonious in bouquet and herbal plant fragrance, sweet and refreshing in taste and typical in style, and compared with traditional whisky, the saffron black tea flavored whisky is unique in fragrance and fuller in taste.

Description

technical field [0001] The invention belongs to the field of drinking wine, and in particular relates to a preparation method of saffron black tea-flavored whiskey. Background technique [0002] Saffron, also known as saffron and saffron, is a precious Chinese medicinal material because of its high economic value and unique medicinal value. According to the records of "The Pharmacopoeia of the People's Republic of China", its medicinal part is the dried style of the Iridaceae plant crocus, which has the effects of promoting blood circulation and removing blood stasis, cooling blood and detoxification, and relieving stagnation and calming the nerves. Studies in recent years have shown that saffron stigma contains unique components such as crocin, crocenic acid and saffron aldehyde, which have efficient anti-tumor, anti-cancer, anti-oxidation, anti-mutagenic and other pharmacological activities. [0003] Tea contains very rich nutrients and medicinal ingredients, and is the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12G3/06C12H6/02C12H1/22
CPCC12G3/021C12G3/026C12G3/06C12H6/02C12H1/22
Inventor 赵润曹红邓伟琼周慧黄秀华王喆刘源才
Owner JING BRAND
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