Tea-flavor liquor with low alcohol content and preparation method thereof

Abstract

The present application belongs to the technical field of tea drinks, and particularly relates to a tea and liquor composite low-intoxication tea liquor and a preparation method. The preparation method comprises the following steps: S1. selecting grain raw materials, sequentially performing cleaning, soaking, steaming and saccharifying to obtain grain dregs; S2. adding Daqu to the grain dregs, sealing and fermenting for 50-60 days to obtain fermented grains; S3. adding mixed tea powder to the fermented grains, and then continuing to ferment for 10-30 days under the same conditions; and S4. after the fermentation is completed, distilling the liquor. The tea liquor prepared by the present application has the liquor aroma of liquor and the aged aroma, fruit aroma and honey sweet aroma of tea leaves, and has a unique style. The components of the tea liquor contain substances such as caffeine and theanine. After a person drinks the tea liquor, the metabolism is fast, the degree of intoxication is low, the drunkenness is eliminated fast, the theanine has a protective effect on nerves, so that the person is not drunk and is easy to sober up.

Description

Technical Field

[0001] This invention belongs to the field of tea beverage technology, specifically relating to a low-intoxication tea wine with a complex tea and wine aroma and its preparation method. Background Technology

[0002] Caffeine and theobromine account for over 95% of the total alkaloids in tea. Caffeine stimulates the central nervous system and muscles, boosting energy and relieving muscle fatigue. Theobromine promotes blood circulation, relieves pain, improves vision, prevents thrombosis, and has anti-inflammatory effects. Furthermore, black tea, red tea, and white tea are rich in amino acids, catechins, and organic acids, which improve sleep quality, relieve fatigue, protect nerves, and lower blood pressure.

[0003] Tea-infused liquor is an alcoholic beverage made from tea and wine using a special process. It combines the aroma and color of tea with the characteristics of wine. The fusion of tea and wine can enhance the flavor and nutritional value of the liquor, and may also result in a drink that is less likely to cause headaches, stomach upset, or intoxication, and allows for a quicker recovery.

[0004] Currently, there are no corresponding industry or national standards for tea wine in my country. The existing tea wine preparation mainly includes the following categories:

[0005] The first type involves directly mixing tea leaves and tea extracts with base liquor to obtain tea liquor, such as patents CN113845991A and CN116103113A; the second type involves fermenting grains and tea leaves separately, and then mixing them together for distillation to obtain liquor, such as patent CN114686327A.

[0006] However, both types of tea-infused alcohol products lack the process of fermenting tea and grains together, resulting in uncoordinated and uncharacteristic aromas that easily give consumers the feeling that "it's neither tea nor alcohol."

[0007] The third type involves mixing tea leaves with grains, steaming them, and then fermenting them with yeast to obtain tea wine, such as patents CN115449445A and CN113073024A. Although this type of product ferments tea leaves and grains together, the fermentation cycle is usually quite long. On the one hand, tea leaves are prone to spoilage during fermentation, which has a negative impact on the product. On the other hand, long-term fermentation can also lead to the loss of beneficial components originally present in the tea leaves, reducing the nutritional value of the product. Summary of the Invention

[0008] The purpose of this invention is to overcome the shortcomings of the prior art and provide a low-alcohol tea wine with a combination of tea and wine aromas and its preparation method, thereby improving the flavor of the tea wine and enhancing its nutritional value.

[0009] The objective of this invention is achieved through the following technical solution:

[0010] A method for preparing a low-alcohol tea wine with a complex tea and wine aroma, comprising the following steps:

[0011] S1. Select high-quality grain raw materials and sequentially carry out the steps of washing, soaking, steaming and saccharification to obtain grain mash; wherein, the steps of washing, soaking, steaming and saccharification are general brewing operations well known to those skilled in the art.

[0012] S2. Add Daqu (a type of starter culture) to the grain lees, seal and ferment for 50-60 days to obtain the lees mash;

[0013] S3. Under aseptic conditions, add the mixed tea powder to the fermented mash and stir well, then continue fermentation under the same conditions for 10-30 days;

[0014] S4. After fermentation, distill the liquor to obtain the tea wine product;

[0015] In step S3, the mixed tea powder is obtained by mixing dried black tea, red tea, white tea and oolong tea in a mass ratio of 10-20:1-10:2-12:2-10 and then pulverizing them.

[0016] It should be noted that the distillation process employs the "cutting off the heads and tails" operation commonly used in the art, that is, the distillation is carried out in three stages:

[0017] The first stage: the distillation temperature is below 78.3℃. The resulting liquor is called "heads". The heads contain more low-molecular-weight fusel oil, low-grade fatty acid esters, aldehydes, etc., and have a certain aroma, but the off-flavors are relatively strong and harsh. It is also harmful to people's vision, so it needs to be collected and stored separately. Under normal circumstances, 0.5 jin of heads are taken out for every 100 jin of grain.

[0018] The second stage: the distillation temperature is between 78.3-95℃. The wine produced at this stage is called "medium wine". The aroma substances in medium wine are balanced and harmonious, and the quality of the wine is the best. It is an ideal product for brewing.

[0019] The third stage: the distillation temperature is around 100℃, and the resulting liquor is called "tail liquor". The lactic acid and ester content in the tail liquor is several times higher than that in the heads and middle liquor. It also contains higher fatty acid esters such as ethyl linoleate and ethyl oleate, as well as a large amount of fusel oil, resulting in a mixed and bitter taste.

[0020] Furthermore, in step S1, the grain raw materials include at least one of corn, glutinous rice, wheat, sorghum, rice, highland barley, and buckwheat.

[0021] Furthermore, in step S2, the amount of Daqu added is 15-25% of the mass of the grain dregs.

[0022] Furthermore, in step S2, the fermentation temperature is 25-30℃.

[0023] Furthermore, in step S3, the fineness of the mixed tea powder is 100-500 mesh.

[0024] Furthermore, in step S3, the amount of mixed tea powder added is 10-50% of the grain raw material.

[0025] Furthermore, in step S3, the mixed tea powder is sterilized before being added.

[0026] Furthermore, in step S4, the tea wine product is a mid-section wine.

[0027] Furthermore, the type of black tea mentioned is Tibetan tea.

[0028] The present invention also provides a low-intoxication tea wine with a tea and wine aroma compound obtained by the above preparation method.

[0029] The beneficial effects of this invention are:

[0030] The tea-infused liquor prepared by this invention combines the aroma of baijiu (Chinese white liquor) with the aged, floral, fruity, and honey-sweet fragrance of tea. Its components include tea aroma compounds, catechins, amino acid derivatives, and beneficial substances such as caffeine and theobromine, resulting in a unique flavor. The presence of caffeine and theobromine also promotes faster metabolism, lower levels of intoxication, and quicker recovery after consumption, leading to easier sobriety. This invention, which produces a low-intoxication tea-infused liquor with a complex aroma combining tea and liquor notes, enriches the product categories of baijiu and tea-based deep-processed products. Attached Figure Description

[0031] Figure 1 The number of volatile substances identified in the tea and wine in each example of this invention;

[0032] Figure 2 Radar charts showing the sensory flavor characteristics of tea and wine in various examples of this invention. Detailed Implementation

[0033] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings, but the scope of protection of the present invention is not limited to the following description.

[0034] Example 1

[0035] A method for preparing a low-alcohol tea wine with a complex tea and wine aroma, comprising the following steps:

[0036] S1. Select plump, mold-free, and impurity-free corn, wheat, and sorghum with suitable moisture content, mix them evenly in a weight ratio of 1:1:1, and use them as grain raw materials. Then, according to the general methods in the art, the grain raw materials are sequentially subjected to washing, soaking, steaming, and saccharification steps to obtain grain residue.

[0037] S2. Add 20% by weight of commercially available Daqu (a type of starter culture) to the grain lees, seal and ferment at around 27°C for 50 days to obtain the lees.

[0038] S3. Under aseptic conditions, add 40% by weight of the mixed tea powder of the grain raw materials to the fermented mash and stir evenly, then continue to ferment at about 27°C for 30 days;

[0039] S4. After fermentation, the liquor is distilled using a three-stage distillation method. The liquor obtained from the distillation is the tea wine product.

[0040] The mixed tea powder is obtained by mixing dried Ya'an Tibetan tea, Sichuan black tea, Gongmei tea and rock tea in a mass ratio of 10:3:3:3 and then pulverizing them to 400-500 mesh. The mixed tea powder has been sterilized before being added.

[0041] Example 2

[0042] A method for preparing a low-alcohol tea wine with a complex tea and wine aroma, comprising the following steps:

[0043] S1. Select sorghum, wheat, corn, rice and glutinous rice with plump grains, no mold and impurities, and suitable moisture content, mix them evenly in a weight ratio of 4:2:1:2:1 as grain raw materials, and perform the following steps in sequence as general methods in the art: washing, soaking, steaming and saccharification to obtain grain residue;

[0044] S2. Add 22% by weight of commercially available Daqu (a type of starter culture) to the grain lees, seal and ferment at around 27°C for 55 days to obtain the lees.

[0045] S3. Under aseptic conditions, add 25% by weight of the mixed tea powder of the grain raw materials to the fermented mash and stir evenly, then continue to ferment at about 26°C for 20 days;

[0046] S4. After fermentation, the liquor is distilled using a three-stage distillation method. The liquor obtained from the distillation is the tea wine product.

[0047] The mixed tea powder is obtained by mixing dried Ya'an Tibetan tea, broken black tea, white peony and Tieguanyin in a mass ratio of 1:1:1:1 and then pulverizing it to 200-400 mesh. The mixed tea powder was sterilized before being added.

[0048] Example 3

[0049] A method for preparing a low-alcohol tea wine with a complex tea and wine aroma, comprising the following steps:

[0050] S1. Select sorghum, barley and buckwheat with plump grains, no mold and impurities, and suitable moisture content, mix them evenly in a weight ratio of 1:1:1 as grain raw materials, and perform the grain raw materials in sequence, including washing, soaking, steaming and saccharification, according to the general methods in the art, to obtain grain residue;

[0051] S2. Add 25% by weight of commercially available Daqu (a type of starter culture) to the grain lees, seal and ferment at around 27°C for 60 days to obtain the lees.

[0052] S3. Under aseptic conditions, add 15% by weight of the mixed tea powder of the grain raw materials to the fermented mash and stir evenly, then continue to ferment at about 27°C for 25 days;

[0053] S4. After fermentation, the liquor is distilled using a three-stage distillation method. The liquor obtained from the distillation is the tea wine product.

[0054] The mixed tea powder is obtained by mixing dried Ya'an Tibetan tea, bud-shaped black tea, Gongmei tea and green tea in a mass ratio of 15:10:2:10 and then pulverizing them to 400-500 mesh. The mixed tea powder has been sterilized before being added.

[0055] Example 4

[0056] A method for preparing a low-alcohol tea wine with a complex tea and wine aroma, comprising the following steps:

[0057] S1. Select sorghum, barley and buckwheat with plump grains, no mold and impurities, and suitable moisture content, mix them evenly in a weight ratio of 1:1:1 as grain raw materials, and perform the grain raw materials in sequence, including washing, soaking, steaming and saccharification, according to the general methods in the art, to obtain grain residue;

[0058] S2. Add 25% by weight of commercially available Daqu (a type of starter culture) to the grain lees, seal and ferment at around 27°C for 50 days to obtain the lees.

[0059] S3. Under aseptic conditions, add 45% by weight of the mixed tea powder of the grain raw materials to the fermented mash and stir evenly, then continue to ferment at about 27°C for 30 days;

[0060] S4. After fermentation, the liquor is distilled using a three-stage distillation method. The liquor obtained from the distillation is the tea wine product.

[0061] The mixed tea powder is obtained by mixing dried Ya'an Tibetan tea, Sichuan black tea, Gongmei tea and Phoenix Dancong tea in a mass ratio of 10:10:12:2 and then pulverizing it to 100-300 mesh. The mixed tea powder has been sterilized before being added.

[0062] Comparative Example 1

[0063] Comparative Example 1 provides a method for preparing grain liquor. The difference from Example 1 is that the step of adding the mixed tea powder to the fermented mash is omitted. After adding Daqu (a type of starter culture) to the grain mash, the liquor is directly sealed and fermented at around 27°C for 80 days, and then distilled to obtain the liquor.

[0064] Comparative Example 2

[0065] Comparative Example 2 provides a method for preparing tea wine, which differs from Example 1 in that the mixed tea powder is added before the start of fermentation. Specifically, 40% by weight of the mixed tea powder of the grain raw materials is added to the grain mash and stirred evenly, then Daqu (a type of starter culture) is added, and then the mixture is directly sealed and fermented at around 27°C for 80 days, followed by distillation to obtain the wine.

[0066] Comparative Example 3

[0067] Comparative Example 3 provides a method for preparing tea wine. The difference from Example 1 is that the mixed tea powder in step S3 is replaced with mixed tea residue. The mixed tea residue is obtained by mixing dried Ya'an Tibetan tea, Sichuan black tea, Gongmei tea and rock tea in a mass ratio of 10:3:3:3 and then pulverizing them to a particle size of 1-2 mm.

[0068] Comparative Example 4

[0069] Comparative Example 4 provides a method for preparing tea wine, which differs from Example 1 in that the raw materials of the mixed tea powder do not include black tea. That is, the mixed tea powder is obtained by mixing dried Sichuan black tea, Gongmei tea, and Wuyi rock tea in a mass ratio of 3:3:3 and then pulverizing it to 400-500 mesh.

[0070] The tea wines obtained from the above experiments were subjected to sensory evaluation by professionals, and the results are shown in Table 1.

[0071] Table 1

[0072]

[0073] As shown in Table 1, the tea wine obtained by this invention has both tea and wine aromas, with a balanced and harmonious aroma, unique flavor, and superior quality compared to the comparative version. Moreover, the intoxication effect after drinking is not obvious and disappears quickly.

[0074] The components of the tea wine were analyzed using two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC TOF MS) and liquid chromatography-mass spectrometry (LC-MS). The results are shown in Tables 2 and 3.

[0075] Table 2. Relative contents (peak areas) of tea-related characteristic components in tea-infused wines from various examples.

[0076]

[0077] As shown in Table 2, the total amounts of caffeine and theobromine in the tea wines of each embodiment were significantly higher than those in the comparative tea wine. Caffeine and theobromine can accelerate the breakdown of alcohol in the human body; therefore, the effects of drinking tea wine are eliminated more quickly. It can also be deduced that the total amount of alkaloids in the tea wine is related to the timing of the addition of the mixed tea powder, the particle size of the tea powder, and whether the tea raw materials include black tea.

[0078] Table 3. Relative Flavor Activity (ROAV) and Aroma Description of Volatile Components in Each Example

[0079]

[0080]

[0081] Note: Only volatile compounds with ROAV ≥ 0.5 are listed.

[0082] As shown in Table 3, the aroma components with ROAV values ​​greater than 0.1 in Examples 1, 2, 3, and 4 tea wines were 12, 13, 15, and 13, respectively. These generally included ethyl octanoate, ethyl isovalerate, dimethyl trisulfide, ethyl valerate, ethyl hexanoate, ethyl butyrate, 1-octen-3-ol, isoamyl acetate, hexanal, ethyl 3-phenylpropionate, naphthalene, hexanoic acid, dimethyl disulfide, ethyl phenylacetate, and octanal, etc., and mostly possessed sensory characteristics of fruity, floral, sweet, and green aromas. In Comparative Example 1 (non-tea wine), only six aroma components had ROAV values ​​greater than 0.1: ethyl octanoate, ethyl isovalerate, dimethyl trisulfide, ethyl valerate, ethyl hexanoate, and ethyl butyrate. In Comparative Examples 2, 3, and 4 (tea wine), nine aroma components with ROAV values ​​greater than 0.1 were identified: ethyl octanoate, ethyl isovalerate, dimethyl trisulfide, ethyl valerate, ethyl hexanoate, ethyl butyrate, 1-octen-3-ol, isoamyl acetate, and hexanal. It can be seen that the substances with higher ROAV values ​​in Comparative Examples 1, 2, 3, and 4 are significantly different from those in the various examples. The ROAV values ​​of ethyl isovalerate, dimethyl trisulfide, ethyl valerate, 1-octen-3-ol, isoamyl acetate, hexanal, and ethyl 3-phenylpropionate in the tea wines of the four examples are significantly higher than those in Comparative Examples 1, 2, 3, and 4, suggesting they are key aroma and flavor compounds in the tea wines.

[0083] Appendix Figure 1 The number of volatile substances identified in the tea and wine in the above examples (unit: items) is determined by... Figure 1 It can be seen that the volatile substances identified in the tea wines of each embodiment include esters, alcohols, hydrocarbons, ketones, aldehydes, heterocyclic compounds, and other volatile substances. The total number of volatile substances in the tea wines is 1.2-1.8 times that of the comparative examples. Comparative Example 1 (non-tea wine) has the fewest total number of substances (628).

[0084] Appendix Figure 2Radar charts analyzing the sensory flavor characteristics of tea and wine in the above examples. Figure 2 It is evident that the tea wine prepared by this invention has a rich and full aroma, making it a product highly favored by consumers.

[0085] The above description is merely a preferred embodiment of the present invention. It should be understood that the present invention is not limited to the forms disclosed herein and should not be construed as excluding other embodiments. It can be used in various other combinations, modifications, and environments, and can be altered within the scope of the concept described herein through the above teachings or related technologies or knowledge. Modifications and variations made by those skilled in the art that do not depart from the spirit and scope of the present invention should be within the protection scope of the appended claims.

Claims

1. A method for preparing a low-alcohol tea wine with a complex tea and wine aroma, characterized in that, Includes the following steps: S1. Select high-quality grain raw materials and carry out washing, soaking, steaming and saccharification steps in sequence to obtain grain residue; S2. Add Daqu (a type of starter culture) to the grain lees, seal and ferment for 50-60 days to obtain the lees; S3. Under aseptic conditions, add the mixed tea powder to the fermented mash and stir well, then continue fermentation under the same conditions for 10 to 30 days; S4. After fermentation, distill the liquor to obtain the tea wine product; In step S3, the fineness of the mixed tea powder is 100-500 mesh; The mixed tea powder is obtained by mixing dried black tea, red tea, white tea and oolong tea in a mass ratio of 10-20:1-10:2-12:2-10 and then pulverizing the mixture. In step S2, the amount of Daqu (a type of starter culture) added is 15-25% of the mass of the grain dregs. In step S2, the fermentation temperature is 25-30℃; In step S3, the amount of mixed tea powder added is 10% to 50% of the mass of the grain raw material; In step S3, the mixed tea powder is sterilized before being added.

2. The method for preparing a low-alcohol tea wine with a tea and wine aroma complex according to claim 1, characterized in that, In step S1, the grain raw materials include at least one of corn, glutinous rice, wheat, sorghum, rice, highland barley, and buckwheat.

3. The method for preparing a low-alcohol tea wine with a tea and wine aroma complex according to claim 1, characterized in that, In step S4, the tea wine product is a mid-section wine.

4. The method for preparing a low-alcohol tea wine with a tea and wine aroma complex according to claim 1, characterized in that, The type of dark tea mentioned is Tibetan tea.

5. A low-alcohol tea wine with a tea and wine aroma complex obtained by the preparation method according to any one of claims 1-4.

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