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Technique for preparing tea wine

A production process and tea wine technology, which is applied in the preparation of alcoholic beverages and other directions, can solve problems such as the destruction of nutrients, and achieve the effect of good taste.

Active Publication Date: 2005-01-12
云南家盟茶业集团有限责任公司
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  • Abstract
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Problems solved by technology

[0002] After retrieval, there have been two invention patent applications, namely application number 00104891.0, titled "distilled tea-brewed liquor" and application number 02147706.X, titled "recipe and production method of nutritional tea wine", both of which proposed tea However, tea wine is directly soaked in wine or brewed through fermentation. Due to various chemical reactions in the production process, more than 500 unique nutrients in tea are damaged to varying degrees.

Method used

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  • Technique for preparing tea wine

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specific Embodiment approach

[0005] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS: The present invention will be further described below in conjunction with the accompanying drawings.

[0006] 1. Raw material processing

[0007] 1. Grain processing: Choose high-quality sorghum, red rice, wheat or corn, wash the pure grain with clean water, and soak for 12 to 24 hours to improve the quality of the wine.

[0008] Gelatinization: Take out the washed pure grains, place them for 10-30 minutes, drain the surface water, then place them in a retort for steaming and gelatinization for 5-6 hours, and steam them until they are cooked.

[0009] Saccharification: Take the steamed wine sheet out of the retort quickly, spread it to cool down to below 18-22 degrees, and then spread the wine koji at a ratio of 4 / 1000. You can mix and sprinkle the wine koji multiple times, and strive to achieve the best uniformity. Put it into the saccharification box for saccharification, and do a good job in the surrounding sacchari...

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Abstract

A process of preparing tea spirit does not ferment tea but mixes it directly with fermented grain. The mixing ratio of tea to fermented grain is 20-30 to 100 and the tea spirit in low or high degree can be prepared by mixing distilling, ageing, filtering, blending and packing.

Description

technical field [0001] The invention relates to a preparation method of drinking wine, in particular to a tea wine production process. Background technique [0002] After retrieval, there have been two invention patent applications, namely application number 00104891.0, titled "distilled tea-brewed liquor" and application number 02147706.X, titled "recipe and production method of nutritional tea wine", both of which proposed tea However, tea wine is directly soaked in wine or brewed through fermentation. Due to various chemical reactions in the production process, more than 500 unique nutrients in tea are damaged to varying degrees. Contents of the invention [0003] Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a production process of tea wine, which does not ferment the tea leaves, but directly mixes them with fermented pure grains and distills them, so that the original nutrients in the tea leaves can be maximized. It is pr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 刘伟良
Owner 云南家盟茶业集团有限责任公司
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