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Tea wine and its production

A technology of tea wine and tea leaves, which is applied in the field of tea wine and its preparation, can solve the problems of difficult control of tea powder fermenting humidity, unhygienic, complex production process, etc., and achieve stable wine purity, short production cycle and excellent production process. simple effect

Inactive Publication Date: 2006-05-31
HUAHAN WINE IND DALIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea-brewed liquor is produced through three production processes: dry fermentation of tea leaves, preparation of liquid distiller's mother, and mixed fermentation of the two. The proportion of powder is 100%, still not pure tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 Wash 1 kg of tea leaves, drain and put them into a container, then add 1 kg of sugar, and then add 30 kg of water at 80°C. When the temperature of the mixed liquid in the container drops to 20°C, add 0.001 kg of distiller's yeast and stir evenly, and seal and ferment at room temperature for 20 days. The fermented mixed liquid is sent to a distiller for liquid distillation, that is, the mixed liquid is heated to 100°C to generate gas, and then collected by cooling to obtain tea wine. After testing, the alcohol content of the tea wine is 38-40 degrees.

Embodiment 2

[0017] Example 2 Wash 2 kg of tea leaves, drain and put them into a container, then add 1.5 kg of sugar, and then add 35 kg of water at 85°C. When the temperature of the mixed liquid in the container drops to 25°C, add 0.003 kg of distiller's yeast and stir evenly, and seal and ferment at room temperature for 25 days. The fermented mixed liquor is sent to a distiller for liquid distillation to obtain tea wine. After testing, the alcohol content of the tea wine is 38-40 degrees.

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PUM

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Abstract

A tea wind and its production are disclosed. The process is carried out by putting tea and sugar into container, adding into water at 80-90íÒC, soaking, decreasing the mixed liquid temperature to 20-30íÒC, adding into medicated liquor, wetting sealed fermenting, placing the fermented liquid raw material into distillatory, heating, distilling and obtaining the tea wine. Its advantages include better taste, various nutrients, simple process, and short production period.

Description

technical field [0001] The invention relates to a kind of wine, in particular to a kind of tea wine obtained by fermenting and distilling tea leaves as raw materials for brewing wine. Background technique [0002] Brewing liquor with traditional methods not only consumes a large amount of grain, but also has complicated production technology and long production cycle. At present, in the report of preparing tea wine with tea leaves as the main raw material, grain wine or liquid distiller's mother brewed with grain as raw material must be added. Such as the low-alcohol tea wine disclosed by the Chinese invention patent with the application number of 96117619.9 and its preparation method, the tea leaves are broken and soaked in grain wine to obtain grain wine containing tea leaves, and then the tea leaves are soaked in boiling water to obtain a tea solution, and then The tea residue is distilled and extracted, the distillate is mixed with the tea solution and then distilled to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张纪刚吴庆辉
Owner HUAHAN WINE IND DALIAN
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