Preparation method of white tea wine

Abstract

The invention relates to the field of wine preparation, in particular to a preparation method of white tea wine, which comprises the following steps: step 1, fermenting grains to obtain fermented pure grains; step 2, extracting the finished product white tea with water at 25-37 DEG C for 4-6 hours to obtain white tea juice; and step 3, mixing the fermented pure grains with the white tea juice, distilling and aging to obtain the white tea wine. The preparation method of the white tea wine has the beneficial effects that the white tea juice is used for replacing dry tea, low-temperature soaking extraction and double low-temperature fermentation are performed, the white tea juice is used for replacing traditional dry tea, and a low-temperature soaking extraction technology is adopted, so that the retention rate of nutritional ingredients is remarkably increased. The tea polyphenol content can reach 0.27-0.29 mg / ml, the flavone content can reach 2.0-2.5 mg / ml, which are respectively increased by about 95 times and 4 times compared with the prior art, and the natural active substances of the white tea are fully reserved.

Description

Technical Field

[0001] The present invention relates to the field of wine preparation, and in particular to a method for preparing white tea wine. Background Art

[0002] White tea is one of China's six major tea varieties. A specialty of Fujian Province, primarily produced in Fuding and Zhenghe, white tea is considered a special delicacy among Chinese teas. It earns its name from the fact that the finished tea, often consisting of buds covered in white hairs, resembles silver and snow. In addition to the nutrients inherent in other teas, white tea also contains essential enzymes. Medical research both domestically and internationally has shown that long-term consumption of white tea can promote fat metabolism, effectively control insulin secretion, break down excess sugar in the blood, promote blood sugar balance, and effectively prevent diabetes. The longer white tea is stored, the higher its medicinal value. White tea is also rich in provitamin A, which, when absorbed by the body, improves dim vision and helps prevent night blindness and dry eye. White tea also contains anti-radiation substances, which significantly protect the body's blood-forming function and reduce the harmful effects of television radiation.

[0003] Currently, there are numerous tea wines on the market, but most are still based on traditional processes, making it difficult to simultaneously achieve high alcohol content and high nutrient retention. In distilled tea wines, in particular, while the alcohol content can be controlled by adjusting distillation parameters, it is often difficult to simultaneously maintain the nutritional properties of the tea leaves. Therefore, a new tea wine preparation method is urgently needed that can effectively address these issues, increase the nutrient retention rate of tea wine, improve flavor, and extend shelf life, while also achieving a wide range of alcohol content and strong adaptability to raw materials. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for preparing tea wine by using white tea juice instead of dry tea, extracting through low-temperature soaking and performing double low-temperature fermentation.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: A method for preparing white tea wine is provided, comprising the following steps: Step 1: Fermenting the grain to obtain fermented pure grain; Step 2: extracting the finished white tea with water at 25-37°C for 4-6 hours to obtain white tea juice; Step 3: Mix the fermented pure grains with the white tea juice, then distill and age them to obtain white tea wine.

[0006] Furthermore, in the above-mentioned method for preparing white tea wine, the grain is one or a mixture of several of sorghum, red rice, wheat or corn.

[0007] Furthermore, in the above-mentioned method for preparing white tea wine, step 1 specifically comprises: Raw material selection: sorghum is selected as the raw material; Soaking treatment: wash the raw materials with clean water and soak them for 12-24 hours; Gelatinization treatment: Cook the soaked raw materials at 60-70℃ for 5-6 hours until they are completely gelatinized; Saccharification: Cool the gelatinized raw materials to 18-22°C, add saccharifying enzyme at a ratio of 0.4% by weight of the raw materials, and saccharify at a constant temperature of 30-40°C for 32-48 hours; Fermentation process: Place the saccharified raw materials in a sealed ceramic container at 9-18°C, isolate them from oxygen and carry out low-temperature fermentation for 28-35 days to obtain fermented pure grain.

[0008] Furthermore, in the above-mentioned method for preparing white tea wine, step 2 specifically comprises: Raw material selection: fresh leaves picked on the same day without damage, carefully selected tea buds, one bud and one leaf or one bud and two leaves; Withering: natural withering for 52-60 hours; Initial drying: drying at 100-120℃ until the moisture content reaches 5-7%, then drying for 10-15 minutes to make the moisture content uniform; Re-drying: Dry the tea leaves at 80-90℃ for 5-10 minutes, then cool to 70℃ and keep at a constant temperature for 5-10 minutes until the final moisture content reaches 1-5%, thus obtaining the finished white tea. Preparation of white tea juice: Soak the finished white tea in 25-37℃ water for 4-6 hours, filter the white tea juice and refrigerate for later use.

[0009] Furthermore, in the above-mentioned method for preparing white tea wine, step 3 specifically comprises: Mixing treatment: Mix fermented pure grains and white tea juice at a mass ratio of 1:0.02; Layered filling: The mixture is loaded into the distillation device in layers, with the fermented pure grains on the bottom and the white tea juice mixed grains on the top; Distillation: Use alcohol as the distillation solvent, steam starts small and then increases, and distill at a steady fire for 180-210 minutes; Aging: The distilled liquor is fermented at 5-8°C for 10-15 days, then transferred to ceramic vats for 15-30 days at 8-13°C for low-temperature maturation.

[0010] The beneficial effects of the present invention are as follows: the present invention provides a method for preparing white tea wine by using white tea juice instead of dry tea, extracting through low-temperature soaking and performing double low-temperature fermentation, which has the following beneficial effects: 1. This invention significantly improves the retention rate of nutrients by using white tea juice instead of traditional dry tea and adopting low-temperature immersion extraction technology. The tea polyphenol content can reach 0.27-0.29 mg / ml, and the flavonoid content can reach 2.0-2.5 mg / ml, which are nearly 95 times and 4 times higher than the existing technology, respectively, fully preserving the natural active substances of white tea.

[0011] 2. The present invention adopts natural withering and step drying to replace the traditional withering and rolling process, which effectively retains the natural aroma and amino acid components of white tea.

[0012] 3. This invention effectively solves the problem of insufficient alcohol content in traditional immersion-based white tea wine through dual low-temperature fermentation and aging. By adjusting the distillation time and aging cycle, a wide range of alcohol content (10-60%) can be achieved to meet the needs of different consumers.

[0013] 4. The innovative method of using white tea juice instead of dry tea significantly reduces raw material consumption. Only 1.5-3kg of white tea juice is needed for every 100kg of fermented grain, compared to the traditional process of adding 20-30kg of dry tea, which reduces raw material consumption by 85% and reduces production costs. DETAILED DESCRIPTION

[0014] In order to explain the technical content, achieved objectives and effects of the present invention in detail, the following describes them in conjunction with the implementation methods.

[0015] Example 1 A method for preparing white tea wine comprises the following steps: Step 1: Grain fermentation Raw material selection: sorghum, red rice, wheat or corn (preferably sorghum, which has a high starch content).

[0016] Soaking: Rinse with clean water and soak for 12-24 hours to improve saccharification efficiency.

[0017] Gelatinization: Drain and steam for 5-6 hours until completely gelatinized.

[0018] Saccharification: Cool to 18-22℃, add saccharifying enzyme at a ratio of 0.4% of the raw material mass, and saccharify at a constant temperature (30-40℃) for 32-48 hours.

[0019] Fermentation: Ferment at a low temperature of 9-18℃ for 28-35 days (sealed in a ceramic container to isolate oxygen) to obtain fermented pure grain.

[0020] Step 2: White tea processing Raw material selection: fresh leaves without damage picked on the same day, carefully selected tea buds, one bud and one leaf or one bud and two leaves.

[0021] Withering: Natural withering for 52-60 hours (temperature and humidity controlled).

[0022] Initial baking: Bake at 100-120℃ until the moisture content reaches 5-7%, then spread out for 10-15 minutes to even out the moisture content.

[0023] Re-drying: bake at 80-90℃ for 5-10 minutes, cool to 70℃ and keep constant for 5-10 minutes, the final moisture content is 1-5%.

[0024] Preparation of white tea juice: Soak the finished white tea in 25-37℃ water for 4-6 hours, filter the tea juice and refrigerate for later use.

[0025] Step 3: Tea and wine fusion and distillation aging Optimization of tea-grain ratio: add 1.5-3kg of white tea juice to every 100kg of fermented pure grain.

[0026] Distillation process: The steamer is loaded in layers: fermented pure grains are placed on the bottom, and grains mixed with white tea juice are placed on the top.

[0027] Distillation control: Start with low steam and then increase it. Distill at a steady fire for 180-210 minutes. At the end, increase the steam to "chase the tail wine" (to ensure that the alcohol is completely distilled).

[0028] Safety indicators: methanol <0.02g / 100ml, fusel oil <0.01g / 100ml.

[0029] The distilled liquor is fermented at 5-8℃ for 10-15 days, and then transferred to ceramic tanks for low-temperature aging at 8-13℃ for 15-30 days.

[0030] Example 2 A method for preparing white tea wine comprises the following steps: Step 1: Grain fermentation: Step 101, raw material selection: select sorghum as raw material; Step 102, soaking treatment: washing the sorghum with clean water and then soaking it for 18 hours; Step 103, gelatinization treatment: cooking the soaked sorghum at 65° C. for 5.5 hours until it is completely gelatinized; Step 104, saccharification treatment: the gelatinized raw material is cooled to 20°C, saccharifying enzyme is added at a ratio of 0.4% by weight of the raw material, and saccharification is carried out at a constant temperature of 35°C for 42 hours; Step 105, fermentation treatment: the saccharified raw materials are placed in a sealed ceramic container at 12°C, isolated from oxygen and subjected to low-temperature fermentation for 33 days to obtain fermented pure grain.

[0031] Step 2: White tea processing: Step 201, raw material screening: selecting Baihao Yinzhen tea buds picked on the same day; Step 202, withering treatment: naturally withering the Baihao Yinzhen tea buds at room temperature for 55 hours; Step 203, primary drying: drying the withered tea leaves at 110°C to a moisture content of 6%; Step 204, re-drying: dry the tea leaves at 85°C for 8 minutes, then cool to 70°C and hold for 8 minutes, until the final moisture content is 3%. Step 205, preparing white tea juice: soak the re-dried white tea in 30°C water for 5 hours, filter and extract the juice, and refrigerate for later use.

[0032] Step 3: Tea and wine fusion and distillation aging: Step 301, mixing treatment: mixing the fermented pure grain and the white tea juice at a mass ratio of 1:0.02; Step 302, layering the mixture into the distillation apparatus: layering the mixture into the distillation apparatus, with the fermented pure grains on the bottom of the distillation apparatus and the white tea juice mixed grains on the top; Step 303, distillation control: using alcohol with a methanol content of 0.018 g / 100 ml and a fusel oil content of 0.008 g / 100 ml as the distillation solvent, with steam starting from low and then increasing, and distilling at a steady fire for 200 minutes; Step 304, aging treatment: ferment the distilled liquor at 6°C for 12 days, and then transfer it into a ceramic vat for 20 days at 10°C for low-temperature aging.

[0033] Example 3 A method for preparing white tea wine comprises the following steps: Step 1: Grain fermentation: Step 101, raw material selection: select a mixture of red rice and sorghum as the raw material, with a mass ratio of 1:3; Step 102, soaking treatment: washing the mixed raw materials with clean water and then soaking them for 24 hours; Step 103, gelatinization treatment: cooking the soaked mixed raw materials at 68° C. for 6 hours until completely gelatinized; Step 104, saccharification treatment: cool the gelatinized raw materials to 19°C, add saccharifying enzyme at a ratio of 0.4% by weight of the raw materials, and saccharify at a constant temperature of 38°C for 40 hours; Step 105, fermentation treatment: the saccharified raw materials are placed in a sealed ceramic container at 15°C, isolated from oxygen and subjected to low-temperature fermentation for 30 days to obtain fermented pure grain.

[0034] Step 2: White tea processing: Step 201, raw material screening: selecting Shoumei tea buds; Step 202, withering treatment: withering the Shoumei tea buds naturally for 58 hours at 38°C and 65% humidity; Step 203, primary drying: drying the withered tea leaves at 115°C to a moisture content of 5%; Step 204, re-drying: dry the tea leaves at 88°C for 7 minutes, then cool to 70°C and hold for 7 minutes, until the final moisture content reaches 2%. Step 205, preparing white tea juice: soak the re-dried white tea in 35°C water for 6 hours, filter and extract the juice, and refrigerate for later use.

[0035] Step 3: Aging and post-processing: Step 301, mixing treatment: mixing the fermented pure grain and the white tea juice at a mass ratio of 1:0.025; Step 302, layering the mixture into the distillation apparatus: layering the mixture into the distillation apparatus, with the fermented pure grains on the bottom of the distillation apparatus and the white tea juice mixed grains on the top; Step 303, distillation control: using alcohol with a methanol content of 0.015 g / 100 ml and a fusel oil content of 0.006 g / 100 ml as the distillation solvent, with steam starting from low and then increasing, and distilling at a steady fire for 190 minutes; Step 304, aging treatment: ferment the distilled liquor at 7°C for 13 days, and then transfer it into a ceramic vat for 25 days at 8°C for low-temperature aging.

[0036] Step 4: Product testing and packaging: Step 401: Detect the tea polyphenol content to ensure that the content is ≥ 0.29 mg / ml; Step 402: Detect the flavonoid content to ensure that the content is ≥ 2.3 mg / ml; Step 403: Sensory evaluation: observing the wine's clarity, aroma, taste, and color; Step 404: Detect the contents of methanol and fusel oil to ensure that the contents are ≤ 0.02 g / 100 ml and ≤ 0.01 g / 100 ml respectively; Step 405, packaging: The qualified tea wine is packaged in a dark environment and stored in a cold storage room at 2-8°C.

[0037] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention specification, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing white tea wine, characterized in that: The steps include: Step 1: Fermenting the grain to obtain fermented pure grain; Step 2: extracting the finished white tea with water at 25-37°C for 4-6 hours to obtain white tea juice; Step 3: Mix the fermented pure grains with the white tea juice, then distill and age them to obtain white tea wine.

2. The method for preparing white tea wine according to claim 1, wherein The food is one or a mixture of sorghum, red rice, wheat or corn.

3. The method for preparing white tea wine according to claim 1, wherein The step 1 specifically includes: Raw material selection: sorghum is selected as the raw material; Soaking treatment: wash the raw materials with clean water and soak them for 12-24 hours; Gelatinization treatment: Cook the soaked raw materials at 60-70℃ for 5-6 hours until they are completely gelatinized; Saccharification: Cool the gelatinized raw materials to 18-22°C, add saccharifying enzyme at a ratio of 0.4% by weight of the raw materials, and saccharify at a constant temperature of 30-40°C for 32-48 hours; Fermentation process: Place the saccharified raw materials in a sealed ceramic container at 9-18°C, isolate them from oxygen and carry out low-temperature fermentation for 28-35 days to obtain fermented pure grain.

4. The method for preparing white tea wine according to claim 1, wherein The step 2 specifically includes: Raw material selection: fresh leaves picked on the same day without damage, carefully selected tea buds, one bud and one leaf or one bud and two leaves; Withering: natural withering for 52-60 hours; Initial drying: drying at 100-120℃ until the moisture content reaches 5-7%, then drying for 10-15 minutes to make the moisture content uniform; Re-drying: Dry the tea leaves at 80-90℃ for 5-10 minutes, then cool to 70℃ and keep at a constant temperature for 5-10 minutes until the final moisture content reaches 1-5%, thus obtaining the finished white tea. Preparation of white tea juice: Soak the finished white tea in 25-37℃ water for 4-6 hours, filter the white tea juice and refrigerate for later use.

5. The method for preparing white tea wine according to claim 1, wherein The step 3 specifically includes: Mixing treatment: Mix fermented pure grains and white tea juice at a mass ratio of 1:0.02; Layered filling: The mixture is loaded into the distillation device in layers, with the fermented pure grains on the bottom and the white tea juice mixed grains on the top; Distillation: Use alcohol as the distillation solvent, steam starts small and then increases, and distill at a steady fire for 180-210 minutes; Aging: The distilled liquor is fermented at 5-8°C for 10-15 days, then transferred to ceramic vats for 15-30 days at 8-13°C for low-temperature maturation.