Tea wine brewed by fermenting tea leaves and preparation method of tea wine

Abstract

The invention discloses tea wine brewed by fermenting tea leaves and a preparation method of the tea wine, and belongs to the technical field of tea wine production. The tea wine comprises the following components in parts by weight: 15-30 parts of tea leaves, 0.3-0.8 part of distiller's yeast, 7-12 parts of white spirit and 35-60 parts of metasilicic acid ionized water. The preparation method of the tea wine comprises the following steps: soaking the tea leaves in water in parts by weight, then performing constant-temperature fermentation at 22-30 DEG C, adding the distiller's yeast for primary fermentation, then adding the distiller's yeast and the white wine again, performing uniform stirring, performing secondary fermentation, and performing constant-temperature distillation to obtain the tea wine. According to the method, tea leaves, distiller's yeast and other raw materials are mixed and fermented to produce the tea wine, the distiller's yeast is prepared by mixing multiple Chinese herbal medicine pure plants and distiller's yeast strains, and in the fermentation process of the tea leaves, multiple microorganisms, enzymes and enzymes, probiotics and amino acids with Chinese herbal medicine as matrixes are generated.

Description

Technical Field

[0001] The invention belongs to the technical field of tea wine production, and specifically relates to tea wine brewed by fermenting tea leaves and a preparation method thereof. Background Art

[0002] Tea wine refers to a tea-flavored beverage made by mixing tea leaves with brewing raw materials or tea extracts with liquor. It has the unique tea flavor and function of tea leaves, as well as the mellowness and unique quality of liquor. It is a drink with color, aroma and certain health functions. Tea wine contains active substances such as catechins, theanine, flavonoids and trace elements, so drinking it in moderation has certain health effects. It can regulate the physiological metabolism of the human body and has a good regulating effect on the digestive function of the human body. The raw material source of tea wine is sufficient, and now it has gradually occupied the market as a health product with development potential.

[0003] According to the different brewing processes of tea wine, it can be divided into three categories: fermented type, formulated type and sparkling wine type. Among them, fermented tea wine refers to tea as the main raw material, yeast as the main fermentation strain, adding glucose or sucrose and other sugar sources according to actual production requirements, and fermenting under certain temperature and humidity conditions. During the fermentation process, under the action of brewing microbial flora, a series of complex chemical changes occur in the tea leaves and other raw and auxiliary materials, and while producing alcohol, it also produces aroma and flavor substances such as acetaldehyde, pyruvic acid, and higher alcohols. After the fermentation is completed, the tea wine product can be obtained after filtering, sterilization, blending and other post-processing processes.

[0004] During the fermentation process of tea wine, the type of tea, the choice of koji and the fermentation conditions will affect the quality of tea wine. Therefore, the effective control of the above tea wine brewing conditions is the key to determine the quality of tea wine. In order to stabilize the quality of tea wine and improve its nutritional and health effects, it is an important issue for tea wine production to pay attention to. Summary of the invention

[0005] In view of the above problems, the present invention provides a tea wine brewed by fermenting tea leaves and a preparation method thereof. Tea leaves, koji and other raw materials are mixed and fermented, and ecologically healthy tea wine is produced under the action of microbial flora. The tea wine has high quality and high nutritional and health value.

[0006] The present invention is achieved through the following technical solutions: The invention discloses tea wine brewed by fermenting tea leaves, comprising the following components in parts by weight: 15 to 30 parts of tea leaves, 0.3 to 0.8 parts of koji, 7 to 12 parts of liquor, and 35 to 60 parts of metasilicate ion water.

[0007] Furthermore, the tea wine comprises the following components in parts by weight: 20 parts of tea leaves, 0.5 parts of koji, 10 parts of liquor, and 45 parts of metasilicate ion water.

[0008] Furthermore, the koji includes the following components in parts by weight: 350-400 parts of koji fungus, 280-320 parts of hot polygonum, 8-12 parts of golden rose, 8-12 parts of calamus, 8-12 parts of Xanthium sibiricum, 17-22 parts of pollen, 17-22 parts of tangerine peel, 13-18 parts of orange leaves, 16-20 parts of bitter almonds, 8-12 parts of artemisia annua, 17-22 parts of hawthorn, 8-12 parts of verbena, 16-20 parts of cyperus rotundus, 13-18 parts of orchid grass, 13-18 parts of millefolium, 17-22 parts of wind tail grass, 20-25 parts of lily, 4-8 parts of gardenia, 8-12 parts of ginger, 17-22 parts of malt, 16-20 parts of polyphylla, 16-20 parts of white bean, 17-22 parts of lophatherum gracile, and 8-12 parts of palm leaves.

[0009] Furthermore, the koji includes the following components in parts by weight: 370 parts of koji fungus, 300 parts of hot polygonum, 10 parts of golden cherry, 10 parts of calamus, 10 parts of Xanthium sibiricum, 19 parts of pollen cattail, 19 parts of tangerine peel, 15 parts of orange leaves, 18 parts of bitter almonds, 10 parts of Artemisia annua, 19 parts of hawthorn, 10 parts of verbena, 18 parts of Cyperus rotundus, 15 parts of orchid grass, 15 parts of Cistanche deserticola, 19 parts of Cyperus rotundus, 23 parts of lily, 6 parts of gardenia, 10 parts of ginger, 19 parts of malt, 18 parts of Polygonum multiflorum, 18 parts of Lablab dalbergiae, 19 parts of Lophatherum gracile, and 10 parts of palm leaves.

[0010] Furthermore, the koji fungus species are composed of Q303 Rhizopus, AS3.549 red Monascus, AS3.800 Aspergillus oryzae and SHBCC D21060 Pichia pastoris mixed in a weight ratio of 14-20:5-8:2-5:1.

[0011] Furthermore, the preparation method of the koji includes the following steps: weighing dried Polygonum hydropiper, Rosa rugosa, Acorus calamus, Xanthium sibiricum, Pollen Typha, dried tangerine peel, orange leaf, bitter almond, Artemisia annua, hawthorn, verbena, Cyperus rotundus, Herba Lycopodii, Cistanches ternata, Herba Lycopodii, Lilium, Gardenia jasminoides, ginger, malt, Caulis Polygoni Multiflori, Lablab lentiscus, Bambusa longituba and palm leaf according to weight proportions, crushing to 2-50 mesh, mixing to obtain a mixed powder, and evenly mixing the mixed powder with the koji strain to obtain the koji.

[0012] Furthermore, the tea variety is white tea; the alcohol content of the liquor is 54 to 56 degrees.

[0013] A method for preparing tea wine brewed by fermenting tea leaves as described above comprises the following steps: adding tea leaves into metasilicate ion water for soaking according to weight proportions, then adding koji for primary fermentation at 22-30°C for 8-12 days, then adding koji and liquor again and stirring evenly, and performing secondary fermentation for 18-22 days, wherein the mass ratio of koji added in primary fermentation and secondary fermentation is 1.4-1.6:1, and obtaining tea wine through distillation.

[0014] Furthermore, the distillation temperature is 70-90°C and the time is 3-6h.

[0015] Furthermore, the alcohol content of the tea wine is 45-85 degrees.

[0016] The efficacy and function of the raw materials in the composition of the wine yeast of the present invention: Polygonum hydropiper: It has insecticidal and antibacterial effects. It contains substances required for the growth of various microorganisms such as Rhizopus and yeast. It can effectively promote the growth and reproduction of microorganisms and inhibit the growth of harmful bacteria. It also contains rich flavonoids, which can inhibit fat oxidation and keep the nutritional components of the wine koji from being destroyed.

[0017] Rosa canina: Also known as thorny grains, it has the effects of killing bacteria and inflammation, maintaining health, lowering blood lipids, preventing cardiovascular diseases, relieving diarrhea, and improving human immunity. It produces a variety of probiotics, enzymes, amino acids and other substances during the fermentation process.

[0018] Acorus calamus: It has the effects of dispelling wind and dampness, calming the nerves, and also has anti-viral and anti-inflammatory capabilities.

[0019] Xanthium sibiricum: A common Chinese medicinal material that can remove moisture from the body, warm the meridians and dispel cold, open the orifices and relieve pain, reduce inflammation and kill bacteria, control blood sugar, anti-oxidation, dispel wind and clear heat, etc. During the fermentation process, it produces a variety of probiotics, enzymes, amino acids and other substances.

[0020] Puhuang: also known as Puhua and Pucao, its main components are flavonoids, steroids, organic acids, trace elements, aliphatic hydrocarbon compounds, etc. It has the effects of removing blood stasis and stopping bleeding, diuresis and relieving stranguria.

[0021] Tangerine peel: It is rich in fruit acid and citric acid, as well as a variety of vitamins that are beneficial to human health. During the fermentation process, it produces a variety of probiotics, enzymes, amino acids and other substances.

[0022] Orange leaves: Contains rich biologically active substances, such as volatile oils, bitter ingredients, polyphenol compounds, etc. It has the effects and functions of relieving cough and reducing phlegm, protecting the liver and regulating qi, and stimulating appetite and digestion.

[0023] Bitter almonds: Contains flavonoids, polyphenols and other ingredients, which have the effects of moistening the intestines and promoting bowel movements, relieving cough and asthma, and moisturizing dryness.

[0024] Artemisia annua: A common Chinese medicinal material, containing compounds such as terpenes. It has the effects and functions of clearing away heat and detoxification, anti-inflammatory and analgesic, and anti-malarial.

[0025] Hawthorn: It helps digestion, especially promotes the secretion of gastric juice, helps digest protein and fat in the body, improves gastrointestinal function, and also has a certain effect on regulating intestinal flora.

[0026] Verbena: Contains volatile oils and flavonoids, which have the effects of clearing heat and detoxifying, reducing swelling and relieving pain, and having antibacterial and antiviral effects.

[0027] Cyperus rotundus: It has the effects of promoting blood circulation and removing blood stasis, promoting qi and relieving pain, warming the middle and dispersing cold, detoxifying and removing dampness.

[0028] Orchid vanilla: spicy and warm in nature, it has the effects of dispelling wind and relieving exterior symptoms, removing phlegm and relieving cough, dispersing blood stasis and relieving pain.

[0029] Millettia chinensis: Contains phenolic compounds and alkaloids, which can enhance the body's own anti-inflammatory and antiviral capabilities. It has the effects of digestion, stomachic, expectorant, cough, heat-clearing and detoxification, and pain relief.

[0030] Windtail Grass: It mainly contains chemical components such as flavonoids, terpenes, sterols, phenylpropanoids and volatile oils. It has the effects of clearing heat and dampness, reducing swelling and detoxifying, cooling blood and stopping bleeding.

[0031] Lily: It has the effects and functions of moistening the lungs and relieving cough, clearing the heart and calming the nerves. It contains a variety of alkaloids, has a preventive effect on leukocytopenia, and can also promote and enhance the mononuclear cell system and phagocytic function.

[0032] Gardenia: Protects the stomach, prevents excessive gastric acid secretion after drinking, and prevents stomach pain. It also has the effects of clearing away heat and detoxification, reducing swelling and relieving pain.

[0033] Ginger: Contains a unique nutrient called gingerol. After fermentation, it enters the body and can produce antioxidant enzymes, which can effectively kill free radicals in the body.

[0034] Malt: Contains many nutritious ingredients, including vitamins and maltose necessary for the human body, and can effectively strengthen the spleen and stomach.

[0035] Polygonum multiflorum: It has the effects of calming the mind, removing rheumatism, and dredging meridians. It is good for treating insomnia.

[0036] White lentil: It has the effects of strengthening the spleen and eliminating dampness, diuresis and reducing swelling, and has the effects of anti-virus and enhancing human immune cells.

[0037] Light bamboo leaves: have the effects of diuresis, clearing away heat and detoxification, anti-oxidation and anti-aging, dilating capillaries and unblocking microcirculation.

[0038] Palm leaves: Contain chlorophyll and various amino acids, which have an antiseptic effect and can quickly integrate nutrients during the fermentation and winemaking process.

[0039] Compared with the prior art, the advantages and beneficial effects of the present invention are: 1. The present invention produces tea wine by fermenting tea leaves, distiller's yeast and other raw materials. The distiller's yeast is prepared by mixing a variety of pure Chinese herbal medicine plants with distiller's yeast strains. During the tea fermentation process, a variety of microorganisms, enzymes, and enzymes, probiotics and amino acids based on Chinese herbal medicines are produced. Under the action of the microbial flora, ecologically healthy tea wine is produced. The tea wine is of high quality, with low methanol and cyanide contents, high tea polyphenols content, clear and transparent wine body, strong wine aroma, pure taste, and high nutritional and health value.

[0040] 2. The distiller's yeast of the present invention uses pure Chinese herbal medicine plants as raw materials. During the fermentation process of tea leaves, it is beneficial to the full reproduction of probiotics and the production of amino acids, and produces a variety of microorganisms and a variety of enzymes and enzymes, probiotics and amino acids based on Chinese herbal medicines, which plays an important role in fungus cultivation and inhibits the reproduction of harmful bacteria. Under the action of microbial flora, tea leaves and distiller's yeast raw materials undergo a series of complex chemical changes, so that the brewed tea wine not only guarantees the flavor of traditional liquor, but also has ecological health, enzymes, probiotics and amino acids based on Chinese herbal medicines. At the same time, the distiller's yeast is also beneficial to reducing the content of methanol and cyanide in the tea wine.

[0041] 3. Fermentation temperature is the key to winemaking. The tea wine of the present invention is produced by constant temperature fermentation at a temperature of 22 to 30°C to avoid the yeast producing more acidic substances and higher alcohols when the temperature is high, and it cannot be further decomposed into alcohol due to temperature restrictions. At the same time, the present invention selects a suitable temperature to accelerate the process of biological decomposition, and the constant temperature fermentation is performed twice, the fermentation time is sufficient, the yeast metabolizes slowly, and the produced tea wine is relatively pure, which is conducive to ensuring the quality of the tea wine. In addition, the temperature is suitable for the growth and reproduction of beneficial bacteria and microorganisms, and the constant temperature fermentation also has the advantage of normalized production in all seasons.

[0042] 4. The present invention adds liquor during the secondary fermentation to promote the rapid exudation of saccharifiable components in tea leaves for further saccharification, and can also inhibit the formation of other bacteria, prevent deterioration, and make the taste of tea wine purer. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 , Figure 2 , Figure 3 This is the tea and wine inspection report diagram in Example 1. DETAILED DESCRIPTION

[0044] The present invention is further described in detail below by way of examples. These examples are only used to illustrate the present invention and do not limit the protection scope of the present invention. Embodiment 1

[0045] A tea wine brewed by fermenting tea leaves, the raw materials of which include the following components: 20 kg of tea leaves (white tea), 0.5 kg of koji, 10 kg of white wine (55 degrees), and 45 kg of metasilicate ion water, which are prepared in advance.

[0046] The distiller's yeast of the invention comprises the following raw materials: 370 kg of distiller's yeast strains (composed of a mixture of Q303 rhizopus, AS3.549 red monascus, AS3.800 aspergillus oryzae and SHBCC D21060 pichia pastoris according to a weight ratio of 15:6:3:1), 300 kg of hot polygonum, 10 kg of rosa laevigata, 10 kg of calamus, 10 kg of xanthium sibiricum, 19 kg of pollen typhae, 19 kg of tangerine peel, 15 kg of tangerine leaf, 18 kg of bitter almond, 10 kg of artemisia annua, 19 kg of hawthorn, 10 kg of verbena, 18 kg of cyperus rotundus, 15 kg of orchid grass, 15 kg of scutellaria baicalensis, 19 kg of fennel, 23 kg of lily, 6 kg of gardenia, 10 kg of ginger, 19 kg of malt, 18 kg of smilax china, 18 kg of labiatae, 19 kg of loblolly leaf and 10 kg of palm leaf, which are prepared in advance.

[0047] The preparation method of distiller's yeast comprises the following steps: weighing dried Polygonum hydropiper, Rosa rugosa, Acorus calamus, Xanthium sibiricum, Pollen Typha, dried tangerine peel, orange leaf, bitter almond, Artemisia annua, hawthorn, verbena, Cyperus rotundus, Herba Lycopodii, Herba Centipelagoae, Herba Cyperi, Lilium wilfordii, Herba Cyperi, Lilium wilfordii, Gardenia jasminoides, ginger, malt, Caulis Polygoni Multiflori, Lablab dalbergiae, Bambusa longituba and palm leaf, crushing to 2-50 meshes, mixing to obtain mixed powder, and evenly mixing the mixed powder with distiller's yeast strains to obtain distiller's yeast.

[0048] The preparation method of tea wine brewed by fermenting tea leaves comprises the following steps: adding tea leaves into water for soaking, then adding koji for primary fermentation at 25°C for 10 days, then adding koji and liquor for even mixing, and performing secondary fermentation for 20 days, wherein the mass ratio of koji added in primary fermentation and secondary fermentation is 1.5:1, and distilling at 80°C for 4 hours in a small pot brewing machine to obtain 62-degree tea wine, wherein the finished product and packaging are shown in the following figures respectively. Figure 1 and 2 shown. Embodiment 2

[0049] A tea wine brewed by fermenting tea leaves, the raw materials of which include the following components: 25 kg of tea leaves (white tea), 0.8 kg of koji, 11 kg of white wine (55 degrees), and 55 kg of metasilicate ion water, which are prepared in advance.

[0050] The distiller's yeast of the invention comprises the following raw materials: 385 kg of distiller's yeast strains (composed of Q303 rhizopus, AS3.549 red monascus, AS3.800 aspergillus oryzae and SHBCC D21060 pichia pastoris mixed in a weight ratio of 18:8:4:1), 310 kg of hot polygonum, 12 kg of rosa laevigata, 10 kg of calamus, 11 kg of xanthium sibiricum, 20 kg of pollen typhae, 19 kg of tangerine peel, 16 kg of tangerine leaf, 20 kg of bitter almond, 8 kg of artemisia annua, 20 kg of hawthorn, 8 kg of verbena, 16 kg of cyperus rotundus, 17 kg of orchid grass, 13 kg of scutellaria baicalensis, 20 kg of lily, 8 kg of gardenia, 12 kg of ginger, 20 kg of malt, 18 kg of smilax china, 20 kg of labiatae, 17 kg of loblolly leaf and 11 kg of palm leaf, which are prepared in advance.

[0051] The preparation method of distiller's yeast comprises the following steps: weighing dried Polygonum hydropiper, Rosa rugosa, Acorus calamus, Xanthium sibiricum, Pollen Typha, dried tangerine peel, orange leaf, bitter almond, Artemisia annua, hawthorn, verbena, Cyperus rotundus, Herba Lycopodii, Herba Centipelagoae, Herba Cyperi, Lilium wilfordii, Herba Cyperi, Lilium wilfordii, Gardenia jasminoides, ginger, malt, Caulis Polygoni Multiflori, Lablab dalbergiae, Bambusa longituba and palm leaf, crushing to 2-50 meshes, mixing to obtain mixed powder, and evenly mixing the mixed powder with distiller's yeast strains to obtain distiller's yeast.

[0052] The preparation method of tea wine brewed by fermenting tea leaves comprises the following steps: adding tea leaves into water for soaking, then adding koji for primary fermentation at 28°C for 8 days, then adding koji and liquor and stirring evenly, and performing secondary fermentation for 20 days, wherein the mass ratio of koji added in the primary fermentation and the secondary fermentation is 1.6:1, and distilling at 85°C for 3 hours in a small pot brewing machine to obtain 85-degree tea wine. Embodiment 3

[0053] A tea wine brewed by fermenting tea leaves, the raw materials of which include the following components: 15 kg of tea leaves (white tea), 0.3 kg of koji, 7 kg of white wine (55 degrees), and 35 kg of metasilicate ion water, which are prepared in advance.

[0054] The distiller's yeast of the invention comprises the following raw materials: 350 kg of distiller's yeast strains (composed of a mixture of Q303 rhizopus, AS3.549 red monascus, AS3.800 aspergillus oryzae and SHBCC D21060 pichia pastoris according to a weight ratio of 14:5:2:1), 280 kg of hot polygonum, 10 kg of rosa laevigata, 8 kg of calamus, 10 kg of xanthium sibiricum, 17 kg of pollen cattail, 17 kg of tangerine peel, 13 kg of orange leaf, 16 kg of bitter almond, 10 kg of artemisia annua, 17 kg of hawthorn, 10 kg of verbena, 16 kg of cyperus rotundus, 13 kg of orchid grass, 17 kg of scutellaria baicalensis, 17 kg of scutellaria baicalensis, 20 kg of lily, 4 kg of gardenia, 8 kg of ginger, 17 kg of malt, 16 kg of scutellaria baicalensis, 16 kg of labiatae, 20 kg of loblolly leaf and 8 kg of palm leaf, which are prepared in advance.

[0055] The preparation method of distiller's yeast comprises the following steps: weighing dried Polygonum hydropiper, Rosa rugosa, Acorus calamus, Xanthium sibiricum, Pollen Typha, dried tangerine peel, orange leaf, bitter almond, Artemisia annua, hawthorn, verbena, Cyperus rotundus, Herba Lycopodii, Herba Centipelagoae, Herba Cyperi, Lilium wilfordii, Herba Cyperi, Lilium wilfordii, Gardenia jasminoides, ginger, malt, Caulis Polygoni Multiflori, Lablab dalbergiae, Bambusa longituba and palm leaf, crushing to 2-50 meshes, mixing to obtain mixed powder, and evenly mixing the mixed powder with distiller's yeast strains to obtain distiller's yeast.

[0056] The preparation method of tea wine brewed by fermenting tea leaves comprises the following steps: adding tea leaves into metasilicate ion water for soaking, then adding koji for primary fermentation at 30°C for 8 days, then adding koji and liquor and stirring evenly, and performing secondary fermentation for 18 days, wherein the mass ratio of koji added in the primary fermentation and the secondary fermentation is 1.5:1, and distilling at 70°C for 6 hours in a small pot brewing machine to obtain 45-degree tea wine. Embodiment 4

[0057] A tea wine brewed by fermenting tea leaves, the raw materials of which include the following components: 30 kg of tea leaves (white tea), 0.8 kg of koji, 12 kg of white wine (55 degrees), and 60 kg of metasilicate ion water, which are prepared in advance.

[0058] The distiller's yeast of the invention comprises the following raw materials: 400 kg of distiller's yeast strains (composed of a mixture of Q303 rhizopus, AS3.549 red monascus, AS3.800 aspergillus oryzae and SHBCC D21060 pichia pastoris according to a weight ratio of 20:8:5:1), 320 kg of hot polygonum, 12 kg of rosa laevigata, 12 kg of calamus, 12 kg of xanthium sibiricum, 22 kg of pollen typhae, 22 kg of tangerine peel, 18 kg of tangerine leaf, 20 kg of bitter almond, 12 kg of artemisia annua, 22 kg of hawthorn, 10 kg of verbena, 18 kg of cyperus rotundus, 18 kg of orchid grass, 18 kg of scutellaria baicalensis, 22 kg of gentiana scabra, 25 kg of lily, 8 kg of gardenia, 12 kg of ginger, 22 kg of malt, 20 kg of smilax china, 20 kg of labiatae, 22 kg of lophatherum gracile and 12 kg of palm leaf, which are prepared in advance.

[0059] The preparation method of distiller's yeast comprises the following steps: weighing dried Polygonum hydropiper, Rosa rugosa, Acorus calamus, Xanthium sibiricum, Pollen Typha, dried tangerine peel, orange leaf, bitter almond, Artemisia annua, hawthorn, verbena, Cyperus rotundus, Herba Lycopodii, Herba Centipelagoae, Herba Cyperi, Lilium wilfordii, Herba Cyperi, Lilium wilfordii, Gardenia jasminoides, ginger, malt, Caulis Polygoni Multiflori, Lablab dalbergiae, Bambusa longituba and palm leaf, crushing to 2-50 meshes, mixing to obtain mixed powder, and evenly mixing the mixed powder with distiller's yeast strains to obtain distiller's yeast.

[0060] The preparation method of tea wine brewed by fermenting tea leaves comprises the following steps: adding tea leaves into metasilicate ion water for soaking, then adding koji for primary fermentation for 12 days at 22°C, then adding koji and liquor and stirring evenly, and performing secondary fermentation for 22 days, wherein the mass ratio of koji added in the primary fermentation and the secondary fermentation is 1.4:1, and distilling at 90°C for 3 hours in a small pot brewing machine to obtain 81-degree tea wine. A tea wine product produced by a tea company in Sanjiang, Guangxi on the market is taken as comparative example 1. The raw materials of the tea wine are fresh tea leaves, metasilicate ion water, sugar and fermentation bacteria, and it is made through production processes such as fermentation, drying and brewing. Take a certain liquor product from Guizhou on the market as comparative example 2. The main raw materials of this liquor are sorghum and wheat, and it is made through production processes such as steaming, distillation, saccharification and fermentation. The finished tea wine of Example 1 was tested and analyzed, and the finished tea wine was sent to the Nanning Customs Technical Center for testing. The test report is as follows: Figure 1-3 The test data of Example 1 are compared with those of Comparative Examples 1 and 2, and the comparison results are shown in Table 1 below.

[0061] Table 1 Finished wine testing data

[0062] As can be seen from Table 1 above, the alcohol content of the tea wine of Example 1 is 62.4%vol, and the test results of lead, methanol and cyanide detected are all in line with the test basis, wherein the methanol content is only 0.0391 g / L, and the methanol content is extremely low. Compared with the tea wine of Comparative Example 1 and the white wine of Comparative Example 2, the methanol content in the tea wine of the present invention is reduced by 84.73% and 81.4%, respectively. Compared with the white wine of Comparative Example 2, the cyanide content in the tea wine of the present invention is lower than that in Comparative Example 2. It can be seen that the koji of the present invention uses pure Chinese herbal medicine plants as raw materials. During the tea fermentation process, the koji can effectively reduce the content of methanol and cyanide in the tea wine, and the finished tea wine produced is of high quality, low content of methanol and cyanide, ecologically healthy, rich wine aroma, pure taste, and high nutritional and health value.

[0063] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A tea wine brewed by fermenting tea leaves, characterized in that: The tea wine comprises the following components in parts by weight: 15 to 30 parts of tea leaves, 0.3 to 0.8 parts of koji, 7 to 12 parts of liquor, and 35 to 60 parts of metasilicate ion water.

2. The tea wine brewed by fermenting tea leaves according to claim 1, characterized in that: The tea wine comprises the following components in parts by weight: 20 parts of tea leaves, 0.5 parts of koji, 10 parts of liquor, and 45 parts of metasilicate ion water.

3. The tea wine brewed by fermenting tea leaves according to claim 2, characterized in that: The distiller's yeast comprises the following components in parts by weight: 350-400 parts of distiller's yeast strains, 280-320 parts of hot polygonum, 8-12 parts of golden rosa, 8-12 parts of calamus, 8-12 parts of Xanthium sibiricum, 17-22 parts of pollen cattail, 17-22 parts of dried tangerine peel, 13-18 parts of orange leaves, 16-20 parts of bitter almonds, 8-12 parts of artemisia annua, 17-22 parts of hawthorn, 8-12 parts of verbena, 16-20 parts of cyperus rotundus, 13-18 parts of orchid grass, 13-18 parts of millefolium, 17-22 parts of wind tail grass, 20-25 parts of lily, 4-8 parts of gardenia, 8-12 parts of ginger, 17-22 parts of malt, 16-20 parts of polyphylla, 16-20 parts of white lentils, 17-22 parts of lophatherum gracile, and 8-12 parts of palm leaves.

4. The tea wine brewed by fermenting tea leaves according to claim 3, characterized in that: The distiller's yeast comprises the following components in parts by weight: 370 parts of distiller's yeast strains, 300 parts of hot polygonum, 10 parts of golden rosa, 10 parts of calamus, 10 parts of Xanthium sibiricum, 19 parts of pollen cattail, 19 parts of dried tangerine peel, 15 parts of orange leaves, 18 parts of bitter almonds, 10 parts of artemisia annua, 19 parts of hawthorn, 10 parts of verbena, 18 parts of cyperus rotundus, 15 parts of orchid grass, 15 parts of millefolium, 19 parts of wind tail grass, 23 parts of lily, 6 parts of gardenia, 10 parts of ginger, 19 parts of malt, 18 parts of polyphylla, 18 parts of labiatae, 19 parts of lophatherum gracile, and 10 parts of palm leaves.

5. The tea wine brewed by fermenting tea leaves according to claim 4, characterized in that: The koji fungus species are composed of Q303 Rhizopus, AS3.549 red Monascus, AS3.800 Aspergillus oryzae and SHBCC D21060 Pichia pastoris in a weight ratio of 14-20:5-8:2-5:

1.

6. The tea wine brewed by fermenting tea leaves according to claim 4, characterized in that: The preparation method of the koji comprises the following steps: weighing dried Polygonum hydropiper, Rosa laevigata, Acorus calamus, Xanthium sibiricum, Pollen Typha, dried tangerine peel, orange leaf, bitter almond, Artemisia annua, hawthorn, verbena, Cyperus rotundus, Herba Lysimachiae, Herba Centipelagoae, Herba Lysimachiae, Lilium, Gardenia jasminoides, ginger, malt, Caulis Polygoni Multiflori, Lablab dalbergiae, Bambusa longituba and palm leaf according to weight proportion, crushing to 2-50 mesh, mixing to obtain mixed powder, and evenly mixing the mixed powder with koji fungus to obtain koji.

7. The tea wine brewed by fermenting tea leaves according to claim 1, characterized in that: The tea variety is white tea; the alcohol content of the liquor is 54 to 56 degrees.

8. A method for preparing tea wine brewed by fermenting tea leaves as claimed in any one of claims 1 to 7, characterized in that: The method comprises the following steps: adding tea leaves into metasilicate ion water for soaking according to weight proportions, then adding koji for primary fermentation at 22-30°C for 8-12 days, then adding koji and liquor again for uniform mixing, and performing secondary fermentation for 18-22 days, wherein the mass ratio of koji added in the primary fermentation and the secondary fermentation is 1.4-1.6:1, and obtaining tea wine through distillation.

9. The method for preparing tea wine brewed by fermenting tea leaves according to claim 8, characterized in that: The distillation temperature is 70-90°C and the distillation time is 3-6 hours.

10. The method for preparing tea wine brewed by fermenting tea leaves according to claim 8, characterized in that: The alcohol content of the tea wine is 45-85 degrees.

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