Tea stalk fermentation type tea wine and brewing method thereof

A fermented, tea and wine technology, applied in the field of food processing, can solve the problems of underutilization, etc., achieve the effect of improving immunity, preventing stroke, and low production cost

Inactive Publication Date: 2019-05-21
杨国军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a by-product of tea processing, tea stems are crude tea produced by machine-picked green tea. The weight of tea stems accounts for more than 20% of the total output of crude tea. Currently, these tea stems are sold at a price of 0.12-0.15 yuan / catties, or even As fuel, but tea stems also contain more tea polyphenols, tea polysaccharides, reducing sugars, cellulose and other substances, these resources have not yet been fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A green tea stalk fermented tea wine, wherein the raw materials of the green tea stalk fermented tea wine include the following components in parts by weight:

[0029] 50 parts of tea stems, 50 parts of corn, 0.8 parts of distiller's yeast, 10 parts of wheat bran, and 100 parts of water.

[0030] The brewing method of the green tea stalk fermented tea wine, the method comprises the following steps:

[0031] 1) Soak the corn in water until the rice grains are saturated with water, and cook until the corn is completely ripe without heart, remove the sundries, wash it, drain the water, and get the steamed corn; cool the steamed corn, add distiller's yeast Carry out saccharification, ferment and check when there is juice in the corn, take it out to get the fermented corn;

[0032] 3) Fresh tea stalks are made into tea stalk granules, graded, dried, soaked, and steamed without raw hearts to obtain steamed tea stalks; the steamed tea stalks are cooled, and distiller’s yeast ...

Embodiment 2

[0041] A green tea stalk fermented tea wine, wherein the raw materials of the green tea stalk fermented tea wine include the following components in parts by weight:

[0042] 50 parts of tea stems, 50 parts of corn, 0.8-0.9 parts of distiller's yeast, 10 parts of wheat bran, and 120 parts of water.

[0043] The brewing method of the green tea stalk fermented tea wine, the method comprises the following steps:

[0044] 1) Soak the corn in water until the rice grains are saturated with water, and cook until the corn is completely ripe without heart, remove the sundries, wash it, drain the water, and get the steamed corn; cool the steamed corn, add distiller's yeast Carry out saccharification, ferment and check when there is juice in the corn, take it out to get the fermented corn;

[0045] 2) Fresh tea stalks are made into tea stalk granules, graded, dried, soaked, and steamed without raw hearts to obtain steamed tea stalks; the steamed tea stalks are cooled, and distiller’s ye...

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PUM

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Abstract

The invention belongs to the field of food processing, and relates to tea stalk fermentation type tea wine and a brewing method thereof. The tea stalk fermentation tea wine comprises, by weight, the following raw materials: 50 parts of tea stalks, 50 parts of corn, 0.8-0.9 part of distiller's yeast, 10 parts of wheat bran and 80-200 parts of water. The brewing method comprises the following steps:soaking the corn and the tea stalks respectively, steaming, adding the distiller's yeast for saccharification, fermentating; mixing and stirring the fermented corn, tea stalks and wheat bran uniformly, fermenting for 2-3 days, and distilling to obtain wine of 45-50 DEG C; and taking distiller's grains after wine, removing the tea stalks to obtain corn distiller's grains, steaming at 80-100 DEG Cfor 10-20 minutes, cooling to 30-35 DEG C, adding the distiller's yeast, adding the steamed tea stalks, stirring uniformly, fermenting for 10-12 days, and brewing to obtain the wine. The tea stalks are used for making wine, the tea waste is fully utilized, the cost is reduced, and the added value is increased.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to tea stem fermented tea wine and a brewing method. Background technique [0002] As a by-product of tea processing, tea stems are crude tea produced by machine-picked green tea. The weight of tea stems accounts for more than 20% of the total output of crude tea. Currently, these tea stems are sold at a price of 0.12-0.15 yuan / catties, or even It can be used as fuel, but tea stems also contain more tea polyphenols, tea polysaccharides, reducing sugars, cellulose and other substances, and these resources have not been fully utilized at present. Therefore, how to realize the in-depth transformation and comprehensive utilization of tea processing waste, develop high value-added products, improve the economic efficiency of enterprises and the level of industry management, and realize the upgrading of traditional industries has become a top priority. Contents of the invention [0003] The...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/026
Inventor 杨国军
Owner 杨国军
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