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Glutinous rice tea wine and its preparation method

A technology of glutinous rice and tea wine, applied in the field of food processing, can solve the problems of precipitation, stratification, poor compatibility of tea and wine, etc., and achieve the effect of good taste

Inactive Publication Date: 2012-10-17
许其云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ordinary tea wine is directly prepared from tea leaves and alcohol. The fusion of tea and wine is not good. If the tea and wine are not fully combined, it is easy to cause stratification, precipitation, etc., uneven color, tea fragrance and tea leaves. The nutrient content of the product is kept for a short time, and the process is immature
At present, there are also many technological methods for improving the above problems, most of which mainly adopt the technological method of soaking and extracting tea leaves, and fail to fundamentally solve the above problems

Method used

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  • Glutinous rice tea wine and its preparation method

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preparation example Construction

[0015] The preparation method of glutinous rice tea wine of the present invention comprises glutinous rice treatment, fermentation, distillation, described glutinous rice treatment is to take high-quality glutinous rice and soak 3~8h, cook at 90~100 ℃ for 2~5h to obtain glutinous rice, take out and knead loose and cool down to 5 ~ 10 ℃, set aside; the fermentation is to stir the glutinous rice, tea leaves, and koji evenly into the fermenter Ferment at 5-20°C for 5-7 days, then infiltrate 30-60% pure water and ferment at 15-27°C for 7-15 days to obtain wine marsh; the distillation is to put the wine marsh into a cooking device to heat and cook until boiling, steam The glutinous rice tea wine is obtained after entering the condensation tank through the steam conduit and cooling.

[0016] After steaming for 1-3 hours in the described glutinous rice processing step, that is, when the glutinous rice is half-cooked, the glutinous rice is taken out of the pot, and 10-30% of the...

Embodiment 1

[0023] Soak 33kg of high-quality glutinous rice for 3 hours, cook at 90-100°C for 1-3 hours until half-cooked, take out the pot and sprinkle 3.3kg of water, return to the pot and continue cooking for 2-5 hours until fully cooked, take out the glutinous rice, knead it, cool it down to 5°C, and set aside; Stir glutinous rice, 12kg tea leaves, and 2kg distiller’s yeast evenly, put them in a fermenter and ferment at 5°C for 5-7 days, then infiltrate 22kg of pure water and continue to ferment at 15°C for 7-15 days to obtain wine marsh; put the wine marsh into a cooking device to heat and cook After boiling, the steam enters the condensation tank through the steam conduit to cool down to obtain the glutinous rice tea wine.

Embodiment 2

[0025] Soak 43kg of high-quality glutinous rice for 8 hours, cook at 90-100°C for 1-3 hours until half-cooked, take out the pot and sprinkle 13kg of water, return to the pot and continue cooking for 2-5 hours until fully cooked, take out the glutinous rice, knead it, cool it down to 10°C, and set aside; put the obtained glutinous rice Stir rice, 22kg tea leaves, and 4kg distiller's yeast evenly, put them in a fermentation tank and ferment at 20°C for 5-7 days, then infiltrate 64kg of pure water at 27°C and continue to ferment for 7-15 days to obtain wine marsh; put the wine marsh into a cooking device and heat and cook until After boiling, the steam enters the condensation tank through the steam conduit and cools down to obtain the glutinous rice tea wine.

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Abstract

The invention discloses a glutinous rice tea wine and its preparation method. The tea wine is prepared through fermenting and distilling 33-43% of high-quality glutinous rice, 12-22% of tea leaves and 2-4% of distiller's yeasts, wherein the high-quality glutinous rice and the tea leaves are adopted as raw materials, and the distiller's yeasts are treated as an auxiliary material. The method comprises the following steps: immersing the high-quality glutinous rice for 3-8h, steaming at 90-100DEG C for 2-5h to obtain cooked glutinous rice, taking out the cooked glutinous rice, kneading and dispersing, and cooling to 5-10DEG C for later use; uniformly stirring the obtained cooked glutinous rice, the tea leaves and the distiller's yeasts, placing the obtained mixture in a fermentation tank, fermenting at 5-20DEG C for 5-7d, soaking in purified water, and fermenting at 15-27DEG C for 7-15d to obtain vinasse; and putting the obtained vinasse in a stewing device, heating and stewing to boiling, and allowing a generated steam to go through a steam tube and enter a condensation tank to be cooled to obtain the tea wine. In the invention, the fermentation tank adopts an earthen jar, the material of the steam tube is wood or bamboo, and the condensation tank adopts an earthen cylinder, so the tea wine has the mellow taste of wines, preserves the fragrance and nutritional components of the tea leaves, and has the advantages of fragrance, pure color and good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and further belongs to the technical field of brewing wine with grain and tea, and specifically relates to a glutinous rice tea wine which not only has the aroma of wine but also preserves the aroma and nutritional components of tea, and has a good taste, good color and good taste. its preparation method. Background technique [0002] Tea and wine are commonly used drinks in people's daily life, but tea and wine are very different. Tea is a traditional health drink that contains many substances that are beneficial to the human body, such as sugar, protein, amino acids, etc.; wine is a A stimulating drink, the main ingredient in wine is alcohol, which can enhance blood circulation after entering the human body, but the nutritional content of wine is less. Ordinary tea wine is directly prepared from tea leaves and alcohol. The fusion of tea and wine is not good. If the tea and wine are no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 许其云
Owner 许其云
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