A brewing method of golden camellia highland barley wine

Abstract

The present invention discloses a method for brewing Camellia nitidissima highland barley wine, which relates to the technical field of wine brewing and comprises the following steps: S1. Preparation of tea koji: Sprinkle and replenish water according to the ratio of raw tea: water = 70-80: 20-30, sterilize at 121 °C for 15 min, inoculate with Saccharomyces cerevisiae, and culture under the conditions of temperature 25-30 °C and humidity 60-70%. After the central temperature reaches 40-50 °C, spread it out and air it until the 7th day; replenish water again to make the water content of the tea grains reach 60%-65%, inoculate Eurotium cristatum and continue to culture under the conditions of temperature 25-30 °C and humidity 60-70% until the surface of the tea leaves is covered with golden spores, thus obtaining the tea koji; S2. Raw materials: Submerge the highland barley produced in Aba Prefecture with neutral soft water by 20-25 cm; S3. Steam the rice; S4. Mix the materials and add koji: Mix according to 9-9.5 parts of highland barley, 0.5-1 part of tea koji, and 0.08-0.12 part of wine koji; S5. Put it into the vat; S6. Ferment; S7. Distill. The highland barley wine is colorless, transparent, and has no precipitation; it has a pure and delicate fragrance and a compound fragrance with ethyl acetate as the main body; the wine body is relatively soft, harmonious, mellow, sweet, refreshing, and clean, and the aftertaste is long; it has the typical style of light-flavor Baijiu.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing, and particularly to a method for brewing Camellia nitidissima hulless barley wine. Background Art

[0002] With the progress of science and technology and the development of the brewing industry, various rich flavors of Chinese liquor have emerged, such as Maotai-flavor, Luzhou-flavor, and Qingxiang-flavor, presenting a prosperous situation. The tea-flavor liquor is known as "the thirteenth flavor of Chinese liquor". This liquor is brewed by boiling fermented tea grains, and antioxidant trace elements such as theanine and caffeine rich in the tea are incorporated into the liquor, making the liquor body clear and transparent, with the fragrance of liquor and tea, compound and elegant, and having the characteristics of low drunkenness and quick sobering up. Camellia tibetica is a specialty of Sichuan. It not only has the effects of clearing heat and detoxifying, promoting digestion and relieving constipation, reducing blood pressure, blood sugar, and blood lipid, but also has the effect of relieving the heat of hulless barley. However, at present, domestic tea liquor only belongs to the superficial process of "compounded liqueur", and there are few tea liquor fermentation process technologies and products. Therefore, the present invention proposes a unique method for brewing Camellia tibetica hulless barley wine. Summary of the Invention

[0003] To solve the deficiencies of the prior art, the present invention provides a method for brewing Camellia nitidissima hulless barley wine, which prepares hulless barley wine by using a tea liquor fermentation process.

[0004] To achieve the purpose of the present invention, the following scheme is proposed:

[0005] A method for brewing Camellia nitidissima hulless barley wine, comprising the following steps:

[0006] S1. Preparation of tea koji: Spray and replenish water according to the weight ratio of raw tea: water = 70 - 80: 20 - 30, sterilize at 121 °C for 15 min, inoculate Saccharomyces cerevisiae according to the yeast quantity in the tea grains being 0.5×10 7 -2×10 7 CFU / g, culture at a temperature of 25 - 30 °C and a humidity of 60 - 70%, and spread out and air-dry until the 5th - 8th day after the central temperature reaches 40 - 50 °C; replenish water again until the water content of the tea grains reaches 60% - 65%, inoculate Eurotium cristatum according to the spore concentration being 0.5×10 5 -2×10 5 CFU / g, and continue to culture at a temperature of 25 - 30 °C and a humidity of 60 - 70% until the surface of the tea leaves is covered with golden spores, thus obtaining the tea koji;

[0007] Among them, the Latin name of the Saccharomyces cerevisiae used in the present invention is Saccharomyces cerevisiae, which is preserved in the General Microbiology Center of the China Committee for Culture Collection of Microorganisms, located at No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing. The preservation date is February 14, 2023, and the preservation number is CGMCC No. 26550.

[0008] S2. Raw materials: Neutral soft water floods the highland barley by 20 - 25 cm.

[0009] S3. Steaming the rice: The raw materials are soaked in warm water at 50 - 60 °C for 0.5 - 1.5 h, drained and then poured into the steamer. Cover and steam for 10 - 30 min. After stirring loose and leveling, steam for another 10 - 30 min; Sprinkle water and continue steaming. After being cooked, sprinkle water for the second time, stir and loosen the highland barley, and continue steaming until cooked through, with the water content controlled at 62 - 63%.

[0010] S4. Mixing materials and adding starter: The cooked highland barley is poured into a blender, cooled by blowing air to 36 - 37 °C, and mixed according to the weight ratio of 9 - 9.5 parts of highland barley, 0.5 - 1 part of tea starter, and 0.08 - 0.12 part of liquor starter. The tea starter is the tea starter prepared in step S1, and the liquor starter is a light - flavor small - type starter.

[0011] S5. Transferring to the vat: The evenly mixed highland barley is transferred to a wine vat, and a cavity is dug in the vat. Wait until the product temperature drops to 30 - 32 °C, cover the vat cover for culturing and saccharifying, and control the temperature not higher than 37 °C within 24 h of fermentation.

[0012] S6. Fermentation: After the saccharification is completed, add water and mix evenly, and keep the product temperature at 30 - 40 °C. The water addition is controlled between 120 - 150%, keep the sugar content at 9 - 10%, and control the temperature for fermentation; Wait until the residual sugar is close to 0 and the alcohol content is 11 - 12% to end the fermentation.

[0013] S7. Distillation: Use a distillation kettle for distillation, perform batch distillation, and cut off the heads and tails. The initial pressure of the batch distillation is 0.4 MPa, the distilling pressure is 0.05 - 0.15 MPa, and the distilling temperature < 30 °C.

[0014] The beneficial effects of the present invention are as follows: Fermentation with tea starter can increase the types of esters in the wine, including ethyl heptanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, etc. At the same time, it can also increase the aroma substances in tea, such as nonanal (14.54 min) and other aldehyde substances. The highland barley wine is colorless, transparent, and has no precipitation; It has a pure and light fragrance, with a compound fragrance mainly composed of ethyl acetate; The wine body is relatively soft, coordinated, mellow, sweet, refreshing, and has a long aftertaste; It has the typical style of light - flavor Chinese liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is the chromatogram of volatile substances of traditional starter - fermented products;

[0016] Figure 2 It is the chromatogram of volatile substances of highland barley wine fermented with tea starter. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0017] Example 1

[0018] This example provides a method for brewing Camellia nitidissima highland barley wine, including the following steps:

[0019] S1. Preparation of tea koji: Sprinkle and add water according to the weight ratio of raw tea to water of 72:25, sterilize at 121 °C for 15 min, inoculate Saccharomyces cerevisiae according to the yeast quantity in the tea mash of 1×10 7 CFU / g, culture at a temperature of 25 °C and a humidity of 65%. After the central temperature reaches 45 °C, spread it out and air it until the 7th day; add water again to make the water content of the tea mash reach 62%, inoculate Eurotium cristatum according to the spore concentration of 1×10 5 CFU / g, and continue to culture at a temperature of 25 °C and a humidity of 65% until the tea leaves are covered with golden-yellow spores, then the tea koji is obtained.

[0020] The Latin name of the Saccharomyces cerevisiae used in this example is Saccharomyces cerevisiae, which is preserved in the General Microbiology Center of the China Committee for Culture Collection of Microorganisms, and the preservation number is CGMCC No. 26550.

[0021] S2. Raw materials: Soak the highland barley produced in Aba Prefecture with neutral soft water, and the water surface exceeds the highland barley by 22 cm.

[0022] S3. Steaming the rice: Soak the raw materials in warm water at 55 °C for 1 h, drain and pour them into the steamer, cover and steam for 20 min. After stirring loose and leveling, steam for another 20 min; splash water and continue steaming. After steaming, splash water for the second time, stir and loosen the highland barley, and continue steaming until cooked through, with the water content controlled at 62%.

[0023] S4. Mixing materials and adding koji: Pour the steamed highland barley into a blender, cool it with air blowing to 36 °C, and mix according to the weight ratio of 9 parts of highland barley, 0.5 part of tea koji, and 0.08 part of liquor koji. The tea koji is the tea koji prepared in step S1, and the liquor koji is the light-flavor small koji.

[0024] S5. Transferring to the vat: Transfer the evenly mixed highland barley to the wine vat, and dig a hole in the vat. Wait until the product temperature drops to 30 °C, cover the vat cover for bacteria cultivation and saccharification, and control the temperature not higher than 37 °C within 24 h of fermentation.

[0025] S6. Fermentation: After saccharification is completed, add water and mix evenly to keep the product temperature at 35 °C. The water addition amount is controlled at 130%, keep the sugar content at 9%, and control the temperature for fermentation; wait until the residual sugar is close to 0 and the alcohol content is 11% to end the fermentation.

[0026] S7. Distillation: Use a distillation kettle for distillation, perform batch distillation, and cut off the heads and tails. The initial pressure of the batch distillation is 0.4 MPa, the distilling pressure is 0.05 - 0.15 MPa, and the distilling temperature is 28 °C. The analysis results of the obtained highland barley wine are as follows:

[0027] Table 1 Conventional physical and chemical indexes and sensory evaluation

[0028]

[0029] Compared with Figure 1 the traditional highland barley wine fermented with wine koji, in this embodiment, a special brewing yeast is combined with an optimized brewing method. The chromatographic analysis of the highland barley wine is as shown in Figure 2 Figure [Figure number not provided]. The fermentation with tea koji can increase the types of esters in the wine, including ethyl heptanoate (14.3 min), ethyl octanoate (17.79 min), ethyl nonanoate (21.2 min), ethyl decanoate (24.42 min), etc. At the same time, it can also increase the aroma substances in tea, such as nonanal (14.54 min) and other aldehyde substances.

[0030] Example 2

[0031] This embodiment provides a method for brewing camellia nitidissima highland barley wine, including the following steps:

[0032] S1. Preparation of tea koji: Spray and replenish water according to the weight ratio of raw tea: water = 75:28, sterilize at 121 °C for 15 min, inoculate Saccharomyces cerevisiae according to the yeast quantity of 1.2×10 7 CFU / g in the tea mash, cultivate at a temperature of 28 °C and a humidity of 70%. After the central temperature reaches 48 °C, spread it out and air-dry until the 8th day; replenish water again to make the water content of the tea mash reach 65%, inoculate Eurotium cristatum according to the spore concentration of 1.2×10 5 CFU / g, and continue to cultivate at a temperature of 26 °C and a humidity of 67% until the surface of the tea leaves is covered with golden spores, then the tea koji is obtained.

[0033] The Latin name of the Saccharomyces cerevisiae used in this embodiment is Saccharomyces cerevisiae, which is preserved in the China General Microbiological Culture Collection Center, with the preservation number CGMCC No. 26550.

[0034] S2. Raw materials: Soak the highland barley produced in Aba Prefecture with neutral soft water, and the water surface exceeds the highland barley by 24 cm.

[0035] S3. Steaming the rice: Soak the raw materials in warm water at 52 °C for 0.8 h, drain and pour them into the steamer, cover and steam for 25 min. After stirring and leveling, steam for another 25 min; splash water and continue steaming. After steaming, splash water for the second time, stir and loosen the highland barley, and continue steaming until cooked through, with the water content controlled at 63%.

[0036] S4. Mixing materials and adding koji: Pour the cooked highland barley into a blender, cool it by blowing air until 37 °C, and mix according to the weight ratio of 9.5 parts of highland barley, 1 part of tea koji, and 0.12 part of wine koji. The tea koji is the tea koji prepared in step S1, and the wine koji is the light-flavor small koji.

[0037] S5. Lower cylinder: Transfer the evenly mixed highland barley to the wine vat, dig a cavity in the vat, wait until the product temperature drops to 32 °C, cover the vat lid for bacteria cultivation and saccharification, and control the temperature not to exceed 37 °C within 24 hours of fermentation.

[0038] S6. Fermentation: After the saccharification is completed, add water and mix evenly, keep the product temperature at 40 °C, control the water addition amount within 140%, keep the sugar content at 10%, and control the temperature for fermentation; wait until the residual sugar is close to 0 and the alcohol content is 12% to end the fermentation.

[0039] S7. Distillation: Use a distillation kettle for distillation, perform batch distillation, and cut off the heads and tails. The initial pressure of the batch distillation is 0.4 MPa, the wine distillation pressure is 0.05 - 0.15 MPa, and the wine distillation temperature is 25 °C.

[0040] The above embodiments are only used to illustrate the technical ideas and characteristics of the present invention, and do not represent the only or limit the present invention. Those skilled in the art should understand that without departing from the scope of the present invention, various changes or equivalent replacements made to the present invention all fall within the scope of protection of the present invention.

Claims

1. A brewing method of golden camellia highland barley wine, characterized in that, It includes the following steps: S1. Tea Qu Preparation: Sprinkle and add water according to the weight ratio of raw tea: water = 70 - 80: 20 - 30, sterilize at 121 °C for 15 min, inoculate Saccharomyces cerevisiae according to the yeast quantity in the tea mash being 1×10 7 CFU / g, culture under the conditions of a temperature of 25 - 30 °C and a humidity of 60 - 70%, and spread out and air-dry until the 5th - 8th day after the central temperature reaches 40 - 50 °C; Add water again until the water content of the tea mash reaches 60% - 65%, inoculate Eurotium cristatum according to the spore concentration being 1×10 5 CFU / g, and continue to culture under the conditions of a temperature of 25 - 30 °C and a humidity of 60 - 70% until the tea leaves are covered with golden-yellow spores, thus obtaining the tea qu; S2. Raw materials: Neutral soft water submerges the highland barley by 20 - 25 cm; S3. Steaming the rice: The raw materials are soaked in warm water at 50 - 60 °C for 0.5 - 1.5 h, drained and then poured into the steamer, covered and steamed for 10 - 30 min. After stirring and leveling, steam for another 10 - 30 min; S4. Mixing materials and adding starter: The steamed highland barley is poured into a blender, cooled by blowing air to 36 - 37 °C, and mixed according to the weight ratio of 9 - 9.5 parts of highland barley, 0.5 - 1 part of tea starter, and 0.08 - 0.12 part of liquor starter. The tea starter is the tea starter prepared in step S1, and the liquor starter is a light - flavor small - starter; S5. Transferring to the vat: The evenly - mixed highland barley is transferred to a liquor vat, and a cavity is dug in the vat. Wait until the temperature of the material decreases to 30 - 32 °C, cover the vat cover for bacteria - cultivating and saccharification, and control the temperature not higher than 37 °C within 24 h of fermentation; S6. Fermentation: After saccharification is completed, add water and mix evenly, and keep the temperature of the material at 30 - 40 °C. The water addition is controlled between 120 - 150%, keep the sugar content at 9 - 10%, and control the temperature for fermentation; Wait until the residual sugar is close to 0 and the alcohol content is 11 - 12% to end the fermentation; S7. Distillation: Use a distillation kettle for distillation, perform batch distillation, and cut off the heads and tails; The Latin name of the Saccharomyces cerevisiae used in step S1 is Saccharomyces cerevisiae, which is preserved in the General Microbiological Center of the China Committee for Culture Collection of Microorganisms, and the preservation number is CGMCC No. 26550.

2. The brewing method of Camellia nitidissima highland barley wine according to claim 1, characterized in that, In step S3, splash water for continuous steaming. After steaming, splash water for the second time, stir and loosen the highland barley, and continue to steam until cooked through, with the water content controlled at 62 - 63%.

3. The brewing method of Camellia nitidissima highland barley wine according to claim 1, characterized in that In step S7, the initial pressure of batch distillation is 0.4 MPa, the distilling pressure is 0.05 - 0.15 MPa, and the distilling temperature < 30 °C.

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