A kind of rice tea flavor liquor and its preparation process

Abstract

The present application relates to a kind of preparation process of Xuanmi tea flavor liquor, comprising the following steps: step 1, Xuanmi and green tea are respectively pulverized, sieved, then mixed, to obtain Xuanmi tea mixture;Step 2, polygalacturonic acid is added to deionized water, the pH of solution is adjusted to 5-6 using sodium citrate, after stirring uniformly, to obtain extraction solvent;Step 3, Xuanmi tea mixture is added to extraction solvent, extraction treatment, after filtration, concentrate, to obtain Xuanmi tea extract;Step 4, Xuanmi tea extract is mixed in base liquor, after stirring treatment, stand, then filter to collect supernatant, to obtain Xuanmi tea flavor liquor. Xuanmi tea flavor liquor prepared using the method of the present application not only has rich Xuanmi tea aroma, but also combines the mellow of alcohol, giving a unique taste experience.

Description

Technical Field

[0001] This invention relates to the field of alcoholic beverages, specifically to a genmaicha-flavored blended wine and its preparation process. Background Technology

[0002] Genmaicha, also known as Japanese genmaicha, is made primarily from brown rice. It's made by soaking, steaming, and roasting brown rice, then blending it with green tea. The resulting tea has a uniform appearance, a yellow-green hue, and a bright yellow-green liquor. It retains the natural aroma of tea while adding the fragrance of roasted rice, resulting in a fresh, mellow, and palatable taste that significantly reduces the bitterness of the tea. Genmaicha combines the health benefits of tea with the nutritional value of rice. Its aroma has a calming effect, and it's rich in vitamins B and E, offering antioxidant and sedative properties that can reduce fatigue and relieve stress. Drinking genmaicha can also promote blood circulation, enhance intestinal peristalsis, and relieve constipation.

[0003] Tea wine is a general term for various alcoholic beverages brewed or blended primarily from tea leaves. It has a low alcohol content and combines the flavors of both tea and wine. This invention organically combines genmaicha (brown rice tea) and wine to create a genmaicha-flavored blended wine, aligning with the development trend of Chinese alcoholic beverages towards "low alcohol content, nutrition, low grain consumption, and high quality," and playing a positive role in expanding the baijiu (white liquor) industry. Summary of the Invention

[0004] In view of the problems existing in the prior art, the purpose of this invention is to provide a genmaicha-flavored wine and its preparation process.

[0005] The objective of this invention is achieved through the following technical solution:

[0006] In a first aspect, the present invention provides a preparation process for a genmaicha-flavored sake, comprising the following steps:

[0007] Step 1: Grind the brown rice and green tea separately, sift them, and then mix them together to obtain a brown rice tea mixture;

[0008] Step 2: Add polygalacturonic acid to deionized water, adjust the pH of the solution to 5-6, and stir evenly to obtain the extraction solvent.

[0009] Step 3: Add the genmaicha mixture to the extraction solvent, extract, filter, and concentrate to obtain genmaicha extract.

[0010] Step 4: Mix the genmaicha extract into the base liquor, stir and let it stand, then filter and collect the supernatant to obtain the genmaicha-flavored blended liquor.

[0011] Preferably, in step 1, the crushing is carried out in a crusher, and the sieving is done through an 80-100 mesh sieve.

[0012] Preferably, in step 1, the mass ratio of brown rice to green tea is 3-8:1.

[0013] Preferably, in step 2, the mass ratio of polygalacturonic acid to deionized water is 1-5:100.

[0014] Preferably, in step 2, sodium citrate is used to adjust the pH.

[0015] Preferably, in step 3, the mass ratio of the genmaicha mixture to the extraction solvent is 1:8-16.

[0016] Preferably, in step 3, the extraction temperature is 45-55℃ and the extraction time is 2-4 hours.

[0017] Preferably, in step 3, the volume is concentrated to 1 / 3 of the original volume.

[0018] Preferably, in step 4, the stirring process involves stirring at room temperature for 20-40 minutes and then letting it stand for 8-12 hours.

[0019] Preferably, in step 4, the base liquor is a light-aroma type of baijiu with an alcohol content of 56%.

[0020] Preferably, in step 4, the mass ratio of brown rice tea extract to base liquor is 1:20-50.

[0021] Secondly, the present invention provides a genmaicha-flavored brewed wine, which is prepared using the above-mentioned preparation process.

[0022] The beneficial effects of this invention are as follows:

[0023] 1. This invention uses a mixture of brown rice and green tea powder as the raw material for brown rice tea. A specially formulated extraction solvent is used for extraction to obtain a brown rice tea extract. This extract is then mixed with a base spirit to prepare a brown rice tea flavored spirit. The brown rice tea flavored spirit prepared using this method not only has a rich brown rice tea aroma but also incorporates the fullness of alcohol, providing a unique taste experience.

[0024] 2. In this invention, the extraction solvent for brown rice tea is an aqueous solution containing polygalacturonic acid and sodium citrate. Polygalacturonic acid is a major component of pectin, and this invention uses sodium citrate as a buffer solution to dissolve it in water. Polygalacturonic acid can adsorb more volatile aroma components of lactones, enhancing the release of tea aroma in the mouth when drinking alcohol, and also has a certain thickening effect, thus preventing the tea-infused alcohol from being too bland; while sodium citrate is used not only as a pH adjuster but also as a stabilizer. Detailed Implementation

[0025] The technical solution of the present invention is illustrated below through specific examples. It should be understood that the one or more method steps mentioned in the present invention do not preclude the existence of other method steps before or after the combined steps, or the insertion of other method steps between these explicitly mentioned steps; it should also be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the present invention. Furthermore, unless otherwise stated, the numbering of each method step is merely a convenient tool for identifying each method step, and not for limiting the order of the method steps or defining the scope of the present invention. Changes or adjustments to their relative relationships, without substantially altering the technical content, should also be considered within the scope of the present invention.

[0026] To better understand the above technical solutions, exemplary embodiments of the present invention are described in more detail below. While exemplary embodiments of the present invention are shown, it should be understood that the present invention can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to enable a more thorough understanding of the present invention and to fully convey the scope of the invention to those skilled in the art.

[0027] The present invention will be further described below with reference to the following embodiments.

[0028] Example 1

[0029] A preparation process for a genmaicha-flavored sake includes the following steps:

[0030] Step 1: Place the brown rice and green tea separately in a grinder for processing, pass them through a 100-mesh sieve, and then mix them evenly. The mass ratio of brown rice to green tea is 5:1 to obtain the brown rice tea mixture.

[0031] Step 2: Add polygalacturonic acid to deionized water at a mass ratio of 3:100. Add sodium citrate to adjust the pH of the solution to 5.5. After stirring evenly, the extraction solvent is obtained.

[0032] Step 3: Add the genmaicha mixture to the extraction solvent. The mass ratio of the genmaicha mixture to the extraction solvent is 1:12. Heat to 50°C and extract for 3 hours. After filtration, concentrate to 1 / 3 of the original volume to obtain genmaicha extract.

[0033] Step 4: Mix the genmaicha extract into 56-degree light-aroma baijiu, stir at room temperature for 30 minutes, let stand for 10 hours, then filter and collect the supernatant to obtain the genmaicha-flavored liquor.

[0034] Example 2

[0035] A preparation process for a genmaicha-flavored sake includes the following steps:

[0036] Step 1: Place the brown rice and green tea separately in a grinder for processing, pass them through an 80-mesh sieve, and then mix them evenly. The mass ratio of brown rice to green tea is 3:1 to obtain the brown rice tea mixture.

[0037] Step 2: Add polygalacturonic acid to deionized water at a mass ratio of 1:100. Add sodium citrate to adjust the pH of the solution to 5. After stirring evenly, the extraction solvent is obtained.

[0038] Step 3: Add the genmaicha mixture to the extraction solvent. The mass ratio of the genmaicha mixture to the extraction solvent is 1:8. Heat to 45°C and extract for 2 hours. After filtration, concentrate to 1 / 3 of the original volume to obtain genmaicha extract.

[0039] Step 4: Mix the genmaicha extract into 56-degree light-aroma baijiu, stir at room temperature for 20 minutes, let stand for 8 hours, then filter and collect the supernatant to obtain the genmaicha-flavored liquor.

[0040] Example 3

[0041] A preparation process for a genmaicha-flavored sake includes the following steps:

[0042] Step 1: Place the brown rice and green tea separately in a grinder for processing, pass them through a 100-mesh sieve, and then mix them evenly. The mass ratio of brown rice to green tea is 8:1 to obtain the brown rice tea mixture.

[0043] Step 2: Add polygalacturonic acid to deionized water at a mass ratio of 5:100. Add sodium citrate to adjust the pH of the solution to 6. After stirring evenly, the extraction solvent is obtained.

[0044] Step 3: Add the genmaicha mixture to the extraction solvent. The mass ratio of the genmaicha mixture to the extraction solvent is 1:16. Heat to 55°C and extract for 4 hours. After filtration, concentrate to 1 / 3 of the original volume to obtain genmaicha extract.

[0045] Step 4: Mix the genmaicha extract into 56-degree light-aroma baijiu, stir at room temperature for 40 minutes, let stand for 12 hours, then filter and collect the supernatant to obtain the genmaicha-flavored liquor.

[0046] Example 4

[0047] A preparation process for a genmaicha-flavored sake includes the following steps:

[0048] Step 1: Place the brown rice and green tea separately in a grinder for processing, pass them through an 80-mesh sieve, and then mix them evenly. The mass ratio of brown rice to green tea is 4:1 to obtain the brown rice tea mixture.

[0049] Step 2: Add polygalacturonic acid to deionized water at a mass ratio of 2:100. Add sodium citrate to adjust the pH of the solution to 5. After stirring evenly, the extraction solvent is obtained.

[0050] Step 3: Add the genmaicha mixture to the extraction solvent. The mass ratio of the genmaicha mixture to the extraction solvent is 1:10. Heat to 50°C and extract for 3 hours. After filtration, concentrate to 1 / 3 of the original volume to obtain genmaicha extract.

[0051] Step 4: Mix the genmaicha extract into 56-degree light-aroma baijiu, stir at room temperature for 40 minutes, let stand for 12 hours, then filter and collect the supernatant to obtain the genmaicha-flavored liquor.

[0052] Example 5

[0053] A preparation process for a genmaicha-flavored sake includes the following steps:

[0054] Step 1: Place the brown rice and green tea separately in a grinder for processing, pass them through an 80-mesh sieve, and then mix them evenly. The mass ratio of brown rice to green tea is 6:1 to obtain a brown rice tea mixture.

[0055] Step 2: Add polygalacturonic acid to deionized water at a mass ratio of 4:100. Add sodium citrate to adjust the pH of the solution to 6. After stirring evenly, the extraction solvent is obtained.

[0056] Step 3: Add the genmaicha mixture to the extraction solvent. The mass ratio of the genmaicha mixture to the extraction solvent is 1:8. Heat to 55°C and extract for 2 hours. After filtration, concentrate to 1 / 3 of the original volume to obtain genmaicha extract.

[0057] Step 4: Mix the genmaicha extract into 56-degree light-aroma baijiu, stir at room temperature for 30 minutes, let stand for 10 hours, then filter and collect the supernatant to obtain the genmaicha-flavored liquor.

[0058] Comparative Example

[0059] A preparation process for a genmaicha-flavored sake, differing from Example 1 in that the extraction solvent is replaced with deionized water, includes the following steps:

[0060] Step 1: Place the brown rice and green tea separately in a grinder for processing, pass them through a 100-mesh sieve, and then mix them evenly. The mass ratio of brown rice to green tea is 5:1 to obtain the brown rice tea mixture.

[0061] Step 2: Add the genmaicha mixture to deionized water at a mass ratio of 1:12. Heat to 50°C and extract for 3 hours. After filtration, concentrate to 1 / 3 of the original volume to obtain genmaicha extract.

[0062] Step 3: Mix the genmaicha extract into 56-degree light-aroma baijiu, stir at room temperature for 30 minutes, let stand for 10 hours, then filter and collect the supernatant to obtain the genmaicha-flavored liquor.

[0063] The genmaicha-flavored brewed wine prepared in Example 1 and the comparative example were compared, and the results are shown in Table 1 below:

[0064] Table 1 Comparison of different flavored rice tea-based sakes

[0065]

[0066] As can be seen from Table 1 above, the genmaicha-flavored liquor prepared using the preparation process of this invention not only has the characteristics of elegant tea aroma and mellow liquor aroma, but also gradually bursts with rich genmaicha flavor in 1-2 seconds after entering the mouth, with a lingering aftertaste, and does not show any layering or sedimentation after long-term storage.

[0067] In addition, the genmaicha-flavored liquor prepared in Example 1 was sent to the Dongguan Quality Supervision and Testing Center of Guangdong Province for relevant testing, with test number No.:S240601753. Some test results are shown in Tables 2 and 3:

[0068] Table 2. Test Standards and Final Conclusions

[0069]

[0070] Table 3. Test Items and Test Results

[0071]

[0072]

[0073] As can be seen from the test results in Table 3, the brown rice tea flavored wine prepared in Example 1 of this invention conforms to the standards of Q / GDXJ 0002S-2023 "Prepared Wine", GB 2757-2012 "National Food Safety Standard for Distilled Spirits and Their Prepared Wines" and GB7718-2011 "National Food Safety Standard for General Rules for Labeling of Prepackaged Foods".

[0074] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. The illustrative expressions of the above terms in this specification should not be construed as necessarily referring to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. In addition, those skilled in the art can combine and integrate the different embodiments or examples described in this specification.

[0075] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A preparation process for a genmaicha-flavored sake, characterized in that, Includes the following steps: Step 1: Grind the brown rice and green tea separately, sift them, and then mix them to obtain a brown rice tea mixture. The mass ratio of brown rice to green tea is 3-8:

1. Step 2: Add polygalacturonic acid to deionized water. The mass ratio of polygalacturonic acid to deionized water is 1-5:

100. Use sodium citrate to adjust the pH of the solution to 5-6. After stirring evenly, the extraction solvent is obtained. Step 3: Add the genmaicha mixture to the extraction solvent, extract, filter and concentrate to obtain genmaicha extract. The mass ratio of genmaicha mixture to extraction solvent is 1:8-16, the extraction temperature is 45-55℃ and the extraction time is 2-4 hours. Step 4: Mix the genmaicha extract into the base liquor, stir and let it stand, then filter and collect the supernatant to obtain the genmaicha-flavored blended liquor.

2. The preparation process of a genmaicha-flavored sake according to claim 1, characterized in that, In step 1, the crushing is carried out in a crusher, and the sieving is done through an 80-100 mesh sieve.

3. The preparation process of a genmaicha-flavored sake according to claim 1, characterized in that, In step 3, the concentration specifically refers to concentrating the volume to 1 / 3 of its original volume.

4. The preparation process of a genmaicha-flavored sake according to claim 1, characterized in that, In step 4, the stirring process involves stirring at room temperature for 20-40 minutes and then letting it stand for 8-12 hours.

5. The preparation process of a genmaicha-flavored sake according to claim 1, characterized in that, In step 4, the base liquor is a light-aroma type of baijiu with an alcohol content of 56%.

6. The preparation process of a genmaicha-flavored sake according to claim 1, characterized in that, In step 4, the mass ratio of brown rice tea extract to base liquor is 1:20-50.

7. A genmaicha-flavored sake, characterized in that, It is prepared using the preparation process described in claim 1.

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