Preparation method of fermented low alcohol content green tea rice wine

Abstract

The invention discloses a preparation method of fermented low alcohol content green tea rice wine. The preparation method comprises the steps that according to the mass ratio of sticky rice and waterbeing 1 to 2, the rice is socked for 24h at a room temperature to fully absorb moisture, the rice is drained off, after water steam by steam for 30-50min, the rice is drip-washed by aquaesterilisata and cooled to 30-40 DEG C, at the same time, the rice is stirred to particle shapes without caking. According to the ratio of 1 to (1-3), smashed green tea leaves are added into 80-90 DEG C of water tobe socked for 8-15 min, according to the ratio of tea and the rich being 1 to 100-1 to 300, the tea leaves and tea liquor are added into the cooled sticky rice, 1-3% of liqueur koji (the flowmeter ofthe drained sticky rich) is added, after evenly stirring, the liquor is placed 22-30 DEG C of a constant temperature incubator, after 20-26h, according to the ratio of 1 to (1-3), aquaesterilisataiaadded, fermentation is continuously conducted for 36-84h, after clarifying and filtering, sterilization is conducted, and the lower alcohol content green tea rich wine is obtained. According to the method, the fermented low alcohol content green tea rice wine has both nutrition and flavor of the green tea and the rich wine, tea polyphenol and other antioxidant active substances are richly contained, color, smell, taste and a healthcare function are excellent, a production technology is simple, and realization of industrial production is easy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a method for preparing fermented low-alcohol green tea rice wine. Background technique [0002] With the improvement of living standards, people's consumption of alcohol is gradually changing from high-alcohol alcohol to low-alcohol alcohol. As a traditional low-alcohol fermented wine in my country, rice wine is usually made from glutinous rice and fermented with saccharification starter such as distiller's yeast. Rice wine is rich in various substances such as sugars, amino acids, vitamins, esters and proteins. It is nutritious and also has certain health care functions. The starch degradation product maltooligosaccharides in rice wine not only inhibits Clostridium perfringens that secretes toxins in the intestinal tract, but also promotes the absorption of calcium ions by the human body. However, ordinary rice wine has a single taste and nutrition, fewer product ...

AI Technical Summary

Problems solved by technology

At present, there have been some studies on fermented tea wine, but the utilization of tea leaves is not economical enough, and the effective components such as tea polyphenols have not been fully utilized.

At present, the market share of Pu-erh tea wine and oolong tea wine on the market is relatively low, and the types and production methods of green tea wine are relatively simple, mainly blended tea wine, although the extraction type tea wine can maintain the original flavor of tea leaves. Original taste, but active ingredients such as tea polyphenols cannot be extracted well, and tea wine is still in its infancy as a health wine

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