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Tea fragrant type white spirit and production process thereof

A production process and liquor technology, applied in the field of brewing, can solve the problem of low liquor yield (it can only reach 40-45%)

Active Publication Date: 2014-10-08
HUBEI CHIBIFU LIQUOR IND SALES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, "The formula and production method of nutritious tea wine" (patent application number 02147706.X) discloses a kind of production process of tea wine, and its existing technical problem is: the yield of wine is low (can only reach 40-45%)

Method used

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  • Tea fragrant type white spirit and production process thereof

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Embodiment 1

[0022] A kind of production technology of tea-flavor liquor, such as figure 1 shown, including the following steps:

[0023] Step 101: Soak the sorghum or rice raw material in water above 80°C for 22-26 hours, then drain and steam in sequence to obtain cooked grain.

[0024] Step 102: Spread the cooked grains to cool to 30-34°C, then sprinkle koji, cultivate bacteria in a box, mix well with grains, and then cool to 22-23°C, then enter the tank for fermentation to obtain fermented grains.

[0025] Step 103: The black tea is de-enzymed, first kneaded, heaped, retanned and dried in sequence, and then soaked in boiling water for 11-13 hours, and then the extract is separated.

[0026] Step 104: Mix the leaching solution and the fermented grains, and then successively carry out distillation and layer-by-layer extraction to obtain the product.

[0027] The above steps 101-102 complete the fermentation process of liquor, step 103 completes the fermentation process of dark tea, and ...

Embodiment 2

[0043] Step 1: Soak sorghum or rice raw materials in water above 80°C for 24 hours, then drain and steam for 50 minutes, take out the cooked grains and let it cool to 32°C, spread koji, mix well with 0.4% koji, and then cultivate bacteria in the box (24-26h), add 1:3 blending grains and mix well, blow to cool to 22-23°C, enter the tank for fermentation, and the fermentation period is 6-7 days.

[0044] Step 2: After fermenting the dark tea leaves, soak them in boiling water at about 90°C (tea water ratio 1:10) and mix well. Stir once every 4 hours. After soaking for 12 hours, separate the tea leaves from the extract and sterilize them for later use.

[0045] The third step: mix the fermented wine grains with the black tea extract, and then go up to the distillation, pick the wine layer by layer, and store it in grades.

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Abstract

The invention relates to the field of wine brewing and specifically relates to tea fragment type white spirit and a production process thereof. The production process for the tea fragrant type white spirit comprises the following steps: A, soaking sorghum or rice materials in water at a temperature over 80 DEG C to for 22-26 hours, then, drying, adding into a bottle and cooking to obtain cooked grains; B, spraying out and cooling the cooked grains to 30-34 DEG C, then, spreading distiller yeast, cultivating bacteria in a box, preparing grain stillage and uniformly stirring in sequence, cooling to 22-23 DEG C, then, adding into a tank and fermenting to obtain fermented grains; C, removing water, kneading, piling, re-kneading and drying black tea in sequence, then soaking in boiled water for 11-13 hours, and separating out a leachate; D, mixing the leachate with the fermented grains, and then adding the mixture into the bottle and distilling, layering and storing liquor to obtain the product. The unique-style tea fragrant type white spirit prepared by the production process of the tea fragment type white spirit provided by the invention has higher healthcare and nutrition value, has a better effect for increasing the body immunity and preventing diseases, and is better in mouthfeel.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a tea-flavored liquor and a production process thereof. Background technique [0002] Tea-flavored liquor is a new type of mixed liquor, which is compatible with two flavors of tea and wine. At present, there are still many difficulties in the production process of tea-flavored liquor, so there are few studies on the production process of tea-flavored liquor at home and abroad, and there are even fewer tea-flavored liquors on the market. [0003] There are also some technical problems in the production process of the disclosed tea-flavored liquor in the related art. For example, "The formula and production method of nutritious tea wine" (patent application number 02147706.X) discloses a kind of production technology of tea wine, and its existing technical problem is: the yield of wine is low (can only reach 40-45%). Contents of the invention [0004] The object of the present invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
Inventor 周方谱张志雄
Owner HUBEI CHIBIFU LIQUOR IND SALES CO LTD
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