Method for producing tea wine with high tea polyphenol content by using saccharomyces cerevisiae

A technology of Saccharomyces cerevisiae and tea polyphenols, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, and can solve problems such as the further improvement of the alcohol productivity of Saccharomyces cerevisiae GXSJ77 and the research on the nutritional components of tea wine. , to achieve the effect of improving the production capacity of alcohol, saving fuel, and high conversion rate of alcohol

Pending Publication Date: 2021-11-05
广西三江源源茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea wine of this patent application focuses on the taste, but does not study the nutritional components in the tea wine; at the same time, the alcohol content of the original wine of this patent is only 11.73% VOL, and the alcohol productivity of Saccharomyces cerevisiae GXSJ77 still needs to be further improved

Method used

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  • Method for producing tea wine with high tea polyphenol content by using saccharomyces cerevisiae
  • Method for producing tea wine with high tea polyphenol content by using saccharomyces cerevisiae
  • Method for producing tea wine with high tea polyphenol content by using saccharomyces cerevisiae

Examples

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Effect test

Embodiment 1

[0034] A method for producing tea wine with high tea polyphenol content by using Saccharomyces cerevisiae, comprising the following steps:

[0035] (1) Pick fresh tea leaves with one bud and three leaves;

[0036] (2) Pretreatment: wither the fresh tea leaves until the water content is 20%, and then pulverize them to 40 meshes;

[0037] (3) Fermentation at room temperature: control the pulverized tea leaves at 20° C. to ferment for 24 hours;

[0038] (4) drying: drying the fermented tea leaves at a temperature of 90°C until the water content of the tea leaves is 7%;

[0039] (5) Brewing: inoculate the seed liquid into the tea culture medium and ferment in airtight for 7 days, the temperature of the airtight fermentation is 35°C, to obtain the original wine with alcohol content of 15%vol; the inoculum amount of the seed liquid is 6%, and the tea leaves The base is to add 30 kg of water and 1.5 kg of sucrose to 5 kg of dried tea leaves, and the sucrose is dissolved in water; ...

Embodiment 2

[0042] A method for producing tea wine with high tea polyphenol content by using Saccharomyces cerevisiae, comprising the following steps:

[0043] (1) Picking fresh tea leaves with one bud and five leaves;

[0044] (2) Pretreatment: wither the fresh tea leaves until the water content is 25%, and then pulverize them to 50 mesh;

[0045] (3) Fermentation at room temperature: control the pulverized tea leaves at 30°C for 24 hours of fermentation;

[0046] (4) Drying: drying the fermented tea leaves at a temperature of 100°C until the water content of the tea leaves is 6%;

[0047] (5) Brewing: inoculate the seed liquid into the tea culture medium for airtight fermentation for 10 days, and the temperature of the airtight fermentation is 30° C. to obtain the original wine with an alcohol content of 14.5% vol; The base is to add 30 kg of water and 1.5 kg of sucrose to 6 kg of dried tea leaves, and the sucrose is dissolved in water;

[0048] (7) Post-treatment: Distill the raw wine...

Embodiment 3

[0050] A method for producing tea wine with high tea polyphenol content by using Saccharomyces cerevisiae, comprising the following steps:

[0051] (1) Pick fresh tea leaves with one bud and three leaves;

[0052] (2) Pretreatment: wither the fresh tea leaves until the water content is 22%, and then pulverize them to 30 mesh;

[0053] (3) Fermentation at room temperature: control the pulverized tea leaves to ferment for 24 hours at 25°C;

[0054] (4) drying: drying the fermented tea leaves at a temperature of 95°C until the water content of the tea leaves is 6%;

[0055] (5) Brewing: inoculate the seed liquid into the tea culture medium for airtight fermentation for 9 days, and the temperature of the airtight fermentation is 35° C. to obtain the original wine with an alcohol content of 14.0% vol; The base is to add 30 kg of water and 1.5 kg of sucrose to 4.5 kg of dried tea leaves, and the sucrose is dissolved in water;

[0056] (7) Post-processing: Distill the raw wine, ag...

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Abstract

The invention discloses a method for producing tea wine with high tea polyphenol content by using saccharomyces cerevisiae, the method adopts the saccharomyces cerevisiae GXSJ77 with the preservation number of CCTCC M 20191049 for brewing, the method comprises a seed liquid culture step, and the method also comprises the following steps: (1) picking fresh tea leaves; (2) pretreating; (3) fermenting at normal temperature; (4) drying; (5) brewing; and (6) post-processing. According to the invention, a new tea wine process is developed for the saccharomyces cerevisiae GXSJ77, the conversion rate of alcohol is increased, the obtained tea wine is high in polyphenol content and low in formaldehyde content, and the quality of the tea wine is improved.

Description

technical field [0001] The invention belongs to the production field of tea wine, and in particular relates to a method for producing tea wine with high tea polyphenol content by using Saccharomyces cerevisiae. Background technique [0002] Tea wine, known as Chartreuse in foreign language, is a kind of wine whose chemical composition is ethanol, generally contains trace amounts of fusel alcohols and esters, and is mixed with the light fragrance of tea. The main raw materials are tea and glucose and water. As early as the Shang and Zhou dynasties more than 3,000 years ago, the Chinese invented the double-fermentation method of koji and began to brew rice wine in large quantities; in the Song Dynasty about 1,000 years ago, the Chinese invented the distillation method, making baijiu the main drink for Chinese people. Alcohol, thus wine culture has permeated the entire Chinese nation's 5,000-year history of civilization, and in many aspects of Chinese life, wine occupies an im...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12R1/865
CPCC12G3/026
Inventor 余新美
Owner 广西三江源源茶业有限公司
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