Method for producing tea-flavored white spirit by using dark tea and tea-flavored white spirit

Abstract

The invention provides a method for producing tea-flavored white spirit by using dark tea and the tea-flavored white spirit, and belongs to the technical field of white spirit manufacturing. Dark tea is crushed and then is subjected to baking treatment, so that the baking fragrance and stale fragrance of the dark tea are stimulated; and respectively adding the baked tea powder into the distillers' grains to participate in synergistic fermentation during the fifth to seventh rounds of sealed fermentation, wherein the addition amount is 0.5%-1% of the total weight of the distillers' grains. According to the method provided by the invention, the problem of poor fusion degree and stability of tea aroma and wine aroma in the existing tea wine process is fundamentally solved, high-quality white wine with mellow sauce aroma and unique tea flavor of dark tea is successfully brewed, and the style of the wine body shows that the sauce aroma is compounded with the tea flavor, and the wine is full, mellow, fine, smooth and soft.

Description

Technical Field

[0001] This application belongs to the field of liquor manufacturing technology, specifically relating to a method for producing tea-flavored liquor using dark tea and the tea-flavored liquor thereof. Background Technology

[0002] Maotai-flavor baijiu, with its complex production process and unique flavor characterized by "caramel and burnt aromas," holds an important position in the Chinese baijiu market. However, this flavor profile has limited acceptance among consumers new to the type or those who prefer milder tastes. Green brick tea, a post-fermented dark tea, is rich in functional components such as tea polyphenols (typically ≥12%) and tea polysaccharides. Its "aged aroma and mellow taste" theoretically have good compatibility with Maotai-flavor baijiu, making it a preferred raw material for improving the palatability of Maotai-flavor baijiu.

[0003] Most tea-infused wine products on the market currently use a post-addition process of "directly steeping tea leaves / tea extracts in finished wine" (such as the gradient extraction-steeping method disclosed in CN120082413A). This post-addition process has obvious defects: the tea aroma and wine aroma are only physically mixed and fail to achieve deep fusion at the molecular level, resulting in uncoordinated aromas, separate tastes, and easy precipitation during long-term storage, which affects product stability. Summary of the Invention

[0004] This invention provides a method for producing tea-flavored baijiu using black tea, which has the characteristics of natural flavor integration and high stability.

[0005] This invention provides a method for producing tea-flavored baijiu (Chinese liquor) using dark tea, comprising the following steps: Roasting black tea powder yields roasted black tea powder; After steaming and cooking, the grains and cereals are adjusted to adjust their moisture content and then added with yeast. The resulting mash is then sealed for fermentation, and the mash and liquor are separated. The method for preparing distiller's grains according to the method for preparing distiller's grains after steaming is repeated seven times. The second to fourth rounds of sealed fermentation take 40 to 45 days. The fifth to seventh rounds of sealed fermentation take 44 to 46 days; roasted black tea powder is added during the fifth to seventh rounds of sealed fermentation. The baijiu separated from the second to seventh rounds is aged to obtain tea-flavored baijiu.

[0006] Preferably, the baking temperature is 80~90℃.

[0007] Preferably, the baking time is 30 to 60 minutes.

[0008] Preferably, the particle size of the dark tea powder is 60-120 mesh.

[0009] Preferably, the amount of roasted black tea powder added accounts for 5‰ to 1% of the mass of the distiller's grains.

[0010] Preferably, the dark tea includes at least one of the following: green brick tea, Fu brick tea, black brick tea, flower brick tea, Kang brick tea, Pu'er compressed tea, Liubao tea, and rice brick tea.

[0011] Preferably, the starter culture is introduced simultaneously with the end product; the amount of end product inoculated is 2% of the weight of the grains; and the alcohol content of the end product is 8% vol to 15% vol.

[0012] Preferably, the temperature of the pile for fermentation is 28~32℃; Fermentation should be stopped when the temperature of the pile fermentation system reaches 45~50℃.

[0013] Preferably, the method for separating the lees and the spirits includes distillation.

[0014] This invention provides a tea-flavored baijiu prepared by the method described above.

[0015] This invention provides a method for producing tea-flavored baijiu (Chinese liquor) using dark tea, which has the following beneficial effects: Deep fusion of flavors: Through the process of "pulverizing-baking-segmented fermentation", the aroma of tea and the aroma of soy sauce work synergistically during the microbial metabolism, forming an integrated style of "soy sauce aroma as the bone and tea aroma as the charm", rather than the simple superposition of traditional soaking method; High stability: After tea powder participates in fermentation, its effective components are fully combined with the wine, which solves the problems of sedimentation and flavor separation that are easily caused by the soaking method; Superior taste: The addition of green brick tea softens the strong "burnt" flavor of the sauce-flavored liquor, making the liquor mellow, delicate, and more palatable.

[0016] The method provided by this invention also features strong process controllability. Through a large number of experiments, it has been determined that the baking temperature range of 80~90℃ can balance the activation of aged aroma and baking aroma, while 90℃ can produce a richer baking flavor, providing a variety of choices for product style. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the process for producing tea-flavored baijiu using green brick tea in the example. Detailed Implementation

[0018] This invention provides a method for producing tea-flavored baijiu (Chinese liquor) using dark tea, comprising the following steps: Roasting black tea powder yields roasted black tea powder; After steaming and cooking, the grains and cereals are adjusted to adjust their moisture content and then added with yeast. The resulting mash is then sealed for fermentation, and the mash and liquor are separated. The method for preparing distiller's grains according to the method for preparing distiller's grains after steaming is repeated seven times. The second to fourth rounds of sealed fermentation take 40 to 45 days. The fifth to seventh rounds of sealed fermentation take 44 to 46 days; roasted black tea powder is added during the fifth to seventh rounds of sealed fermentation. The baijiu separated from the second to seventh rounds is aged to obtain tea-flavored baijiu.

[0019] This invention involves roasting black tea powder to obtain roasted black tea powder.

[0020] In this invention, the dark tea preferably includes at least one of the following: green brick tea, Fu brick tea, black brick tea, flower brick tea, Kang brick tea, Pu'er compressed tea, Liubao tea, and rice brick tea. This invention uses green brick tea as an example to illustrate the preparation method of tea-flavored baijiu (Chinese liquor). The particle size of the dark tea powder is preferably 60-120 mesh, but can be 70-110 mesh, 80-100 mesh, or 90 mesh.

[0021] In this invention, the roasting temperature is preferably 80-90℃, but can be 82-88℃ or 85℃. The roasting time is preferably 30-60 minutes, but can be 35-55 minutes, 40-50 minutes, or 45 minutes. The roasting temperature and time are negatively correlated; for example, roasting at 80℃ for 60 minutes and at 90℃ for 30 minutes yields roasted black tea powder. The roasting effectively enhances the roasted and aged aromas of the black tea, removes any "green or impure" smells, and through temperature-time synergistic control, prevents the tea aroma from becoming too weak or burnt.

[0022] This invention involves adjusting the moisture content of steamed grains and adding yeast, then piling them up for fermentation. The resulting piling is then sealed for fermentation, separating the lees from the liquor.

[0023] In this invention, the grains and cereals include cereal grains and a loosening and air-permeable agent. The types of cereal grains preferably include one or more of sorghum, rice, corn, wheat, glutinous rice, and barley. In this embodiment of the invention, sorghum is used as a representative grain and cereal to illustrate a method for preparing tea-flavored baijiu. The grains and cereals are preferably in whole grain form.

[0024] In this invention, the grains are preferably moistened with hot water before steaming. The amount of hot water added is preferably 50%–70% of the grain mass, but can be 55%–65%, or even 60%. The temperature of the hot water is preferably above 90°C. The moistening process involves thorough stirring to ensure the grains fully absorb water. When steaming, the grains are preferably mixed with fermented mash and steamed for 100–140 minutes until they are about 70% cooked, yielding a cooked mash. The fermented mash is preferably 7%–10% by mass, but can be 8%–9%. Adding fermented mash during the steaming process utilizes the flavor compounds of the aged mash, enhancing the complexity of the base liquor.

[0025] In this invention, the loosening and aeration agent is boiled to remove impurities and off-flavors. Preferably, the loosening and aeration agent regulates the environment of the fermentation pit / fermentation mash, its core function being to increase the looseness and permeability of the mash (facilitating microbial respiration and fermentation), adsorb moisture and organic acids in the mash, reduce mash adhesion, and simultaneously improve the extraction rate of the liquor during distillation. It is an essential raw material for solid-state fermented baijiu, and its usage is far less than that of the main ingredients. The loosening and aeration agent preferably includes one or more of rice husks, sorghum husks, millet husks, and corn cobs. The preferred amount of the loosening and aeration agent added is 2% to 5% of the mass of the grains, and can be 3% to 4%. The boiled loosening and aeration agent is mixed with the grains to obtain a grain-based feed.

[0026] In this invention, the grains and cereals are further spread out to cool, reducing the material temperature to 32-36°C, or 33-35°C, to facilitate the subsequent addition of yeast. The moisture content of the cooked grains and cereals is adjusted to 52%-58%, or 55%.

[0027] In this invention, the yeast starter preferably includes a soy sauce aroma type yeast starter. The soy sauce aroma type yeast starter is made from wheat as raw material, which is moderately crushed, mixed with mother yeast and water, and then tamped or pressed into yeast embryos. These embryos are then cultured in a room for 40 days at a controlled temperature above 60℃. The quality requirements for the yeast starter are: the yeast blocks should be yellowish-brown in appearance, uniform in size, with uniform white mycelium on the surface, and a grayish-white cross-section. The yeast blocks should have a moderate texture and be noticeably brittle when broken by hand; they should have a typical soy sauce aroma and yeast aroma complex; the aroma should be pure, rich, and long-lasting, without any musty, rancid, or other off-odors. The moisture content of the soy sauce aroma type yeast starter is preferably 12.0%~15.0%, the acidity is 1.5~2.5 mmol / 10g, the starch content is 55%~60%, and the saccharification power is 100~300 mg glucose / gh. The yeast starter can be obtained commercially or prepared. The inoculation amount of the yeast is preferably 10%~17%, can be 12%~16%, or can be 13%~15%. In this embodiment of the invention, the preparation method of tea-flavored baijiu is illustrated using soy sauce-flavored yeast as an example.

[0028] In this invention, when adding the yeast starter, it is preferable to also add the tails of the fermented grains; the amount of the tails is preferably 2% of the weight of the grains. The alcohol content of the tails is preferably 8% vol to 15% vol. The addition of the tails contributes to the fullness of the base liquor.

[0029] In this invention, the initial temperature for the pile fermentation is preferably 28-32°C, and can be 30°C. Fermentation is terminated when the system temperature is preferably 45-50°C, and can be 48°C. The pile fermentation promotes the enrichment and domestication of specific microbial communities, facilitates the Maillard reaction to generate flavor precursors, and lays the foundation for in-cellar fermentation.

[0030] In this invention, before the fermented mash is placed in the pit for sealed fermentation, the bottom and walls of the pit are sprayed with distillate tails. During the process of placing the mash into the pit, 8% vol to 15% vol of distillate tails are sprinkled in, with less at the bottom and the amount gradually increased from bottom to top, so that the moisture content of the mash entering the pit is controlled between 38% and 43%. After the mash is placed in the pit, a local yellow clay (50% new clay and 50% old clay) that is free of stones, debris, pollution, sand, and humus is evenly covered on the surface of the mash, and then patted and smoothed. The thickness of the patted mud should be 5 to 7 cm.

[0031] In this invention, after the sealed fermentation is completed, distillation is preferably used to separate the lees and the liquor. After the sealed fermentation period is complete, the liquor is distilled in a still to collect the middle section, ensuring the quality of the base liquor. The second round of sealed fermentation is preferably 40 hours, the third round is preferably 42 hours, and the fourth round is preferably 45 hours. The fifth to seventh rounds of sealed fermentation are preferably 45 days. Before the fifth to seventh rounds of sealed fermentation, roasted black tea powder is added to the lees for mixed fermentation. The amount of roasted black tea powder added is preferably 5‰ to 1% of the lees mass, and can be 8‰.

[0032] The present invention does not impose any particular limitation on the aging method, and any aging method well known in the art can be used. The aging time is preferably more than 3 years, but can be 4 to 10 years, 5 to 8 years, or 6 to 7 years.

[0033] In this invention, the aging process preferably includes blending and bottling. This invention does not impose any particular limitations on the blending and bottling methods; any blending and bottling methods well-known in the art can be used.

[0034] This invention provides a tea-flavored baijiu prepared by the method described above.

[0035] In this embodiment of the invention, the tea-flavored baijiu is characterized by a complex and elegant aroma of soy sauce and tea, which is harmonious and comfortable; a mellow and smooth taste with a delicate spiciness; a long aftertaste; and a lingering fragrance even in an empty glass.

[0036] The following detailed description, in conjunction with embodiments, illustrates a method for producing tea-flavored baijiu (Chinese liquor) using dark tea, and the resulting tea-flavored baijiu. However, these descriptions should not be construed as limiting the scope of protection of this invention.

[0037] Example 1 A method for producing tea-flavored baijiu using green brick tea, comprising the following raw materials by weight: 100 kg of sorghum, 2 kg of green brick tea and rice husks. The green brick tea is a compressed green brick tea that has been stored for 2 years.

[0038] Soy sauce aroma type liquor koji is made from wheat as raw material. After being appropriately crushed, it is mixed with mother koji and water, then tamped or pressed into koji embryos and cultured in a room for 40 days at a controlled temperature above 60℃. Quality requirements: The koji blocks should be yellowish-brown in appearance, uniform in size, with even white mycelium on the surface, and a grayish-white cross-section. The blocks should have a moderate texture and be noticeably brittle when broken by hand. It should possess a typical complex aroma of soy sauce and koji. The aroma should be pure, rich, and long-lasting, without any musty, rancid, or other off-odors. The moisture content should be 12.0%, the acidity 1.5 mmol / 10g, the starch content 55%~60%, and the saccharification power 120 mg glucose / gh.

[0039] The preparation method includes the following steps: S1. Selection and processing of raw materials: Select high-quality sorghum and new rice husks from the current year; steam the rice husks for 40 minutes to remove impurities and set aside; grind the green brick tea into 60-100 mesh, and then bake it at 80℃ for 60 minutes to obtain baked green brick tea powder and set aside; this step can effectively enhance the baking aroma and aged aroma of green brick tea, remove the "green and impure smell", and avoid the tea aroma being too weak or burnt. S2. Moistening: Add 50% of the weight of the whole sorghum grains to hot water at a temperature above 90°C, stir evenly to moisten the grains, and ensure that the sorghum fully absorbs water, laying the foundation for subsequent steaming. S3. Steaming: Mix the moistened sorghum with 7% of its weight of the eighth round of fermented mash, put it in a still and steam for 100 minutes until it is 70% cooked to obtain cooked mash; this step can utilize the flavor substances of the old mash to enhance the complexity of the base liquor; S4. Spreading and adding yeast: Spread the cooked sand to cool, pour hot water above 90℃ to adjust the moisture to 55%, cool it down to 32℃, sprinkle in 12% vol of distilled liquor tails (2% of the weight of sorghum) to enhance the mellowness of the base liquor, and add high-temperature Daqu powder (13% of the weight of cooked sand) to provide microbial flora for fermentation. S5. Stacking Fermentation: The material from step S4 is piled up, and the temperature of the pile is controlled at 28°C for stacking fermentation. When the temperature of the top product rises to 48°C, the stacking dregs are collected. This step can promote the reproduction of microorganisms in Daqu and generate basic flavor substances. S6. Fermentation in the cellar: Place the piled-up mash into the cellar, spray with 12% by volume of the tail liquor, seal, and ferment for 30 days; S7. Distillation: After the fermentation period is over, the fermentation pit is opened and the mash is taken out and distilled in a still to obtain the first batch of liquor; according to the traditional process of tea-flavored baijiu, the middle section of the liquor is extracted to ensure the quality of the base liquor. S8. Cyclic Fermentation and Distillation: Repeat steps S4 to S7 six times for the second to seventh rounds of fermentation and distillation; the second round of fermentation lasts 40 days, the third round lasts 42 days, and the fourth round lasts 45 days; during the spreading and cooling stage of the fifth to seventh rounds of fermentation, add 5‰ of the total weight of the fermented mash to the roasted green brick tea powder obtained in step S1. The acidity of the fermented mash increases in these three rounds (pH 4.2-4.5), the fermentation environment is mild, and the proportion of lactic acid bacteria and yeast reaches more than 60%, which can convert the tea polyphenols in the tea powder into theaflavins, forming a synergistic aroma network with the main component of soy sauce aroma, 3-methylthiopropanol. The fermentation cycle for these three rounds is 45 days. S9. Aging and Finished Product: The raw wine obtained from the seven rounds is graded and stored for more than 3 years (the wines from different rounds are stored separately to retain their flavor characteristics), and then blended and bottled to obtain the finished wine.

[0040] Example 2 A method for producing tea-flavored baijiu using green brick tea, comprising the following raw materials by weight: 100 kg of sorghum, 5 kg of green brick tea, and 5 kg of rice husks. The green brick tea is a compressed green brick tea that has been stored for one year.

[0041] Soy sauce aroma type liquor koji is made from wheat as raw material. After being appropriately crushed, it is mixed with mother koji and water, then tamped or pressed into koji embryos and cultured in a room for 40 days at a controlled temperature above 60℃. Quality requirements: The koji blocks should be yellowish-brown in appearance, uniform in size, with even white mycelium on the surface, and a grayish-white cross-section. The blocks should have a moderate texture and be noticeably brittle when broken by hand. It should possess a typical complex aroma of soy sauce and koji. The aroma should be pure, rich, and long-lasting, without any musty, rancid, or other off-odors. Moisture content should be 15.0%, acidity 2.3 mmol / 10g, starch content 60%, and saccharification power 180 mg glucose / gh.

[0042] The preparation method includes the following steps: S1. Selection and processing of raw materials: Select high-quality sorghum and new rice husks from the current year; steam the rice husks for 45 minutes to remove impurities and set aside; grind the green brick tea into 100-120 mesh, and then bake it at 90℃ for 30 minutes to obtain baked green brick tea powder and set aside; this step can effectively enhance the baking aroma and aged aroma of green brick tea, remove the "green and impure smell", and avoid the tea aroma being too weak or burnt. S2. Moistening: Add 70% of the weight of the whole sorghum grains to hot water at a temperature above 90°C, stir evenly to moisten the grains, and ensure that the sorghum fully absorbs water, laying the foundation for subsequent steaming. S3. Steaming: Mix the moistened sorghum with 10% of its weight of the eighth round of fermented mash, put it in a still and steam for 140 minutes until it is 70% cooked to obtain cooked mash; this step can utilize the flavor substances of the old mash to enhance the complexity of the base liquor; S4. Spreading and adding yeast: Spread the cooked sand to cool, pour hot water above 90℃ to adjust the moisture to 55%, cool it down to 36℃, then sprinkle in 12% vol of distilled spirits (2% of the weight of sorghum) to enhance the mellowness of the base liquor, and add 13% of the weight of cooked sand of high-temperature yeast powder to provide microbial flora for fermentation. S5. Stacking Fermentation: The material from step S4 is piled up, and the temperature of the pile is controlled at 28°C for stacking fermentation. When the temperature of the top product rises to 45°C, the stacking dregs are collected. This step can promote the reproduction of microorganisms in Daqu and generate basic flavor substances. S6. Fermentation in the cellar: Place the piled-up mash into the cellar, spray with 12% of the tail liquor, seal, and ferment for 30 days; S7. Distillation: After the fermentation period is over, the fermentation pit is opened and the mash is taken out and distilled in a still to obtain the first batch of liquor; according to the traditional process of tea-flavored baijiu, the middle section of the liquor is extracted to ensure the quality of the base liquor. S8. Cyclic Fermentation and Distillation: Repeat steps S4 to S7 six times for the second to seventh rounds of fermentation and distillation; the second round of fermentation lasts 40 days, the third round lasts 42 days, and the fourth round lasts 45 days; during the spreading and cooling stage of the fifth to seventh rounds of fermentation, add 5‰ of the total weight of the fermented mash to the roasted green brick tea powder obtained in step S1. The acidity of the fermented mash increases in these three rounds (pH 4.2-4.5), the fermentation environment is mild, and the proportion of lactic acid bacteria and yeast reaches more than 60%, which can convert the tea polyphenols in the tea powder into theaflavins, forming a synergistic aroma network with the main component of soy sauce aroma, 3-methylthiopropanol. The fermentation cycle for these three rounds is 45 days. S9. Aging and Finished Product: The raw wine obtained from the seven rounds is graded and stored for more than 3 years (the wines from different rounds are stored separately to retain their flavor characteristics), and then blended and bottled to obtain the finished wine.

[0043] Example 3 A method for producing tea-flavored baijiu using green brick tea, comprising the following raw materials by weight: 100 kg of sorghum, 5 kg of green brick tea, and 5 kg of rice husks. The green brick tea is a compressed green brick tea that has been stored for one year.

[0044] Soy sauce aroma type liquor koji is made from wheat as raw material. After being appropriately crushed, it is mixed with mother koji and water, then tamped or pressed into koji embryos and cultured in a room for 40 days at a controlled temperature above 60℃. Quality requirements: The koji blocks should be yellowish-brown in appearance, uniform in size, with even white mycelium on the surface, and a grayish-white cross-section. The blocks should have a moderate texture and be noticeably brittle when broken by hand. It should possess a typical complex aroma of soy sauce and koji. The aroma should be pure, rich, and long-lasting, without any musty, rancid, or other off-odors. Moisture content should be 14.0%, acidity 2.1 mmol / 10g, starch content 58%, and saccharification power 250 mg glucose / gh.

[0045] The preparation method includes the following steps: S1. Selection and processing of raw materials: Select high-quality sorghum and new rice husks from the current year; steam the rice husks for 45 minutes to remove impurities and set aside; grind the green brick tea into 100-120 mesh, and then bake it at 90℃ for 30 minutes to obtain baked green brick tea powder and set aside; this step can effectively enhance the baking aroma and aged aroma of green brick tea, remove the "green and impure smell", and avoid the tea aroma being too weak or burnt. S2. Moistening: Add 70% of the weight of the whole sorghum grains to hot water at a temperature above 90°C, stir evenly to moisten the grains, and ensure that the sorghum fully absorbs water, laying the foundation for subsequent steaming. S3. Steaming: Mix the moistened sorghum with 10% of its weight of the eighth round of fermented mash, put it in a still and steam for 140 minutes until it is 70% cooked to obtain cooked mash; this step can utilize the flavor substances of the old mash to enhance the complexity of the base liquor; S4. Spreading and adding yeast: Spread the cooked sand to cool, pour hot water above 85℃ to adjust the moisture to 60%, cool it down to 34℃, then sprinkle in 10% vol of distilled liquor tails (2% of the weight of sorghum) (to enhance the mellowness of the base liquor), and add high-temperature Daqu powder (13% of the weight of cooked sand) to provide microbial flora for fermentation. S5. Stacking Fermentation: The material from step S4 is piled up, and the temperature of the pile is controlled at 30°C for stacking fermentation. When the temperature of the top product rises to 48°C, the stacking dregs are collected. This step can promote the reproduction of microorganisms in Daqu and generate basic flavor substances. S6. Fermentation in the cellar: Place the piled-up mash into the cellar, spray with 10% of the tail liquor, seal, and ferment for 30 days; S7. Distillation: After the fermentation period is over, the fermentation pit is opened and the mash is taken out and distilled in a still to obtain the first batch of liquor; according to the traditional process of tea-flavored baijiu, the middle section of the liquor is extracted to ensure the quality of the base liquor. S8. Cyclic Fermentation and Distillation: Repeat steps S4 to S7 six times for the second to seventh rounds of fermentation and distillation; the second round of fermentation lasts 40 days, the third round lasts 42 days, and the fourth round lasts 45 days; during the spreading and cooling stage of the fifth to seventh rounds of fermentation, add 5‰ of the total weight of the fermented mash to the roasted green brick tea powder obtained in step S1. The acidity of the fermented mash increases in these three rounds (pH 4.2-4.5), the fermentation environment is mild, and the proportion of lactic acid bacteria and yeast reaches more than 60%, which can convert the tea polyphenols in the tea powder into theaflavins, forming a synergistic aroma network with the main component of soy sauce aroma, 3-methylthiopropanol. The fermentation cycle for these three rounds is 45 days. S9. Aging and Finished Product: The raw wine obtained from the seven rounds is graded and stored for more than 3 years (the wines from different rounds are stored separately to retain their flavor characteristics), and then blended and bottled to obtain the finished wine.

[0046] Example 4 A method for producing tea-flavored baijiu using green brick tea, comprising the following raw materials by weight: 100 kg of sorghum, 5 kg of green brick tea, and 5 kg of rice husks. The green brick tea is a compressed green brick tea that has been stored for one year.

[0047] Soy sauce aroma type liquor koji is made from wheat as raw material. After being appropriately crushed, it is mixed with mother koji and water, then tamped or pressed into koji embryos and cultured in a room for 40 days at a controlled temperature above 60℃. Quality requirements: The koji blocks should be yellowish-brown in appearance, uniform in size, with even white mycelium on the surface, and a grayish-white cross-section. The blocks should have a moderate texture and be noticeably brittle when broken by hand. It should possess a typical complex aroma of soy sauce and koji. The aroma should be pure, rich, and long-lasting, without any musty, rancid, or other off-odors. Moisture content should be between 14.0%, acidity between 2.0 mmol / 10g, starch content between 57%, and saccharification power between 280 mg glucose / gh.

[0048] The preparation method includes the following steps: S1. Selection and processing of raw materials: Select high-quality sorghum and new rice husks from the current year; steam the rice husks for 35 minutes to remove impurities and set aside; grind the green brick tea into 60-100 mesh, and then bake it at 87℃ for 40 minutes to obtain baked green brick tea powder and set aside; this step can effectively enhance the baking aroma and aged aroma of green brick tea, remove the "green and impure smell", and avoid the tea aroma being too weak or burnt. S2. Moistening: Add 60% of the weight of the whole sorghum grains to hot water at a temperature above 90°C, stir evenly to moisten the grains, and ensure that the sorghum fully absorbs water, laying the foundation for subsequent steaming. S3. Steaming: Mix the moistened sorghum with 9% of its weight of the eighth round of fermented mash, put it in a still and steam for 140 minutes until it is 70% cooked to obtain cooked mash; this step can utilize the flavor substances of the old mash to enhance the complexity of the base liquor; S4. Spreading and adding yeast: Spread the cooked sand to cool, pour hot water above 90℃ to adjust the moisture to 60%, cool it down to 35℃, then sprinkle in 13% vol of distilled spirits (2% of the weight of sorghum) to enhance the mellowness of the base liquor, and add 13% of the weight of cooked sand of high-temperature yeast powder to provide microbial flora for fermentation. S5. Stacking Fermentation: The material from step S4 is piled up, and the temperature of the pile is controlled at 29°C for stacking fermentation. When the temperature of the top product rises to 48°C, the stacking dregs are collected. This step can promote the reproduction of microorganisms in Daqu and generate basic flavor substances. S6. Fermentation in the cellar: Place the piled-up mash into the cellar, spray with 13% of the tail liquor, seal, and ferment for 30 days; S7. Distillation: After the fermentation period is over, the fermentation pit is opened and the mash is taken out and distilled in a still to obtain the first batch of liquor; according to the traditional process of tea-flavored baijiu, the middle section of the liquor is extracted to ensure the quality of the base liquor. S8. Cyclic Fermentation and Distillation: Repeat steps S4 to S7 six times for the second to seventh rounds of fermentation and distillation; the second round of fermentation lasts 40 days, the third round lasts 42 days, and the fourth round lasts 45 days; during the spreading and cooling stage of the fifth to seventh rounds of fermentation, add 1% of the roasted green brick tea powder obtained in step S1 to the mash. In these three rounds, the acidity of the mash increases (pH 4.2-4.5), the fermentation environment is mild, and the proportion of lactic acid bacteria and yeast reaches more than 60%, which can convert the tea polyphenols in the tea powder into theaflavins, forming a synergistic aroma network with 3-methylthiopropanol, the main component of soy sauce aroma. The fermentation cycle for these three rounds is 45 days. S9. Aging and Finished Product: The raw wine obtained from the seven rounds is graded and stored for more than 3 years (the wines from different rounds are stored separately to retain their flavor characteristics), and then blended and bottled to obtain the finished wine.

[0049] Example 5 A method for producing tea-flavored baijiu using green brick tea, comprising the following raw materials by weight: 100 kg of sorghum, 5 kg of green brick tea, and 5 kg of rice husks. The green brick tea is a compressed green brick tea that has been stored for one year.

[0050] Soy sauce aroma type liquor koji is made from wheat as raw material. After being appropriately crushed, it is mixed with mother koji and water, then tamped or pressed into koji embryos and cultured in a room for 40 days at a controlled temperature above 60℃. Quality requirements: The koji blocks should be yellowish-brown in appearance, uniform in size, with even white mycelium on the surface, and a grayish-white cross-section. The blocks should have a moderate texture and be noticeably brittle when broken by hand. It should possess a typical complex aroma of soy sauce and koji. The aroma should be pure, rich, and long-lasting, without any musty, rancid, or other off-odors. Moisture content should be 13.4%, acidity 2.4 mmol / 10g, starch content 60%, and saccharification power 300 mg glucose / gh.

[0051] The preparation method includes the following steps: S1. Selection and processing of raw materials: Select high-quality sorghum and new rice husks from the current year; steam the rice husks for 45 minutes to remove impurities and set aside; grind the green brick tea into 100-120 mesh, and then bake it at 85℃ for 40 minutes to obtain baked green brick tea powder and set aside; this step can effectively enhance the baking aroma and aged aroma of green brick tea, remove the "green and impure smell", and avoid the tea aroma being too weak or burnt. S2. Moistening: Add 70% of the weight of the whole sorghum grains to hot water at a temperature above 90°C, stir evenly to moisten the grains, and ensure that the sorghum fully absorbs water, laying the foundation for subsequent steaming. S3. Steaming: Mix the moistened sorghum with 10% of its weight of the eighth round of fermented mash, put it in a still and steam for 140 minutes until it is 70% cooked to obtain cooked mash; this step can utilize the flavor substances of the old mash to enhance the complexity of the base liquor; S4. Spreading and adding yeast: Spread the cooked sand to cool, pour hot water above 90℃ to adjust the moisture to 58%, cool it down to 36℃, sprinkle in 15% vol of distilled liquor tails accounting for 2% of the weight of sorghum (to enhance the mellowness of the base liquor), and add high-temperature Daqu powder accounting for 13% of the weight of cooked sand to provide microbial flora for fermentation. S5. Stacking Fermentation: The material from step S4 is piled up, and the temperature of the pile is controlled at 28°C for stacking fermentation. When the temperature of the top product rises to 45°C, the stacking dregs are collected. This step can promote the reproduction of microorganisms in Daqu and generate basic flavor substances. S6. Fermentation in the cellar: Place the piled-up mash into the cellar, spray with 15% of the tail liquor, seal, and ferment for 30 days; S7. Distillation: After the fermentation period is over, the fermentation pit is opened and the mash is taken out and distilled in a still to obtain the first batch of liquor; according to the traditional process of tea-flavored baijiu, the middle section of the liquor is extracted to ensure the quality of the base liquor. S8. Cyclic Fermentation and Distillation: Repeat steps S4 to S7 six times for the second to seventh rounds of fermentation and distillation; the second round of fermentation lasts 40 days, the third round lasts 42 days, and the fourth round lasts 45 days; during the spreading and cooling stage of the fifth to seventh rounds of fermentation, add 5‰ of the total weight of the fermented mash to the roasted green brick tea powder obtained in step S1. The acidity of the fermented mash increases in these three rounds (pH 4.2-4.5), the fermentation environment is mild, and the proportion of lactic acid bacteria and yeast reaches more than 60%, which can convert the tea polyphenols in the tea powder into theaflavins, forming a synergistic aroma network with the main component of soy sauce aroma, 3-methylthiopropanol. The fermentation cycle for these three rounds is 45 days. S9. Aging and Finished Product: The raw wine obtained from the seven rounds is graded and stored for more than 3 years (the wines from different rounds are stored separately to retain their flavor characteristics), and then blended and bottled to obtain the finished wine.

[0052] Example 6 A method for producing tea-flavored baijiu using green brick tea, comprising the following raw materials by weight: 100 kg of sorghum, 5 kg of green brick tea, and 5 kg of rice husks. The green brick tea is a compressed green brick tea that has been stored for one year.

[0053] Soy sauce aroma type liquor koji is made from wheat as raw material. After being appropriately crushed, it is mixed with mother koji and water, then tamped or pressed into koji embryos and cultured in a room for 40 days at a controlled temperature above 60℃. Quality requirements: The koji blocks should be yellowish-brown in appearance, uniform in size, with even white mycelium on the surface, and a grayish-white cross-section. The blocks should have a moderate texture and be noticeably brittle when broken by hand. It should possess a typical complex aroma of soy sauce and koji. The aroma should be pure, rich, and long-lasting, without any musty, rancid, or other off-odors. Moisture content should be 12.5%, acidity 2.2 mmol / 10g, starch content 57.5%, and saccharification power 260 mg glucose / gh.

[0054] The preparation method includes the following steps: S1. Selection and processing of raw materials: Select high-quality sorghum and new rice husks from the current year; steam the rice husks for 45 minutes to remove impurities and set aside; grind the green brick tea into 100-120 mesh, and then bake it at 90℃ for 30 minutes to obtain baked green brick tea powder and set aside; this step can effectively enhance the baking aroma and aged aroma of green brick tea, remove the "green and impure smell", and avoid the tea aroma being too weak or burnt. S2. Moistening: Add 70% of the weight of the whole sorghum grains to hot water at a temperature above 90°C, stir evenly to moisten the grains, and ensure that the sorghum fully absorbs water, laying the foundation for subsequent steaming. S3. Steaming: Mix the moistened sorghum with 10% of its weight of the eighth round of fermented mash, put it in a still and steam for 140 minutes until it is 70% cooked to obtain cooked mash; this step can utilize the flavor substances of the old mash to enhance the complexity of the base liquor; S4. Spreading and adding yeast: Spread the cooked sand to cool, pour hot water above 90℃ to adjust the moisture to 60%, cool it down to 35℃, then sprinkle in 13% vol of distilled spirits (2% of the weight of sorghum) to enhance the mellowness of the base liquor, and add 13% of the weight of cooked sand of high-temperature yeast powder to provide microbial flora for fermentation. S5. Stacking Fermentation: The material from step S4 is piled up, and the temperature of the pile is controlled at 28°C for stacking fermentation. When the temperature of the top product rises to 45°C, the stacking dregs are collected. This step can promote the reproduction of microorganisms in Daqu and generate basic flavor substances. S6. Fermentation in the cellar: Place the piled-up mash into the cellar, spray with 13% of the tail liquor, seal, and ferment for 30 days; S7. Distillation: After the fermentation period is over, the fermentation pit is opened and the mash is taken out and distilled in a still to obtain the first batch of liquor; according to the traditional process of tea-flavored baijiu, the middle section of the liquor is extracted to ensure the quality of the base liquor. S8. Cyclic Fermentation and Distillation: Repeat steps S4 to S7 six times for the second to seventh rounds of fermentation and distillation; the second round of fermentation lasts 40 days, the third round lasts 42 days, and the fourth round lasts 45 days; during the spreading and cooling stage of the fifth to seventh rounds of fermentation, add 5‰ of the total weight of the fermented mash to the roasted green brick tea powder obtained in step S1. The acidity of the fermented mash increases in these three rounds (pH 4.2-4.5), the fermentation environment is mild, and the proportion of lactic acid bacteria and yeast reaches more than 60%, which can convert the tea polyphenols in the tea powder into theaflavins, forming a synergistic aroma network with the main component of soy sauce aroma, 3-methylthiopropanol. The fermentation cycle for these three rounds is 45 days. S9. Aging and Finished Product: The raw wine obtained from the seven rounds is graded and stored for more than 3 years (the wines from different rounds are stored separately to retain their flavor characteristics), and then blended and bottled to obtain the finished wine.

[0055] Example 7 Sensory evaluation of the finished wines prepared in Examples 1-6 The finished liquors prepared in Examples 1-6 were subjected to sensory evaluation. Five national-level liquor judges scored the finished liquors prepared in Examples 1-6 according to the sensory evaluation indicators in Table 1. The sensory evaluation criteria are shown in Table 1 below.

[0056] Table 1 Sensory Evaluation Criteria

[0057] The evaluation results are shown in Table 2.

[0058] Table 2 Sensory scores of finished wines prepared in different embodiments

[0059] All samples successfully achieved a blend of soy sauce aroma and tea aroma. Example 5 (roasted at 85℃) performed best in aroma harmony and mellow taste, and was considered the benchmark style. Example 6 (roasted at 90℃) exhibited a unique and rich roasting style, expanding the product's flavor profile. This invention solves the core pain points of existing tea wines through the innovative combination of "specific fermentation cycle + precise roasting parameters," and different parameter combinations can achieve diverse flavor outputs, proving that the solution has flexibility, feasibility, and superiority, and can meet the needs of industrial production.

[0060] Comparative Example 1 Preparation method of sauce-flavored baijiu produced by traditional process S1. First Feeding (Xia Sha): Take 50% of the total feed amount of whole sorghum and moisten it with hot water above 90℃. Then mix it with the undistilled mash from the last fermentation of the previous year and steam it until it is about 70% cooked. After cooling, sprinkle in an appropriate amount of tail liquor and add high-temperature Daqu powder (the amount of Daqu is 5%-10% of the feed weight). After mixing, carry out open-air pile fermentation. When the temperature at the top of the pile reaches 45-50℃, transfer the mash to a stone wall mud bottom cellar and seal it for anaerobic fermentation (also known as negative fermentation) for no less than 30 days.

[0061] S2. Second feeding (coarse sand): Take the remaining 50% of sorghum (with some broken grains mixed in proportion), mix it with the mash that has matured in the first fermentation, and repeat the above process of steaming, cooling, adding yeast, piling for fermentation and fermenting in the cellar.

[0062] S3. Multiple Rounds of Steaming, Fermentation, and Distillation: After two rounds of feeding, the process enters a cycle of "nine rounds of steaming, eight rounds of fermentation, and seven rounds of distillation." Specifically, starting from the third round, the fermented mash in the cellar is removed each time for distillation, taking approximately 40-60 minutes. During distillation, the liquid is collected in stages, controlling the temperature of the flowing liquid at 35-40℃. Only the liquid collected from the third to ninth rounds of steaming is used as raw liquor for storage, totaling seven distillations. After each distillation, the mash is cooled, and Daqu powder is added again for initial fermentation in piles, followed by fermentation in the cellar, completing one round of operation. This cycle involves nine rounds of steaming and eight rounds of fermentation.

[0063] S4. Storage and Blending: The base spirits from the seven fermentation batches are stored separately in earthenware jars in a cool, well-ventilated warehouse for aging for at least three years. During blending, tasters rely on their sensory experience to combine base spirits from different batches and years in a predetermined ratio, adding a small amount of aged flavoring spirits. No aroma or flavor substances not produced during the fermentation of baijiu are added. The blended spirits are then stored for several more months before being bottled and shipped after passing quality testing.

[0064] Example 8 Sensory evaluations were conducted on the finished liquor prepared in Example 5 and the sauce-flavored liquor prepared in Comparative Example 1.

[0065] The results are shown in Table 3.

[0066] Table 3. Sensory evaluation of the finished liquor prepared in Example 5 and the liquor prepared by traditional methods.

[0067] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for producing tea-flavored baijiu using dark tea, characterized in that, Includes the following steps: Roasting black tea powder yields roasted black tea powder; After steaming and cooking, the grains and cereals are adjusted to adjust their moisture content and then added with yeast. The resulting mash is then sealed and fermented for 28-32 days. The mash and liquor are then separated. The method for preparing distiller's grains according to the method for preparing distiller's grains after steaming is repeated seven times. The second to fourth rounds of sealed fermentation take 40 to 45 days. The fifth to seventh rounds of sealed fermentation take 44 to 46 days; roasted black tea powder is added during the fifth to seventh rounds of sealed fermentation. The baijiu separated from the second to seventh rounds is aged to obtain tea-flavored baijiu.

2. The method according to claim 1, characterized in that, The baking temperature is 80~90℃.

3. The method according to claim 1, characterized in that, The baking time is 30-60 minutes.

4. The method according to claim 1, characterized in that, The particle size of the dark tea powder is 60-120 mesh.

5. The method according to claim 1, characterized in that, The amount of roasted black tea powder added accounts for 5‰ to 1% of the mass of the distiller's grains.

6. The method according to any one of claims 1 to 5, characterized in that, The dark tea includes at least one of the following: green brick tea, Fu brick tea, black brick tea, flower brick tea, Kang brick tea, Pu'er compressed tea, Liubao tea, and rice brick tea.

7. The method according to claim 1, characterized in that, When adding the yeast starter, the tail of the liquor is added simultaneously; the amount of the tail of the liquor is 1.5% to 2.5% of the weight of the grain; the alcohol content of the tail of the liquor is 8% vol to 15% vol.

8. The method according to claim 1, characterized in that, The temperature at which the compost is fed into the pile is 28~32℃; Fermentation should be stopped when the temperature of the pile fermentation system reaches 45~50℃.

9. The method according to any one of claims 1-5 and 7-8, characterized in that, The method for separating the lees and the spirits includes distillation.

10. A tea-flavored baijiu prepared by the method according to any one of claims 1 to 9.

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