Deon acid tea rice wine and brewing process thereof

Abstract

The invention provides a Don acid tea rice wine and a brewing process thereof. The brewing process comprises the following steps: S1, pretreating Don acid tea which is subjected to picking, spreading and airing, fixation, rolling, anaerobic fermentation and drying in the sun; s2, washing the rice raw material with water, soaking for 3-4 hours, cooking for 1 hour, taking out from a pot, covering for 10 minutes, blowing to cool, adding the distiller's yeast, uniformly stirring, and saccharifying in a jar for 2-3 days; s3, after saccharification is finished, adding water and rice into the dried Don acid tea, mixing, sealing and carrying out anaerobic fermentation for more than one month; s4, after fermentation is finished, distilling in a pot, firstly removing foreshot which accounts for 1% of the grain when the wine is distilled, then distilling with soft fire, and after 6-7 hours, finishing distillation and removing after-run which is less than 30 degrees; and S5, after distillation is finished, adjusting to a proper alcoholic strength, and aging in a ceramic cylinder for more than three months. According to the invention, the Don acid tea and the rice raw materials are organically combined, so that the core health factors and flavor characteristics of the Don acid tea are reserved, and the mellow taste of the rice wine is also achieved.

Description

Technical Field

[0001] This invention belongs to the field of brewing technology and relates to a De'ang sour tea rice wine and its brewing process. Background Technology

[0002] Traditional tea-infused alcoholic beverages are mostly produced using the "infusion method" or "blending method," which involves steeping tea leaves in a base liquor (such as baijiu or vodka) or directly mixing tea concentrate / tea flavoring with alcoholic beverages. While these processes are simple, they have significant drawbacks: First, the functional components in the tea leaves (such as tea polyphenols, amino acids, and γ-aminobutyric acid) are not fully extracted and are easily oxidized and degraded during high temperatures or long-term storage, resulting in a significant reduction in the product's health benefits. Second, the aromas of tea and alcohol fail to achieve deep fusion at the molecular level, often resulting in a "two-layered" flavor profile, poor harmony, a harsh taste, and a lack of complexity.

[0003] Currently, the development and utilization of De'ang sour tea is mostly limited to direct consumption or as a food ingredient. Its deep-processed products are limited in form and fail to fully realize its unique nutritional and health value. Its application in the brewing industry, especially in co-fermentation with rice (white rice, white glutinous rice, purple glutinous rice), remains a blank area.

[0004] In rice wine brewing, existing technologies mostly use a single type of rice as raw material, producing the wine through saccharification, fermentation, and distillation. Although the process is mature, the flavor and nutritional value of the products are relatively simple, lacking the enhancement of distinctive functional components, making it difficult to meet the current market demand for personalized and healthy beverages. Summary of the Invention

[0005] The purpose of this invention is to provide a De'ang sour tea rice wine and its brewing process, which organically combines De'ang sour tea with rice (rice, white glutinous rice, purple glutinous rice) raw materials to overcome the shortcomings of traditional tea wine products, such as large loss of functional components and uncoordinated flavor.

[0006] To solve the above-mentioned technical problems, the present invention provides a brewing process for De'ang sour tea rice wine, comprising the following steps:

[0007] S1. Pre-treatment of De'ang sour tea after picking, spreading out, fixing, rolling, anaerobic fermentation in vats or bamboo tubes, and sun drying.

[0008] S2. After rinsing the rice raw materials with water, soak them for 3-4 hours, then steam them for 1 hour. After removing them from the pot, let them sit for 8-12 minutes, let them cool, sprinkle on the yeast and stir well, then put them into the vat for saccharification.

[0009] S3. After saccharification is complete, mix the dried and pre-treated De'ang sour tea with the saccharified rice wine base, then add high-quality spring water and seal for anaerobic fermentation for more than a month.

[0010] S4. After fermentation, the wine is distilled. When distilling, first remove the first one percent of the grains used for distillation, then distill over low heat for 6-7 hours. Remove the tails with an alcohol content below 30 degrees.

[0011] S5. After distillation, adjust the alcohol content to a suitable level and then place it in an earthenware jar to age for at least three months.

[0012] More preferably, in step S1, the blanching is any one of steaming, blanching, or stir-frying.

[0013] More preferably, in step S1, the fermentation cycle of the De'ang sour tea is 4-9 months.

[0014] More preferably, in step S2, the rice raw material is any one of rice, white glutinous rice, or purple glutinous rice.

[0015] More preferably, in step S2, the saccharification period is 2-3 days.

[0016] More preferably, in step S3, the ratio of De'ang sour tea to rice raw materials is 1:50.

[0017] More preferably, in step S3, the De'ang sour tea is mixed with the saccharified rice wine base and water is added in a 1:1 ratio.

[0018] More preferably, in step S3, the fermentation temperature is 26-30℃.

[0019] More preferably, in step S4, the distillation temperature is 70-86℃.

[0020] The present invention also discloses a De'ang sour tea rice wine produced by the above-mentioned brewing process.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] Firstly, this invention mixes De'ang sour tea with rice (white glutinous rice, purple glutinous rice) in the early stage of fermentation. By utilizing the biochemical reactions during the microbial fermentation process, the flavor components of the sour tea (such as cheese aroma and olive aroma) and the flavor substances produced by rice fermentation (such as esters and higher alcohols) achieve synergistic effects and transformation at the molecular level. This fundamentally overcomes the defects of the separation of tea aroma and wine aroma in traditional soaking or blending methods, forming a unique flavor that combines the elegance of tea with the mellowness of wine, with rich layers and harmonious unity.

[0023] Secondly, through optimized mixed fermentation and distillation processes, this invention successfully retains and transfers the characteristic functional components of De'ang sour tea, such as γ-aminobutyric acid (GABA), theanine, organic acids, and lactic acid bacteria metabolites, into the final product. This results in a distilled spirit that not only possesses the sensory enjoyment of ordinary alcoholic beverages but also offers health benefits such as assisting in lowering blood pressure, regulating the digestive system, providing antioxidant effects, and calming the nerves, thus meeting the demands of modern consumers for healthy drinks. Attached Figure Description

[0024] Figure 1 This is a schematic diagram illustrating the preparation of De'ang sour tea mixed with saccharified rice for fermentation;

[0025] Figure 2 This is a diagram showing the fermentation process of De'ang sour tea mixed with saccharified rice.

[0026] Figure 3 This is a graph showing the test results of the De'ang sour tea rice wine of this invention. Detailed Implementation

[0027] The following detailed description, in conjunction with the accompanying drawings and specific embodiments, provides a further detailed explanation of the De'ang sour tea rice wine and its brewing process proposed in this invention. The advantages and features of this invention will become clearer from the following description. It should be noted that the accompanying drawings are all in a very simplified form and use non-precise proportions, and are only used to facilitate and clarify the illustration of the embodiments of this invention. The same or similar reference numerals in the drawings represent the same or similar parts.

[0028] Example 1

[0029] Product objective: To prepare a De'ang sour tea rice wine with an alcohol content of approximately 50% Vol, a refreshing flavor, and a prominent tea aroma.

[0030] raw material:

[0031] De'ang Sour Tea: 10 grams

[0032] Rice: 500g

[0033] Yeast starter: 2.5g

[0034] Process steps:

[0035] S1, De'ang Sour Tea, uses high-quality Yunnan large-leaf tea as raw material, and goes through the process of picking, spreading out to dry, steaming, rolling, fermenting in vats for 4 to 9 months, and then drying.

[0036] S2. Rinse the rice twice and soak for 3 hours until the grains can be easily crushed. Drain the water. Steam the rice for more than an hour until it is "hard on the outside and soft on the inside, with no white center, loose and not mushy". Then pour it onto a cooling bed to cool to below 30°C. After cooling, sprinkle on the yeast and stir well. Then put it into a vat for saccharification for 3 days.

[0037] S3. After saccharification, mix the dried De'ang sour tea with the saccharified rice wine base at a ratio of 1:50, and add high-quality spring water at a ratio of 1:1 for anaerobic fermentation. Figure 1 As shown, the fermentation process involves sealing and anaerobic fermentation for over a month at a temperature of approximately 26-30℃. The fermentation state is as follows. Figure 2 As shown.

[0038] S4. After fermentation, the wine is distilled. When distilling, first remove the first 1% of the grains used for distillation, then distill over low heat at a temperature of 76-80℃. After six or seven hours of distillation, remove the tails with an alcohol content below 30 degrees.

[0039] S5. After distillation, adjust the alcohol content to 50% Vol and place it in an earthenware jar for aging. It can be sold on the market after aging for more than three months.

[0040] Product characteristics: The resulting De'ang sour tea rice wine is clear and transparent, with an alcohol content of 50% Vol. It has a harmonious aroma of tea and rice, a refreshing taste, and a slightly sour aftertaste.

[0041] Example 2

[0042] Product objective: To prepare a De'ang sour tea white glutinous rice wine with an alcohol content of approximately 50% Vol, a mellow flavor, and a good balance.

[0043] raw material:

[0044] De'ang Sour Tea: 10g

[0045] 500g of white glutinous rice

[0046] Yeast starter: 2.5g

[0047] Process steps:

[0048] S1, De'ang Sour Tea, uses high-quality Yunnan large-leaf tea as raw material, and goes through the process of picking, spreading out, fixing, rolling, fermenting in vats for 4 to 9 months, and then drying.

[0049] S2. Rinse the white glutinous rice three times and soak for 3.5 hours until the rice grains can be easily crushed. Drain the water. Steam the white glutinous rice for more than an hour until it is "hard on the outside and soft on the inside, with no white center, loose and not mushy". Then pour it onto a cooling bed to cool to 28°C. After cooling, sprinkle on the yeast and stir well. Then put it into a vat for saccharification for 3 days.

[0050] S3. After saccharification is complete, mix the dried De'ang sour tea with the saccharified white glutinous rice at a ratio of 1:50, add high-quality spring water at a ratio of 1:1 for anaerobic fermentation, seal and ferment anaerobically for more than a month at a temperature of 26-30℃.

[0051] S4. After fermentation, the wine is distilled. When distilling, first remove the first 1% of the grains used for distillation, then distill over low heat at a temperature of 70-78℃. After six or seven hours of distillation, remove the tails with an alcohol content below 30 degrees.

[0052] S5. After distillation, adjust the alcohol content to 50% Vol and place it in an earthenware jar for aging. It can be sold on the market after aging for more than three months.

[0053] Product characteristics: The resulting De'ang sour tea white glutinous rice wine is clear and transparent in color, with an alcohol content of 50% Vol. It has a rich and smooth aroma, a mellow and full-bodied taste, and a high degree of integration between tea and wine flavors.

[0054] Example 3

[0055] Product objective: To prepare a distinctive De'ang sour tea purple glutinous rice wine with an alcohol content of approximately 50% Vol.

[0056] raw material:

[0057] De'ang Sour Tea: 10g

[0058] Purple glutinous rice: 500g

[0059] Yeast starter: 2.5g

[0060] Process steps:

[0061] S1, De'ang Sour Tea, uses high-quality Yunnan large-leaf tea as raw material, and goes through the process of picking, spreading out, fixing, rolling, anaerobic fermentation for 4 to 9 months, and then sun-drying.

[0062] S2. Rinse the purple glutinous rice three times and soak for four hours until the grains can be easily crushed. Drain the water. Steam the purple glutinous rice for more than an hour until it is "hard on the outside and soft on the inside, with no white center, loose and not mushy". Then pour it onto a cooling bed to cool to 30°C. After cooling, sprinkle sweet wine yeast on it and stir well. Then put it into a vat for saccharification for three days.

[0063] S3. After saccharification is complete, mix the dried De'ang sour tea with the saccharified purple glutinous rice at a ratio of 1:50, add high-quality spring water at a ratio of 1:1, and carry out anaerobic fermentation. Seal and ferment anaerobically for more than a month at a fermentation temperature of 26-30℃.

[0064] S4. After fermentation, the wine is distilled. When distilling, first remove the first 1% of the grains used for distillation, then distill over low heat at a temperature of 79-86℃. After six or seven hours of distillation, remove the tails with an alcohol content below 30 degrees.

[0065] S5. After distillation, adjust the alcohol content to 50% Vol and place it in an earthenware jar for aging. It can be sold on the market after aging for more than three months.

[0066] Product features: such as Figure 3 The test results showed that the purple rice wine had an alcohol content of 50% Vol, a clear and transparent color, a mellow and elegant aroma, a smooth and harmonious body, a refreshing taste, and a pleasant and sweet aftertaste.

[0067] De'ang sour tea and rice (white glutinous rice, purple glutinous rice) fermented distilled spirits not only have a unique flavor, but are also rich in a variety of nutrients. The synergistic effect of these components gives the product high nutritional value.

[0068] In terms of basic nutritional components, the product is rich in carbohydrates, protein, and fat. The carbohydrates mainly exist in the form of monosaccharides and oligosaccharides such as glucose and fructose. These sugars not only provide energy but also help regulate blood sugar and improve intestinal function. Although the protein content is not high, it contains a variety of essential amino acids, especially lysine, which compensates for the lack of protein in grains.

[0069] Amino acid composition is a crucial indicator of a product's nutritional properties. Studies show that the product contains 17 free amino acids, including the eight essential amino acids for the human body. Of particular note is the high content of theanine, accounting for over 50% of the total amino acids. Theanine is a unique amino acid found in tea and possesses various physiological functions.

[0070] Promotes blood circulation in the brain and enhances memory;

[0071] Lowers blood pressure and relieves anxiety and tension;

[0072] Improve sleep quality and enhance learning ability;

[0073] Boost immunity and prevent cardiovascular disease.

[0074] In addition, the product contains a much higher level of gamma-aminobutyric acid (GABA) than regular tea. GABA is an important neurotransmitter with significant effects on lowering blood pressure, aiding sleep, and regulating gastrointestinal function.

[0075] The above description is merely a description of preferred embodiments of the present invention and is not intended to limit the scope of the present invention in any way. Any changes or modifications made by those skilled in the art based on the above disclosure shall fall within the protection scope of the claims.

Claims

1. A brewing process of Dangon acid tea rice wine, characterized in that, It comprises the following steps: S1, the picked - spread - drying - rolling - into the tank or bamboo cylinder anaerobic fermentation - drying after the Deang sour tea pretreatment; S2, the rice raw material is washed with water after soaking 3-4 hours, then steaming 1 hour, after the pot smoldering 8-12 minutes, after blowing cool to remove the wine starter stirring evenly, then into the tank saccharification; S3, saccharification, put the drying after pretreatment of Deang sour tea and saccharified rice wine blank mixed together, then add high quality mountain spring water sealed anaerobic fermentation for more than one month; S4, fermentation, distillation, distillation out of wine first remove the investment grain 1% of the wine head, then small fire distillation, after 6-7 hours distillation end, remove 30 degrees below the wine tail; S5, after distillation, adjust to the appropriate alcohol content after putting into pottery jar aging, wait for aging three months or more.

2. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S1, the said fixation is steaming, fishing or frying any one of green.

3. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S1, the said Deang sour tea fermentation period is 4-9 months.

4. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S2, the said rice raw material is any one of rice, white glutinous rice or purple glutinous rice.

5. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S2, the said saccharification period is 2-3 days.

6. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S3, the said Deang sour tea and rice raw material ratio is 1:

50.

7. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S3, the said Deang sour tea and saccharified rice wine blank mixed together with water ratio is 1:1 of the amount of water.

8. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S3, the fermentation temperature is 26-30℃.

9. The brewing process of a Dang acid tea rice wine according to claim 1, characterized in that, In step S4, the distillation temperature is: 70-86℃.

10. A Deang sour tea rice wine prepared by the brewing process of any one of claims 1 to 9.

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