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Production process of tea flavor type liquor

A production process and liquor technology, which is applied in the field of tea-flavored liquor production, can solve the problems of light tea fragrance and clear taste, achieve high health and nutritional value, and increase the effect of human immunity

Inactive Publication Date: 2017-05-10
吴中区穹窿山福顺生物技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, "Formula and Production Method of Nutritious Tea Wine" (patent application number 02147706.X) discloses a production process of tea wine, and its technical problems are: the tea fragrance is light and the taste is clear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A production process of tea-flavored liquor, comprising the following steps:

[0025] (1) The green tea leaves are soaked in the boiling mineral water with the addition amount of 2g / L, cooled after two soaks, and filtered with a microfiltration membrane to obtain the tea water.

[0026] Select high-quality sorghum with full grains produced locally in Taiyuan, mix sorghum, rice and glutinous rice in a weight ratio of 55:12:3, soak in tea water above 60 °C for a day, then drain and steam in sequence to obtain cooked grains;

[0027] (2) cooling the cooked grains to 28-35°C, then sprinkle the activated distiller's yeast in turn, mix well with glutinous rice grains, then cool to room temperature, and then ferment in a pond to obtain fermented grains;

[0028] (3) the fresh green tea is successively subjected to fixing, initial kneading, piling, retanning, drying, then using supercritical CO2 fluid extraction technology extraction, and then concentrating through a molecular ...

Embodiment 2

[0035] A production process of tea-flavored liquor, comprising the following steps:

[0036] (1) The black tea leaves are soaked in the boiling mineral water with the addition amount of 1g / L, cooled after two soaks, and filtered with a microfiltration membrane to obtain the tea water.

[0037] Select high-quality sorghum with full grains produced locally in Taiyuan, mix sorghum, rice and glutinous rice in a weight ratio of 50:14:3, soak in tea water above 60°C for a day, then drain and steam in sequence to obtain cooked grains;

[0038] (2) cooling the cooked grains to 28-35°C, then sprinkle the activated distiller's yeast in turn, mix well with glutinous rice grains, then cool to room temperature, and then ferment in a pond to obtain fermented grains;

[0039] (3) the fresh black tea is successively subjected to fixing, initial kneading, piling, retanning, drying, and then using supercritical CO2 fluid extraction technology extraction, and then concentrating through a molecul...

Embodiment 3

[0046] A production process of tea-flavored liquor, comprising the following steps:

[0047] (1) The green tea leaves are soaked in the boiling mineral water with the addition amount of 4g / L, cooled after two soaks, and filtered with a microfiltration membrane to obtain the tea water.

[0048] Select high-quality sorghum produced locally in Taiyuan, mix sorghum, rice and glutinous rice in a weight ratio of 60:10:6, soak in tea water above 60°C for a day, then drain and steam in sequence to obtain cooked grains;

[0049] (2) cooling the cooked grains to 28-35°C, then sprinkle the activated distiller's yeast in turn, mix well with glutinous rice grains, then cool to room temperature, and then ferment in a pond to obtain fermented grains;

[0050] (3) The fresh green tea is successively subjected to fixing, initial kneading, piling, retanning, drying, then using supercritical CO2 fluid extraction technology extraction, and then concentrating through molecular distiller to obtain ...

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Abstract

The invention relates to the field of winemaking, particularly to a production process of a tea flavor type liquor. The production process specifically includes the steps of mixing and steaming sorghum, rice and glutinous rice, cooling down the mixture, adding in yeast, mixing with tea leaching solution, performing fermentation storage, distilling, aging and blending operations and the like. The tea flavor type liquor obtained through the production process is rich in tea flavor and soft and sweet in taste.

Description

technical field [0001] The invention relates to the field of winemaking, in particular to a production process of tea-flavor liquor. Background technique [0002] Tea-flavor liquor is a new type of mixed liquor, which is compatible with both tea and wine flavors. At present, there are still many difficulties in the production process of tea-flavored liquor, so there are few researches on the production process of tea-flavored liquor at home and abroad, and fewer tea-flavored liquors appear on the market. [0003] There are also some technical problems in the production process of tea-flavor liquor disclosed in the related art. For example, "Prescription and Production Method of Nutritional Tea Wine" (Patent Application No. 02147706.X) discloses a production process of tea wine, and the technical problem is that the tea fragrance is light and the taste is refreshing. SUMMARY OF THE INVENTION [0004] In view of the deficiencies of the prior art, the present invention prov...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12R1/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 史志晔
Owner 吴中区穹窿山福顺生物技术研究所
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