CN-122012207-A - Method for producing tea-flavored white spirit by using black tea and tea-flavored white spirit

Abstract

The invention provides a method for producing tea-flavored white spirit by using black tea and the tea-flavored white spirit thereof, belonging to the technical field of white spirit manufacturing. The black tea powder is added into the vinasse to participate in collaborative fermentation in sealing fermentation for the fifth to seventh rounds, and the addition amount is 5 per mill to 1 percent of the total weight of the vinasse. The method provided by the invention fundamentally solves the difficult problems of poor degree of fusion and stability of tea aroma and bouquet in the existing tea wine process, and successfully brewed the high-quality white wine with mellow Maotai-flavor and unique tea charm of black tea, and the style of the wine body is expressed as 'the Maotai-flavor compound tea charm, full, mellow, fine and soft'.

Inventors

• ZHOU FANGPU
• LI JING
• WU PINGPING

Assignees

• 赤壁市三国酒业有限公司

Dates

Publication Date

20260512

Application Date

20260224

Claims (10)

1. 1. The method for producing the tea-flavored white spirit by using the black tea is characterized by comprising the following steps of: Baking the black tea powder to obtain baked black tea powder; adjusting the water content of the steamed cereal materials, inoculating distiller's yeast, stacking and fermenting, performing sealed fermentation on the obtained stacked distiller's grains for 28-32 days, and separating distiller's grains and white spirit; Repeating the method for preparing the vinasse by the vinasse according to the steamed cereal grain material for seven rounds; the period of the second round-fourth round sealing fermentation is 40-45 days; the period of the fifth round to the seventh round of sealing fermentation is 44-46 days, and the baking black tea powder is inoculated during the fifth round to the seventh round of sealing fermentation; Aging the white spirit separated in the second round to the seventh round to obtain the tea-flavored white spirit.
2. 2. The method of claim 1, wherein the baking temperature is 80-90 ℃.
3. 3. The method of claim 1, wherein the baking time is 30-60 min.
4. 4. The method of claim 1, wherein the particle size of the black tea powder is 60-120 mesh.
5. 5. The method of claim 1, wherein the baked dark green tea powder is incorporated in an amount of 5% to 1% by mass of the distillers grains.
6. 6. The method of any one of claims 1-5, wherein the black tea comprises at least one of green brick tea, fuzhuan tea, black brick tea, huazhuan tea, kang Zhuancha, pu' er compressed tea, liupu tea and Mizhuan tea.
7. 7. The method of claim 1, wherein the distiller's yeast is inoculated with the wine tails, the inoculation amount of the wine tails is 1.5% -2.5% of the weight of cereal grain materials, and the alcoholicity of the wine tails is 8% -15% vol.
8. 8. The method of claim 1, wherein the stacking fermentation has a stacking temperature of 28-32 ℃; and ending fermentation when the system temperature of the stacking fermentation is 45-50 ℃.
9. 9. The method of any one of claims 1-5 and 7-8, wherein the method of separating distillers grains from white spirit comprises distillation.
10. 10. The tea-flavored white spirit prepared by the method of any one of claims 1 to 9.

Description

Method for producing tea-flavored white spirit by using black tea and tea-flavored white spirit Technical Field The application belongs to the technical field of white spirit manufacturing, and particularly relates to a method for producing tea-flavored white spirit by using black tea and the tea-flavored white spirit. Background Maotai-flavor liquor takes important place in the Chinese liquor market by virtue of complex processes and unique flavors such as burnt flavor and burnt flavor, but the flavors have limitation on acceptance for consumers who are in primary contact or prefer light flavors. The green brick tea is post-fermented black tea, is rich in functional components such as tea polyphenol (content is usually more than or equal to 12%), tea polysaccharide and the like, has good compatibility with Maotai-flavor theory in flavor characteristics of staleness, alcohol and the like, and becomes a preferable raw material for improving the palatability of the Maotai-flavor white spirit. The tea wine products in the current market mostly adopt a post-adding process (such as a gradient extraction-soaking method disclosed in CN 120082413A) of 'tea leaves/tea extracts for directly soaking finished wine', and the post-adding process has obvious defects that tea aroma and wine aroma are only physically mixed, deep fusion of molecular layers cannot be realized, so that the aroma is uncoordinated, the taste is separated, precipitation is easy to generate after long-term storage, and the stability of the product is influenced. Disclosure of Invention The invention provides a tea-flavored white spirit prepared by a method for producing tea-flavored white spirit by using black tea, which has the characteristics of natural flavor fusion and high stability. The invention provides a method for producing tea-flavored white spirit by using black tea, which comprises the following steps: Baking the black tea powder to obtain baked black tea powder; adjusting the water content of the steamed cereal grain materials, inoculating distiller's yeast, stacking and fermenting, sealing and fermenting the obtained stacked distiller's grains, and separating distiller's grains and distilled spirit; Repeating the method for preparing the vinasse by the vinasse according to the steamed cereal grain material for seven rounds; the period of the second round-fourth round sealing fermentation is 40-45 days; the period of the fifth round to the seventh round of sealing fermentation is 44-46 days, and the baking black tea powder is inoculated during the fifth round to the seventh round of sealing fermentation; Aging the white spirit separated in the second round to the seventh round to obtain the tea-flavored white spirit. Preferably, the baking temperature is 80-90 ℃. Preferably, the baking time is 30-60 min. Preferably, the particle size of the black tea powder is 60-120 meshes. Preferably, the access amount of the baked black tea powder accounts for 5-1% of the mass of the vinasse. Preferably, the black tea comprises at least one of green brick tea, fuzhuan brick tea, black brick tea, huazhuan brick tea, kang Zhuancha, pu' er compressed tea, liupu tea and rice brick tea. Preferably, the wine tails are simultaneously connected when the distiller's yeast is connected, the inoculation amount of the wine tails is 2% of the weight of cereal materials, and the alcoholicity of the wine tails is 8-15% vol. Preferably, the stacking temperature of the stacking fermentation is 28-32 ℃; and ending fermentation when the system temperature of the stacking fermentation is 45-50 ℃. Preferably, the method for separating distillers grains from white spirit comprises distillation. The invention provides tea-flavored white spirit prepared by the method. The invention provides a method for producing tea-flavored white spirit by using black tea, which has the following beneficial effects: Deeply blending the flavor, namely enabling tea aroma and sauce aroma to synergistically act in a microbial metabolism process through a process of crushing, baking and segmented fermentation to form an integrated style of 'sauce aroma is bone and tea aroma is charm', and the integrated style is not simple superposition of a traditional soaking method; The stability is high, after the tea powder participates in fermentation, the active ingredients of the tea powder are fully combined with the wine body, so that the problems of precipitation and flavor separation which are easy to generate by a soaking method are solved; The green brick tea has better taste, and the addition of the green brick tea softens the strong burnt smell of the Maotai-flavor wine, so that the wine body is mellow, fine and smooth, and the palatability is wider. The method provided by the invention has the characteristic of strong process controllability, and the excitation of the stale flavor and the baked flavor can be balanced through a large number of experiments to determine the baking temperature