Tibetan tea sprouted brown rice wine rich in tea polyphenol and gamma-aminobutyric acid and brewing process of Tibetan tea sprouted brown rice wine

Abstract

The invention discloses Tibetan tea germinated brown rice wine rich in tea polyphenol and gamma-aminobutyric acid and a brewing process of the Tibetan tea germinated brown rice wine. The brown rice wine is prepared from the following raw materials in parts by mass: 40 to 175 parts of a wall-broken Tibetan tea solution, 100 to 200 parts of germinated brown rice, 100 to 300 parts of polished rice, 0.1 to 0.6 part of yeast and 0.5 to 2.6 parts of sweet distiller's yeast. According to the brown rice wine, germinated brown rice is adopted as a main raw material for brewing rice wine, so nutrient substances and health-care factors of the germinated brown rice can be fully utilized; polished rice and brown rice are matched as one of main fermentation raw materials, so production cost is reduced; Tibetan tea treated by a wall breaking technology is used as a fermentation raw material and fully participates in a biochemical reaction process of microorganisms, enzymes and fermentation liquid nutrient substances, so active ingredients of the Tibetan tea are utilized to the greatest extent; and the wall-broken Tibetan tea solution is soaked in Tibetan tea sprouted brown rice wine clarified liquid, so the mellowness and faint scent of the tea wine are increased.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a Tibetan tea germinated brown rice wine rich in tea polyphenols and γ-aminobutyric acid and a brewing process thereof. Background technique [0002] In recent years, research on Tibetan tea has mainly focused on Tibetan tea culture and industrial development. Basic research (chemical composition, microorganisms, biological activity, health care functions) and applied research (quality control, standardized production, food safety, deep processing), especially deep processing, there is still a lack of in-depth research. Brown rice has been widely used in the brewing process of rice wine because of its rich nutrients and various bioactive components. However, due to the tight bran layer and buried germ of brown rice, the nutritional and health benefits of brown rice have not been fully exerted. . In addition, although the γ-aminobutyr...

AI Technical Summary

Problems solved by technology

The combination of tea and wine has become a combination of unique connotations and fashions, but there is rarely a combination of Tibetan tea and wine, and there is no brown rice wine fermented from Tibetan tea and brown rice as the main raw materials.

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