Method for multi-step combined processing of tea wine

Abstract

The invention discloses a method for processing tea wine in a multi-step combined manner. The method comprises the following steps: detecting the content of main flavor / taste substances in tea leaves; detecting the alcoholic strength of the compound wine body and the contents of polysaccharides, total phenols and total acids in the compound wine body; presetting tea wine flavor; adding the tea leaves into Baijiu, and soaking at a certain temperature; taking out part of the tea leaves, adding rice wine, heating and soaking; soaking all tea leaves in drinking water; all tea leaves are subjected to filter pressing, filtrate is poured back to the heating tank and mixed evenly, and a tea wine product is obtained. The tea leaf flavor is adsorbed by solute in the wine, the tea and wine flavor is integrated, the wine is rich in nutrition, and the tea leaves are rich in various antioxidant substances, so that the tea wine is rich in nutrition and full in flavor. Substances in the tea leaves are extracted by utilizing different extraction efficiencies of wine and water with different temperatures and different ethanol concentrations on different components in the tea leaves, so that the nutrition of the tea and wine is completely reserved, and the method is more suitable for preparing the heavy-tea-flavor tea wine. The method has the advantages of direct processing, no need of storage tank transfer, small waste and short construction period, and is suitable for single-batch production of tea wine.

Description

Technical Field

[0001] The present invention belongs to the technical field of liquor brewing, and specifically relates to a method for multi-step compound processing of tea wine. Background Art

[0002] Tea wine is a drinking wine produced mainly from tea leaves, alcohol, and drinking water, supplemented with various other additives. The alcohol can be fermented from tea leaves or can be derived from the fermentation of other sugars such as grains. After obtaining the alcohol, it is mixed with tea leaves or their extracts.

[0003] However, in the processing of tea wine, there are often situations where the variety of tea leaves does not match the style of the wine body, resulting in a mismatch between the aroma and taste of the two. During the processing, by controlling the dissolution rate and proportion of substances in the tea leaves, regulating the fusion of its flavor with the flavor of rice wine, and maintaining their respective characteristics, the use of food additives, especially seasonings, can be avoided, and the demand of consumers to enjoy the pure and natural flavor of tea wine can be met. Summary of the Invention

[0004] The purpose of the present invention is to solve the deficiencies of the prior art and provide a method for multi-step compound processing of tea wine.

[0005] The present invention is achieved through the following technical solutions.

[0006] A method for multi-step compound processing of tea wine according to the present invention includes the following steps.

[0007] (1) Detect the content of main flavor / taste substances in the tea leaves, including the amounts of flavonoids, free amino acids, polysaccharides, and total phenols.

[0008] (2) Detect the alcohol content of the compounded wine body, as well as the contents of polysaccharides, total phenols, and total acids therein.

[0009] (3) Preset the tea wine flavor, including alcohol content, acidity, and sugar content.

[0010] (4) Divide the tea leaves into 15 - 20 portions, add them to white liquor (40 - 60°, v / v) at 40°C, use 2 liters of liquor per kilogram of tea leaves, mix evenly and keep warm in a heating tank for 60 minutes.

[0011] (5) Take out 5 - 8 portions of tea leaves, then add rice wine (12 - 20°, v / v) to the heating tank, use 10 liters of liquor per kilogram of tea leaves, raise the temperature to 70°C, keep warm for 15 minutes, and then cool to room temperature (25°C).

[0012] (6) Put the taken-out tea leaves back into the heating tank, add drinking water (add 10 - 15 liters of drinking water per kilogram of tea leaves), soak at 25°C for 3 - 5 minutes, take out 8 - 12 portions of tea leaves, quickly raise the temperature of the wine body to 60°C, and continue to soak for 10 minutes.

[0013] (7) Press-filter all the tea leaves until the water content is lower than 70%, then discard them. Pour the filtrate back into the heating tank and mix well to obtain the tea wine product.

[0014] Further, the alcohol content can be appropriately adjusted according to the product requirements.

[0015] The rice wine or white wine described in the present invention is brewed from pure grains, and the white wine is limited to the rice fragrance type or the light fragrance type.

[0016] The present invention utilizes the dissolved substances in rice wine to adsorb the tea flavor and integrate it with the flavor of rice wine. Coupled with the rich nutrition of rice wine itself and the fact that tea is also rich in various antioxidant substances, this makes the tea wine product rich in nutrition and full of flavor. By using different temperatures, different ethanol concentrations of wine and water with different extraction efficiencies for different components in tea leaves, the substances in tea leaves are extracted, and the nutrition of tea and wine is completely retained, which is more suitable for the preparation of tea wine with strong tea flavor. The present invention is directly processed without the need for transfer storage tanks, and the waste is relatively small. The production period is short, and it is more suitable for single-batch production of tea wine. Specific Embodiments

[0017] The present invention will be further described through the following examples. Example 1

[0018] A method for multi-step composite processing of tea wine, comprising the following steps.

[0019] (1) Detect the content of main flavor / taste substances in tea leaves, including the quantity of flavonoids, free amino acids, polysaccharides and total phenols. The results are as follows: the flavonoid content is 5.5%, the free amino acid content is 5.7%, the polysaccharide content is 8.7%, and the total phenol content is 4.9%.

[0020] (2) Detect the alcohol content of the compounded wine body, as well as the content of polysaccharides, total phenols and total acids therein. The alcohol content of the rice wine body is 15% (v / v), among which the polysaccharide is 130 g / L, the total phenol is 20 mg / L, and the total acid is 6.2 g / L.

[0021] (3) Preset the tea wine flavor, with an alcohol content of 11° (v / v) and a slightly sour flavor.

[0022] (4) Divide the tea leaves into 15 portions, add them to white wine (50°, v / v) at 40 °C, use 2 liters of wine per kilogram of tea leaves, mix well and keep warm in the heating tank for 60 minutes.

[0023] (5) Take out 7 portions of tea leaves, then add rice wine (15°, v / v) to the heating tank, use 10 liters of wine per kilogram of tea leaves, raise the temperature to 70 °C, keep warm for 15 minutes, and then cool to 15 °C room temperature.

[0024] (6) Put the taken-out tea leaves back into the heating tank, add drinking water (10 liters of drinking water per kilogram of tea leaves), leach at 25°C for 4 minutes, take out 8 portions of tea leaves, quickly raise the temperature of the wine body to 60°C, and continue leaching for 10 minutes.

[0025] (7) Press-filter all the tea leaves until the water content is less than 70% and then discard them. Pour the filtrate back into the heating tank and mix well to obtain the tea wine product. Example 2

[0026] A method for multi-step composite processing of tea wine, comprising the following steps.

[0027] (1) Detect the contents of the main flavor / taste substances in the tea leaves, including the amounts of flavonoids, free amino acids, polysaccharides and total phenols. The results are: the flavonoid content is 4.5%, the free amino acid content is 5.3%, the polysaccharide content is 8.3%, and the total phenol content is 7.9%.

[0028] (2) Detect the alcohol content of the compounded wine body, as well as the contents of polysaccharides, total phenols and total acids therein. The alcohol content of the rice wine body is 20% (v / v), among which the polysaccharide is 70 g / L, the total phenol is 16 mg / L, and the total acid is 5.4 g / L.

[0029] (3) Preset the tea wine flavor, with an alcohol content of 12° (v / v) and a slightly bitter flavor.

[0030] (4) Divide the tea leaves into 20 portions, add them to white liquor (60°, v / v) at 40°C, use 2 liters of liquor per kilogram of tea leaves, mix evenly and keep warm in the heating tank for 60 minutes.

[0031] (5) Take out 8 portions of tea leaves, then add rice wine (20°, v / v) to the heating tank, use 10 liters of wine per kilogram of tea leaves, raise the temperature to 70°C, keep warm for 15 minutes, and then cool to 25°C room temperature.

[0032] (6) Put the taken-out tea leaves back into the heating tank, add drinking water (15 liters of drinking water per kilogram of tea leaves), leach at 25°C for 5 minutes, take out 12 portions of tea leaves, quickly raise the temperature of the wine body to 60°C, and continue leaching for 10 minutes.

[0033] (7) Press-filter all the tea leaves until the water content is less than 70% and then discard them. Pour the filtrate back into the heating tank and mix well to obtain the tea wine product. Example 3

[0034] A method for multi-step composite processing of tea wine, comprising the following steps.

[0035] (1) Detect the contents of the main flavor / taste substances in the tea leaves, including the amounts of flavonoids, free amino acids, polysaccharides and total phenols. The results are: the flavonoid content is 4.2%, the free amino acid content is 5.7%, the polysaccharide content is 3.7%, and the total phenol content is 5.3%.

[0036] (2)Detect the alcohol content of the blended wine body, as well as the contents of polysaccharides, total phenols, and total acids therein. The alcohol content of the rice wine body is 12% (v / v), with 180 g / L of polysaccharides, 25 mg / L of total phenols, and 7.4 g / L of total acids.

[0037] (3)The preset tea wine flavor has an alcohol content of 9° (v / v) and a slightly sweet flavor.

[0038] (4)Divide the tea leaves into 20 portions, add them to liquor (40°, v / v) at 40 °C, using 2 liters of liquor per kilogram of tea leaves, mix evenly and keep warm in a heating tank for 60 minutes.

[0039] (5)Take out 7 portions of tea leaves, then add rice wine (12°, v / v) to the heating tank, using 10 liters of wine per kilogram of tea leaves, raise the temperature to 70 °C, keep warm for 15 minutes, and then cool to room temperature (25 °C).

[0040] (6)Put the taken-out tea leaves back into the heating tank, add drinking water (10 liters of drinking water per kilogram of tea leaves), leach at 25 °C for 5 minutes, take out 12 portions of tea leaves, quickly raise the temperature of the wine body to 60 °C, and continue leaching for 10 minutes.

[0041] (7)Press-filter all the tea leaves until the water content is less than 70% and then discard them. Pour the filtrate back into the heating tank and mix evenly to obtain the tea wine product.

Claims

1. A multi-step composite processing method for tea wine, characterized in that The following steps are involved: (1) Detect the content of main flavor / taste substances in tea, including flavonoids, free amino acids, polysaccharides and total phenols; (2) Detect the alcohol content of compound wine, as well as the content of polysaccharides, total phenols, and total acid; (3) Preset tea and wine flavors, including alcohol content, acidity, and sugar content; (4) Divide the tea leaves into 15-20 portions, add them into 40℃ liquor, 40-60°, v / v, 2 liters of liquor per kilogram of tea leaves, mix well and keep warm in a heating tank for 60 minutes; (5) Take out 5-8 portions of tea leaves and add rice wine to the heating tank, 12-20°, v / v, 10 liters of wine per kilogram of tea leaves, and raise the temperature to 70°C, keep warm for 15 minutes, and then cool to room temperature; (6) Put the tea leaves back into the heating tank, add drinking water (10-15 liters per kilogram of tea leaves), soak at 25°C for 3-5 minutes, take out 8-12 portions of tea leaves, quickly heat the wine to 60°C, and continue soaking for 10 minutes; (7) All tea leaves are filtered to reduce the water content to less than 70% and then discarded. The filtrate is returned to the heating tank and mixed to obtain the tea wine product.

2. The method for processing tea wine in multiple steps according to claim 1, characterized in that Adjust the alcohol content appropriately according to product needs.

3. The multi-step composite processing method for tea wine according to claim 1, characterized in that The rice wine or liquor described are all brewed from pure grains, and the liquor described is limited to the rice aroma type or the light aroma type.