阅读说明：本技术 一种茉莉花茶酒的制备方法 (Preparation method of jasmine tea wine ) 是由 韩非 于 2021-07-16 设计创作，主要内容包括：本发明公开了一种茉莉花茶酒的制备方法,包括有基酒和茉莉花茶,所述基酒为清香型白酒,茉莉花茶由茉莉花鲜花与绿茶通过窨制方法制得并装进无纺布袋中备用,包括以下步骤：A1、将无纺布袋中的茉莉花茶浸泡在装有基酒的陶缸中,得到一级原液酒；A2、将浸泡期满后的一级原液酒用500目的滤网进行过滤得到二级原液酒；A3、在二级原液酒中加入添加剂,得到三级原液酒；A4、将三级原液酒存放于陶缸中保存30-45天,从而得到四级原液酒；A5、将四级原液酒通过精度为0.01微米的过滤装置进行过滤后,即得到茉莉花茶酒。本发明制得的茉莉花茶酒酒体平衡,口感更加香甜、醇厚、持久,口感柔和,回味悠长。(The invention discloses a preparation method of jasmine tea wine, which comprises base wine and jasmine tea, wherein the base wine is faint scent white spirit, the jasmine tea is prepared by jasmine flowers and green tea through a scenting method and is filled in a non-woven fabric bag for later use, and the preparation method comprises the following steps: a1, soaking jasmine tea in the non-woven fabric bag in a pottery jar filled with base wine to obtain first-grade stock solution wine; a2, filtering the primary raw liquor after the soaking period by using a 500-mesh filter screen to obtain secondary raw liquor; a3, adding additives into the secondary stock solution wine to obtain a tertiary stock solution wine; a4, storing the third-level stock solution wine in a pottery jar for 30-45 days to obtain a fourth-level stock solution wine; a5, filtering the four-stage stock solution wine by a filtering device with the precision of 0.01 micron to obtain the jasmine tea wine. The jasmine tea wine prepared by the invention has balanced wine body, more fragrant, sweet, mellow and lasting taste, soft taste and long aftertaste.)

1. A preparation method of jasmine tea wine comprises base wine and jasmine tea, and is characterized in that: the base wine is faint scent white spirit, the jasmine tea is prepared by jasmine flower and green tea through a scenting method and is filled in a non-woven fabric bag for later use, and the method comprises the following steps:

a1, soaking jasmine tea in the non-woven fabric bag in a pottery jar filled with base wine, wherein the weight ratio of the base wine to the jasmine tea is 45-60:1, and soaking for 35-60 days to obtain first-grade stock solution wine;

a2, filtering the primary raw liquor after the soaking period by using a 500-mesh filter screen to obtain secondary raw liquor;

a3, adding an additive into the secondary stoste wine, wherein the additive is one or a combination of sucrose, fructo-oligosaccharide, erythritol, acesulfame potassium and xylitol, so as to obtain a tertiary stoste wine;

a4, storing the third-level stock solution wine in a pottery jar for 30-45 days to obtain a fourth-level stock solution wine;

a5, filtering the four-stage stock solution wine by a filtering device with the precision of 0.01 micron to obtain the jasmine tea wine.

2. The method for preparing jasmine tea wine according to claim 1, wherein the jasmine tea wine comprises the following steps: the scenting method of the jasmine tea further comprises the following steps:

b1, picking green tea before Qingming every year, and placing the green tea in a dark and ventilated environment for more than five months after frying, spiral and drying;

b2, picking up fresh jasmine flower in 6-9 months per year, and scenting with tea at least twice under the temperature of 105-110 ℃.

3. The method for preparing jasmine tea wine according to claim 1, wherein the jasmine tea wine comprises the following steps: the fen-flavor liquor is prepared by adopting a traditional pure grain solid state fermentation brewing method, taking sorghum as a raw material and barley and pea starter propagation as a saccharification leaven, and distilling out original liquor with the alcoholic strength of 65 degrees or more after fermentation in a ground jar.

4. The method for preparing jasmine tea wine according to claim 3, wherein the jasmine tea wine comprises the following steps: when the original pulp white spirit with the alcoholic strength of 65 degrees or more is adopted as base wine, in the step A3, an additive is added into the secondary raw liquid wine, wherein the additive is one or the combination of sucrose, fructo-oligosaccharide, erythritol, acesulfame potassium and xylitol, and then the alcohol degree reduced according to the requirement is blended, and purified water is added according to the proportion to obtain the tertiary raw liquid wine.

5. The method for preparing jasmine tea wine according to claim 1, wherein the jasmine tea wine comprises the following steps: the base wine is stored in a cellar for more than three years by using a ceramic jar, the temperature of the cellar storage environment is not more than 30 ℃, and the relative humidity is 65-75%.

6. The method for preparing jasmine tea wine according to claim 1, wherein the jasmine tea wine comprises the following steps: and step A1, soaking for 35-60 days in an environment without peculiar smell, open fire, light and ventilation, with the temperature not more than 30 ℃ at most and without specific humidity requirement to obtain the primary stock solution wine.

7. The method for preparing jasmine tea wine according to claim 1, wherein the jasmine tea wine comprises the following steps: and step A5, sealing the jar for storage of the jasmine tea wine obtained after filtering.

8. The method for preparing a jasmine tea wine according to claim 1 or 7, wherein: and (4) bottling, transporting and selling the jasmine tea wine.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a preparation method of jasmine tea wine.

Background

The existing tea wine processing methods comprise the following three types: traditional extraction methods, distillation extraction methods and co-fermentation methods. Wherein, (1) the traditional leaching method: the method is divided into two types, namely a base wine direct soaking material and a clear water soaking material, the tea wine prepared by the existing method for directly soaking the base wine in the material has the problems of heavy tea bitterness, insufficient tea fragrance, high alcoholic strength, dominant distiller's yeast taste and the like, and the wine body has impurities which are difficult to remove after the water is added for reducing the alcohol content, for example, the base wine after the alcohol content is directly used for soaking, such as rice wine or low-alcohol grain wine, compared with high-alcohol base wine, the beneficial components (tea polyphenol) in the tea wine are fewer, and the unique taste and fragrance of tea are lighter; compared with the method of directly soaking the material by base wine, the method of soaking the material by clear water has the advantages that the clear water has poor extraction effect on the tea polyphenol and other substance elements in the tea, and the raw materials are easy to deteriorate in the soaking process. (2) Distillation extraction method: the material is put into water for high-temperature distillation extraction, the method adopts the technologies of high-temperature distillation, squeezing and the like, high-concentration liquid additives such as tea concentrated solution, tea flavor and the like are obtained after filtration and extraction, and then other ingredients and additives with heavier fragrance such as fruit juice and the like are added into base wine together, so that the final product is obtained. The tea wine is prepared and produced by adopting additives such as extracting solution, concentrated essence and the like, and the aroma and the taste of the raw materials cannot be tasted through smell sense and taste sense due to high concentration and small using amount. The wine smells only with the taste of the distiller's yeast, is no different from the common white spirit when being drunk, and has no tea flavor and impure tea fragrance. (3) A co-fermentation method: grains and materials are fermented together, and the method adopts the brewing raw materials of the base wine, tea leaves or other materials and fruits which can be used as both medicine and food, and the like, and the raw materials are stirred in proportion and then fermented and distilled together. The tea wine brewed by the co-fermentation method has the defects of no tea color, light tea flavor and the like, and the content of beneficial substance elements such as tea polyphenol, theophylline and the like in the finished product wine body is obviously reduced after the mixed raw materials are distilled.

Therefore, how to prepare the scented tea wine with the brown color, clear wine body, and more fragrant, sweet, mellow and lasting mouthfeel becomes a technical problem which is urgently needed to be solved by manufacturers.

Disclosure of Invention

The invention aims to overcome the technical defects and provides a preparation method of jasmine tea wine.

In order to overcome the technical problems, the invention adopts the following technical scheme:

a preparation method of jasmine tea wine comprises base wine and jasmine tea, wherein the base wine is faint scent type white spirit, the jasmine tea is prepared by scenting jasmine flowers and green tea and filling the jasmine tea into a non-woven fabric bag for later use, and the preparation method comprises the following steps:

a1, soaking jasmine tea in the non-woven fabric bag in a pottery jar filled with base wine, wherein the weight ratio of the base wine to the jasmine tea is 45-60:1, and soaking for 35-60 days to obtain first-grade stock solution wine;

a2, filtering the primary raw liquor after the soaking period by using a 500-mesh filter screen to obtain secondary raw liquor;

a3, adding an additive into the secondary stoste wine, wherein the additive is one or a combination of sucrose, fructo-oligosaccharide, erythritol, acesulfame potassium and xylitol, so as to obtain a tertiary stoste wine;

a4, storing the third-level stock solution wine in a pottery jar for 30-45 days to obtain a fourth-level stock solution wine;

a5, filtering the four-stage stock solution wine by a filtering device with the precision of 0.01 micron to obtain the jasmine tea wine.

Preferably, the scenting method of the jasmine tea further comprises the following steps:

b1, picking green tea before Qingming every year, and placing the green tea in a dark and ventilated environment for more than five months after frying, spiral and drying;

b2, picking up fresh jasmine flower in 6-9 months per year, and scenting with tea at least twice under the temperature of 105-110 ℃.

Scenting, also called smoking, is a process for making scented tea. The tea base and fresh flowers which are just picked are mixed together, the flowers bloom, the tea base absorbs fragrance, and the tea fragrance and the flower fragrance are finally fused to prepare the scented tea.

Preferably, the fen-flavor liquor is prepared by adopting a traditional pure grain solid state fermentation brewing method, taking sorghum as a raw material and barley and pea starter propagation as a saccharification leaven, and distilling out original pulp liquor with the alcoholic strength of 65 degrees or more after fermentation in a ground jar.

The solid fermentation brewing of pure grain is one kind of spirit brewing process, which adopts traditional brewing process, and adopts grain as material, and through crushing, adding yeast, natural fermentation in mud pond or ceramic cylinder for certain time and high temperature distillation to produce spirit.

Preferably, when the original pulp white spirit with the alcoholic strength of 65 degrees or more is used as the base wine, in the step A3, an additive is added into the secondary raw liquid wine, wherein the additive is one or the combination of sucrose, fructo-oligosaccharide, erythritol, acesulfame potassium and xylitol, and then purified water is added according to the required blending degree of alcohol with reduced alcoholic strength according to the proportion to obtain the tertiary raw liquid wine.

Preferably, the base wine is stored in a cellar for more than three years by using a ceramic jar, the temperature of the cellar storage environment is not more than 30 ℃, and the relative humidity is 65-75%.

Preferably, in the step a1, the soaking environment is an environment without peculiar smell, open fire, light shielding and ventilation, the temperature is not more than 30 ℃ at most, and no specific humidity requirement, and the primary raw liquor wine is obtained after soaking for 35-60 days in the environment.

Preferably, in the step A5, the jasmine tea wine obtained after filtration is canned for storage.

Preferably, the jasmine tea wine is bottled, transported and sold.

The invention keeps the beneficial components in the original tea and the advantages of the fen-flavor liquor as much as possible, simultaneously ensures that the liquor body is the color of clear and transparent tea soup, has rich jasmine tea fragrance, effectively softens the special spicy taste of the liquor, reduces the original irritation of the liquor, ensures that the finished liquor is balanced in liquor body, and has fragrant, sweet, mellow and lasting taste, soft mouthfeel and long aftertaste.

Detailed Description

The first embodiment is as follows:

a preparation method of jasmine tea wine comprises base wine and jasmine tea, wherein the base wine is faint scent type white spirit, the jasmine tea is prepared by scenting jasmine flowers and green tea and filling the jasmine tea into a non-woven fabric bag for later use, and comprises the following steps:

a1, soaking jasmine tea in the non-woven fabric bag in a pottery jar filled with base wine, wherein the weight ratio of the base wine to the jasmine tea is 45-60:1, and soaking for 35-60 days to obtain first-grade stock solution wine;

a2, filtering the primary raw liquor after the soaking period by using a 500-mesh filter screen to obtain secondary raw liquor;

a3, adding an additive into the secondary stoste wine, wherein the additive is one or a combination of sucrose, fructo-oligosaccharide, erythritol, acesulfame potassium and xylitol, so as to obtain a tertiary stoste wine;

a4, storing the third-level stock solution wine in a pottery jar for 30-45 days to obtain a fourth-level stock solution wine;

a5, filtering the four-stage stock solution wine by a filtering device with the precision of 0.01 micron to obtain the jasmine tea wine.

In the step A2, filtering with a 500-mesh filter screen is adopted as the first coarse filtering, so as to separate the tea leaves from the base wine (i.e. solid-liquid separation), and the 500-mesh filter screen can just filter out all the impurities visible to the naked eye.

In the step A3, the additive is a sweetening agent, and the proper amount of sweetness is increased, so that the bitter taste of the tea in the jasmine tea wine can be better neutralized, and the taste of the jasmine tea wine is better.

And step A4, storing the third-level stoste wine in a pottery jar for 30-45 days, aiming at better and more fully fusing the wine, water and additives in the third-level stoste wine, thereby further improving the taste of the tea wine. The ceramic jar is adopted for facilitating further accelerating the aging of the tea wine and reducing the foreign flavor in the tea wine. The pottery jar for storing wine still needs to be stored for 30-45 days in an environment without peculiar smell, open fire, light and ventilation, the temperature of no more than 30 ℃ at most and no specific humidity requirement.

In the step A5, after alcohol degree reduction work is finished, insoluble impurities can be separated out from the wine body due to the difference of the solubility saturation of the tea leaves between the wine and water, and the impurities are more obvious after short-term storage. After repeated experiments, after filtering by adopting a filtering device with the precision of more than 0.01 micron, macroscopic impurities in the wine body can be thoroughly filtered. Through this precision filtration, even finished product wine is deposited for a long time, can not have other impurity production yet, and the wine body can be clear transparent tea liquor color all the time.

As a preferred embodiment, the scenting method of the jasmine tea further comprises the following steps:

b1, picking green tea before Qingming every year, and placing the green tea in a dark and ventilated environment for more than five months after frying, spiral and drying;

b2, picking up fresh jasmine flower in 6-9 months per year, and scenting with tea at least twice under the temperature of 105-110 ℃.

Scenting, also called smoking, is a process for making scented tea. The tea base and fresh flowers which are just picked are mixed together, the flowers bloom, the tea base absorbs fragrance, and the tea fragrance and the flower fragrance are finally fused to prepare the scented tea.

After the green tea and the fresh jasmine flower are subjected to a plurality of scenting processes, the scented tea has stronger fragrance and longer fragrance. Because a large-capacity earthen jar (such as one ton earthen jar) is used for soaking raw materials, and tea leaves are subjected to the processes of scenting, frying, airing and the like, the broken tea leaves are inevitable, and in order to more easily and conveniently separate the tea leaves from base wine (namely, the solid-liquid separation work) and simultaneously make a large amount of tea leaves and the base wine better and more fully contact, 2 jin of tea leaves are selected to be packed into one unit and are put into a non-woven fabric bag for later use.

As a preferred embodiment, the fen-flavor liquor is prepared by adopting a traditional pure grain solid state fermentation brewing method, using sorghum as a raw material and barley and pea starter propagation as saccharification leaven, and distilling out original pulp liquor with the alcoholic strength of 65 degrees or more after fermenting in a ground jar.

The solid fermentation brewing of pure grain is one kind of spirit brewing process, which adopts traditional brewing process, and adopts grain as material, and through crushing, adding yeast, natural fermentation in mud pond or ceramic cylinder for certain time and high temperature distillation to produce spirit.

As a preferred embodiment, when virgin stock white spirit with an alcoholic strength of 65 degrees or more is used as base liquor, in step a3, an additive is added to the secondary raw liquor, wherein the additive is one or a combination of sucrose, fructo-oligosaccharide, erythritol, acesulfame potassium and xylitol, and then purified water is added in proportion according to the alcoholic strength reduced as required to obtain the tertiary raw liquor.

The additive is a sweetening agent, the adding proportion is adjusted according to different tastes, and the bitter taste of tea in the jasmine tea wine can be better neutralized by properly increasing the sweetness, so that the taste of the jasmine tea wine is better.

As a preferred embodiment, the base wine is stored in a cellar in a pottery jar for more than three years, the temperature of the cellar storage environment is not more than 30 ℃, and the relative humidity is 65-75%.

Compared with the edible alcohol, the fen-flavor liquor is healthier, has less fusel and lighter vinasse taste, and is more favorable for fusing and exciting the taste of the tea leaves.

In a preferred embodiment, in step a1, the soaking environment is free of peculiar smell, free of open fire, protected from light and ventilated, the temperature is not higher than 30 ℃ at most, and the environment is free of specific humidity requirement, and the primary raw liquor wine is obtained after soaking for 35-60 days in the environment.

The primary stock solution wine is obtained by soaking the primary stock solution wine in an environment with no peculiar smell, no open fire, light shielding and ventilation, the highest temperature of not more than 30 ℃ and no specific humidity requirement for 35-60 days according to the weight ratio of 45-60:1, the taste of the base wine and the tea is perfectly blended, the tea fragrance in the tea wine can reach a better state, and the fragrance, the taste and the like have no obvious difference change under the condition that the time is more than 60 days. In addition, the ceramic jar is selected because the structure has good air permeability, and the micropores of the ceramic can effectively accelerate the aging of the white spirit and reduce the foreign flavor in the white spirit. In the white spirit, dry and spicy micromolecule substances can be diffused out through the pores on the pottery, so that the spirit body becomes soft, the dry and spicy taste is obviously reduced, and external trace air can also permeate into the pottery to form a micro-oxygen environment to perform slow oxidation-reduction reaction with chemical substances in the white spirit, thereby promoting the aging of the spirit.

As a preferred embodiment, in step a5, the jasmine tea wine obtained after filtration is canned and stored.

As a preferred embodiment, the jasmine tea wine is bottled, transported and sold.

Example two:

a preparation method of jasmine tea wine comprises base wine and jasmine tea, wherein the base wine is faint scent type white spirit, the jasmine tea is prepared by scenting jasmine flowers and green tea and filling the jasmine tea into a non-woven fabric bag for later use, and comprises the following steps:

a1, soaking jasmine tea in the non-woven fabric bag in a pottery jar filled with base wine, wherein the weight ratio of the base wine to the jasmine tea is 50:1, and soaking for 45 days to obtain first-grade stock solution wine;

a2, filtering the primary raw liquor after the soaking period by using a 500-mesh filter screen to obtain secondary raw liquor;

a3, adding an additive into the secondary stoste wine, wherein the additive is xylitol, and obtaining a tertiary stoste wine;

a4, storing the third-level stock solution wine in a pottery jar for 35 days to obtain a fourth-level stock solution wine;

a5, filtering the four-stage stock solution wine by a filtering device with the precision of 0.01 micron to obtain the jasmine tea wine.

In the step A2, filtering with a 500-mesh filter screen is adopted as the first coarse filtering, so as to separate the tea leaves from the base wine (i.e. solid-liquid separation), and the 500-mesh filter screen can just filter out all the impurities visible to the naked eye.

In the step A3, the additive is a sweetening agent, and the proper amount of sweetness is increased, so that the bitter taste of the tea in the jasmine tea wine can be better neutralized, and the taste of the jasmine tea wine is better.

And step A4, storing the third-level stoste wine in a pottery jar for 35 days, and aiming at better and more fully fusing the wine, water and additives in the third-level stoste wine so as to further improve the taste of the tea wine. The ceramic jar is adopted for facilitating further accelerating the aging of the tea wine and reducing the foreign flavor in the tea wine. The pottery jar for storing wine still needs to be stored for 35 days in an environment without peculiar smell, open fire, light and ventilation, the temperature of the pottery jar does not exceed 30 ℃ at most and no specific humidity requirement.

In the step A5, after alcohol degree reduction work is finished, insoluble impurities can be separated out from the wine body due to the difference of the solubility saturation of the tea leaves between the wine and water, and the impurities are more obvious after short-term storage. After repeated experiments, after filtering by adopting a filtering device with the precision of more than 0.01 micron, macroscopic impurities in the wine body can be thoroughly filtered. Through this precision filtration, even finished product wine is deposited for a long time, can not have other impurity production yet, and the wine body can be clear transparent tea liquor color all the time.

As a preferred embodiment, the scenting method of the jasmine tea further comprises the following steps:

b1, picking green tea before Qingming every year, and placing the green tea in a dark and ventilated environment for more than five months after frying, spiral and drying;

b2, picking up fresh jasmine flower in 6-9 months per year, and scenting with tea at least twice under the temperature of 105-110 ℃.

Scenting, also called smoking, is a process for making scented tea. The tea base and fresh flowers which are just picked are mixed together, the flowers bloom, the tea base absorbs fragrance, and the tea fragrance and the flower fragrance are finally fused to prepare the scented tea.

After the green tea and the fresh jasmine flower are subjected to a plurality of scenting processes, the scented tea has stronger fragrance and longer fragrance. Because a large-capacity earthen jar (such as one ton earthen jar) is used for soaking raw materials, and tea leaves are subjected to the processes of scenting, frying, airing and the like, the broken tea leaves are inevitable, and in order to more easily and conveniently separate the tea leaves from base wine (namely, the solid-liquid separation work) and simultaneously make a large amount of tea leaves and the base wine better and more fully contact, 2 jin of tea leaves are selected to be packed into one unit and are put into a non-woven fabric bag for later use.

As a preferred embodiment, the fen-flavor liquor is prepared by adopting a traditional pure grain solid state fermentation brewing method, using sorghum as a raw material and barley and pea starter propagation as saccharification leaven, and distilling out original pulp liquor with the alcoholic strength of 65 degrees or more after fermenting in a ground jar.

The solid fermentation brewing of pure grain is one kind of spirit brewing process, which adopts traditional brewing process, and adopts grain as material, and through crushing, adding yeast, natural fermentation in mud pond or ceramic cylinder for certain time and high temperature distillation to produce spirit.

As a preferred embodiment, when virgin stock white spirit with an alcoholic strength of 65 degrees or more is used as base liquor, in step a3, an additive, which is xylitol, is added to the secondary stock wine, and then alcohol degrees with reduced alcoholic strength are blended as required, and purified water is added in proportion to obtain the tertiary stock wine.

The additive is a sweetening agent, the adding proportion is adjusted according to different tastes, and the bitter taste of tea in the jasmine tea wine can be better neutralized by properly increasing the sweetness, so that the taste of the jasmine tea wine is better. The taste of sucrose is the best, but considering the small drinking requirement of diabetics, xylitol is finally selected. Xylitol also has a taste and sweetness closest to sucrose compared to other sweeteners.

As a preferred embodiment, the base wine is stored in a cellar in a pottery jar for more than three years, the temperature of the cellar storage environment is not more than 30 ℃, and the relative humidity is 70%.

Compared with the edible alcohol, the fen-flavor liquor is healthier, has less fusel and lighter vinasse taste, and is more favorable for fusing and exciting the taste of the tea leaves.

In a preferred embodiment, in step a1, the soaking environment is free of peculiar smell, free of open fire, protected from light and ventilated, the temperature is not higher than 30 ℃ at most, and the environment is free of specific humidity requirement, and the primary raw liquor wine is obtained after soaking in the environment for 45 days.

By experimental comparison, as 50:1, the primary raw liquor is obtained by soaking the primary raw liquor for 45 days in an environment with no peculiar smell, no open fire, no light and ventilation, no more than 30 ℃ at the highest temperature and no specific humidity requirement in a storage environment, the taste of the base liquor and the tea is perfectly blended, the tea aroma in the tea liquor can reach an optimal state, and under the condition that the time is more than 45 days, the aroma, the taste and the like have no obvious difference change. In addition, the ceramic jar is selected because the structure has good air permeability, and the micropores of the ceramic can effectively accelerate the aging of the white spirit and reduce the foreign flavor in the white spirit. In the white spirit, dry and spicy micromolecule substances can be diffused out through the pores on the pottery, so that the spirit body becomes soft, the dry and spicy taste is obviously reduced, and external trace air can also permeate into the pottery to form a micro-oxygen environment to perform slow oxidation-reduction reaction with chemical substances in the white spirit, thereby promoting the aging of the spirit.

As a preferred embodiment, in step a5, the jasmine tea wine obtained after filtration is canned and stored.

As a preferred embodiment, the jasmine tea wine is bottled, transported and sold.

Although the present invention has been described with reference to preferred embodiments, the above embodiments are not intended to limit the present invention. Those skilled in the art can use the above teachings to make various changes, modifications, and equivalents of the invention without departing from the scope of the invention. Therefore, any simple modification, equivalent change and modification of the above embodiment ratio according to the technical essence of the present invention should fall within the protection scope of the technical solution of the present invention, unless departing from the content of the technical solution of the present invention.