CN103952260B - Production and processing technology of tea plant flower wine - Google Patents
Production and processing technology of tea plant flower wine Download PDFInfo
- Publication number
- CN103952260B CN103952260B CN201410192803.1A CN201410192803A CN103952260B CN 103952260 B CN103952260 B CN 103952260B CN 201410192803 A CN201410192803 A CN 201410192803A CN 103952260 B CN103952260 B CN 103952260B
- Authority
- CN
- China
- Prior art keywords
- flower
- wine
- camellia
- tea
- tea plant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 28
- 235000014101 wine Nutrition 0.000 title claims abstract description 28
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000012545 processing Methods 0.000 title claims abstract description 10
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 235000018597 common camellia Nutrition 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 240000001548 Camellia japonica Species 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241001164374 Calyx Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 3
- 230000034303 cell budding Effects 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000012976 tarts Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000209507 Camellia Species 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 5
- 240000003553 Leptospermum scoparium Species 0.000 description 5
- 235000015459 Lycium barbarum Nutrition 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a production and processing technology of a tea plant flower wine. The technology comprises the concrete steps of picking tea plant flowers, cleaning the tea plant flowers, performing hot air withering, performing high-temperature flower steaming, cooling at normal temperature, putting koji, packaging into jars and sealing, preserving heat and fermenting, and performing room-temperature deacidification. The invention provides the tea plant flower wine brewed by using the tea plant flowers as raw materials by virtue of a biological fermentation process; the tea plant flower wine is rich in wine flavor, abundant in mash, clear and transparent and rich in nutrient, and is a rare good wine; the wine also can be used as a condiment of a camellia type healthcare wine at the same time, can be appropriate for long-term drinking of people of all ages and both sexes, can be used for increasing the body nutrition and improving the body immunity, and has peculiar healthcare effects because of rich antioxidants.
Description
Technical field
The invention belongs to tea product manufacture field, particularly a kind of production and processing technology of tea plant flower wine.
Background technology
Tea Flower because of its vegetative period long, have accumulated a large amount of internal substance, containing the material that multiple human body is useful in Tea Flower, peculiar is that Antioxidants is very high, there are very high industrial abstract and commercial exploitation, the alternative materials that Tea Flower can be used as tealeaves extracts Polyphenols antioxidant, greatly reduces the cost of this series products, thus makes natural antioxidants substituted chemistry synthetized oxidation preventive agent become possibility in commercial operation.Measure according to analysis, containing tea-polyphenol, amino acid, tea polysaccharide, protein, saponin etc., more than 90% accounted for human body active substance in Tea Flower, have removing toxic substances, lipopenicillinase, hypoglycemic, anti-ageing, anticancer, press down cancer, nourishing, strengthen the effect such as body, skin maintenance.Simultaneously because manually pluck Tea Flower, be equivalent to do tea tree once stop sexual propagation " operation ", tea tree nutrient can be made abundant, there is promotion tea tree and to overfulfil a production target, improve the effect of tea leaf quality.Tea Flower is kept one's identity hidden over the past thousands of years in Chinese tea history always, nobody shows any interest in, and few people know to obtain its " truth ".Even to this day, not only the general population has little understanding to Tea Flower, and the people in tea township also knows little about it, and they are even the jinx of Tea Flower as tea tree.In the experience of tea grower, Tea Flower is the organ of multiplication of tea tree, and Tea Flower is long together with fruit fights for water and nutrient with tealeaves on branch, and for ensureing tea growth, tea grower will overtax one's nerves every year and nip off the flowers arduously.
Summary of the invention
The object of the invention is a kind of body health benefits to be provided according to the special efficacy of Tea Flower, there is the production and processing technology of the tea plant flower wine of nourishing function.
A production and processing technology for tea plant flower wine, its concrete steps are:
(1), Tea Flower is plucked: pluck fresh camellia flower just budding or just open in tea place early morning every day open season at camellia; Removing calyx and bennet;
(2), cleaning Tea Flower: with fresh camellia flower on the mesh transmission band of distilled water cleaning rotation, except impurity such as dusts;
(3), hot blast withers: within 3 hours, withered by 30 DEG C of hot-air dewaterings, make moisture slough 30 ~ 40%;
(4), high temperature steams flower: fresh camellia flower is placed in steamer 100 DEG C of water proof boilings on the shelf being placed with gauze and takes the dish out of the pot for 5 ~ 7 minutes;
(5), normal temperature cooling: the camellia just taken the dish out of the pot is cooled to 25 ~ 30 DEG C;
(6), Koji is thrown in: camellia flower cool and concentrated sweet yeast for brewing rice wine mixed by the weight ratio of 500:0.9 and also stir rapidly;
(7) altar sealing, is filled: first wide-mouth altar is carried out cleaning and sterilizing process, again by fully mixing after camellia load rapidly in the altar cleaned up, and jar central authorities with clean bamboo chopsticks turn clockwise gently altar central authorities leave one heat radiation duct, add the distilled water having dissolved residue sweet wine Koji a little along bamboo chopsticks to duct, once fill up aperture; And seal immediately;
(8), heat-preservation fermentation: control at 30 ~ 35 DEG C to the wide-mouth altar leavening temperature of sealing, ferment and can take out for 48 hours; Wide-mouth altar can not be moved during the fermentation, and can not stir the content fermented, in order to avoid content turns sour;
(9), room temperature deacidification: carry out secondary fermentation process through 2 ~ 3 days or longer for some time in the room fermentation camellia wine of 48 hours being placed on about 10 DEG C, removing tart flavour, and filter the remove portion camellia flower base of a fruit and namely obtain camellia wine.
The special efficacy that the present invention makes full use of Tea Flower carries out deep processing, and gained tea plant flower wine not only strong, the wrong liquid of aroma is abundant, and because its polyphenoils is abnormal abundant, has peculiar health-care effect.
Embodiment
Tea Flower is a kind of high-quality protein nutritive source, can match in excellence or beauty with universally acknowledged oxidation resistant plant Rosmarinus officinalis.
Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, the effect such as cancer-resisting and strengthening immunity, its protein, tea polysaccharide, tea-polyphenol, active antioxidant exceed allied substances content in tealeaves, and pesticide residue and heavy metal content are lower than EU criteria.It is a kind of without the need to cultivation again, rich reserves, every year reproducible natural resource.At present, the whole nation can gather fresh flower more than 400 ten thousand tons, can be made into dried flower raw material more than 50 ten thousand tons.But because people understand very few to effect of Tea Flower, therefore the deep processing development of Tea Flower is very limited.
The present invention to the further research and development of Tea Flower, show that a kind of Tea Flower that adopts is as the complete processing of main material production tea plant flower wine according to people in recent years.Its concrete steps are:
(1), Tea Flower is plucked: pluck fresh camellia flower just budding or just open in tea place early morning every day open season at camellia; Removing calyx and bennet;
(2), cleaning Tea Flower: with fresh camellia flower on the mesh transmission band of distilled water cleaning rotation, except impurity such as dusts;
(3), hot blast withers: within 3 hours, withered by 30 DEG C of hot-air dewaterings, make moisture slough 30 ~ 40%;
(4), high temperature steams flower: fresh camellia flower is placed in steamer 100 DEG C of water proof boilings on the shelf being placed with gauze and takes the dish out of the pot for 5 ~ 7 minutes;
(5), normal temperature cooling: the camellia just taken the dish out of the pot is cooled to 25 ~ 30 DEG C;
(6), Koji is thrown in: camellia flower cool and concentrated sweet yeast for brewing rice wine mixed by the weight ratio of 500:0.9 and also stir rapidly;
(7) altar sealing, is filled: first wide-mouth altar is carried out cleaning and sterilizing process, again by fully mixing after camellia load rapidly in the altar cleaned up, and jar central authorities with clean bamboo chopsticks turn clockwise gently altar central authorities leave one heat radiation duct, add the distilled water having dissolved residue sweet wine Koji a little along bamboo chopsticks to duct, once add and probably just fill up aperture; If just do not added again after being absorbed, and sealed immediately; Require that all utensils all should sterilize or pour boiling water on pouring and soak, to kill a large amount of miscellaneous bacteria;
(8), heat-preservation fermentation: control at 30 ~ 35 DEG C to the wide-mouth altar leavening temperature of sealing, ferment and can take out for 48 hours; Wide-mouth altar can not be moved during the fermentation, and can not stir the content fermented, in order to avoid content turns sour;
(9), room temperature deacidification: carry out secondary fermentation process through 2 ~ 3 days or longer for some time in the room fermentation camellia wine of 48 hours being placed on about 10 DEG C, removing tart flavour, and filter the remove portion camellia flower base of a fruit and namely obtain camellia wine.
The present invention take Tea Flower as a kind of tea plant flower wine of main raw material by biofermentation technique brew, and not only strong, the wrong liquid of aroma is abundant, as clear as crystal and sweet and pure tasty and refreshing, and nutritious, is a kind of rare good wine; Simultaneously also can as the seasonings of camellia type health promoting wine.The all suitable long-term drinking of men and women, old and young, can increase body nutrition and improve immunity of organisms.
Claims (1)
1. a production and processing technology for tea plant flower wine, is characterized in that: the concrete production stage of described tea plant flower wine is:
(1), Tea Flower is plucked: pluck fresh camellia flower just budding or just open in tea place early morning every day open season at camellia; Removing calyx and bennet;
(2), cleaning Tea Flower: with fresh camellia flower on the mesh transmission band of distilled water cleaning rotation, except impurity such as dusts;
(3), hot blast withers: within 3 hours, withered by 30 DEG C of hot-air dewaterings, make moisture slough 30 ~ 40%;
(4), high temperature steams flower: fresh camellia flower is placed in steamer 100 DEG C of water proof boilings on the shelf being placed with gauze and takes the dish out of the pot for 5 ~ 7 minutes;
(5), normal temperature cooling: the camellia just taken the dish out of the pot is cooled to 25 ~ 30 DEG C;
(6), Koji is thrown in: camellia flower cool and concentrated sweet yeast for brewing rice wine mixed by the weight ratio of 500:0.9 and also stir rapidly;
(7) altar sealing, is filled: first wide-mouth altar is carried out cleaning and sterilizing process, again by fully mixing after camellia load rapidly in the altar cleaned up, and jar central authorities with clean bamboo chopsticks turn clockwise gently altar central authorities leave one heat radiation duct, add the distilled water having dissolved residue sweet wine Koji a little along bamboo chopsticks to duct, once fill up aperture; And seal immediately;
(8), heat-preservation fermentation: control at 30 ~ 35 DEG C to the wide-mouth altar leavening temperature of sealing, ferment and can take out for 48 hours; Wide-mouth altar can not be moved during the fermentation, and can not stir the content fermented, in order to avoid content turns sour;
(9), room temperature deacidification: carry out secondary fermentation process through 2 ~ 3 days or longer for some time in the room fermentation camellia wine of 48 hours being placed on 10 DEG C, removing tart flavour, and filter the remove portion camellia flower base of a fruit and namely obtain camellia wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410192803.1A CN103952260B (en) | 2014-05-09 | 2014-05-09 | Production and processing technology of tea plant flower wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410192803.1A CN103952260B (en) | 2014-05-09 | 2014-05-09 | Production and processing technology of tea plant flower wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103952260A CN103952260A (en) | 2014-07-30 |
| CN103952260B true CN103952260B (en) | 2015-05-13 |
Family
ID=51329620
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410192803.1A Active CN103952260B (en) | 2014-05-09 | 2014-05-09 | Production and processing technology of tea plant flower wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103952260B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010649A (en) * | 2015-05-01 | 2015-11-04 | 侯荣山 | Method for preparing preserved tea vinegar drink |
| CN105039097B (en) * | 2015-07-22 | 2018-06-19 | 贵州省茶叶研究所 | A kind of tea tree flower health care wine and preparation method thereof |
| CN106281905A (en) * | 2016-11-10 | 2017-01-04 | 湄潭县京贵茶树花产业发展有限公司 | Flos Camelliae sinensis health promoting wine preparation method |
| CN111893011B (en) * | 2020-08-24 | 2023-07-07 | 广东省农业科学院茶叶研究所 | Camellia distilled liquor and preparation method thereof |
| CN113150907A (en) * | 2021-05-23 | 2021-07-23 | 杨伯咸 | Preparation method of red-meat apple flower wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687361A (en) * | 2005-04-05 | 2005-10-26 | 福建农林大学 | Tea trea flower wine and preparation method thereof |
| CN101709252A (en) * | 2009-12-11 | 2010-05-19 | 广东省农业科学院茶叶研究所 | Preparation method of tea plant flower wine |
| CN101921690A (en) * | 2010-08-18 | 2010-12-22 | 严仲胡 | Camellia wine and preparation method thereof |
| CN102071119A (en) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | Method for making camellia wine |
-
2014
- 2014-05-09 CN CN201410192803.1A patent/CN103952260B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687361A (en) * | 2005-04-05 | 2005-10-26 | 福建农林大学 | Tea trea flower wine and preparation method thereof |
| CN102071119A (en) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | Method for making camellia wine |
| CN101709252A (en) * | 2009-12-11 | 2010-05-19 | 广东省农业科学院茶叶研究所 | Preparation method of tea plant flower wine |
| CN101921690A (en) * | 2010-08-18 | 2010-12-22 | 严仲胡 | Camellia wine and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 浅析茶类酒生产的现状及展望;邬龄盛 等;《茶叶科学技术》;20050125(第01期);第27-28页 * |
| 茉莉花茶饮料及茶树花酒的研究与开发;郑平;《农业工程技术(农产品加工业)》;20110315(第03期);第33-35页 * |
| 茶树花活性成分的分析与鉴定;黄阿根 等;《食品科学》;20070715;第28卷(第07期);第400-403页 * |
| 黄平 等.小曲,浓缩甜酒药.《中国酒曲》.中国轻工业出版社,2000,第20页以及第137-139页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103952260A (en) | 2014-07-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN103952260B (en) | Production and processing technology of tea plant flower wine | |
| CN102422934B (en) | Method for preparing schizophyllumcommuneh fermented tea | |
| CN103173315A (en) | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast | |
| CN103815106B (en) | A kind of processing method of Flos Osmanthi Fragrantis (processed with sugar) | |
| CN102604780A (en) | Preparation method of sweet wine and beverage prepared from sweet wine | |
| CN103436425B (en) | Garlic vinegar oral liquid and preparation method thereof | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| Kumari et al. | Indigenous alcoholic beverages of South Asia | |
| CN104256764A (en) | Composite fermented health-care fruit and vegetable juice beverage | |
| CN104431176A (en) | Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea | |
| CN103416491B (en) | Sweet tea making process | |
| CN102266105B (en) | Cordyceps fruit vinegar drink and preparation method thereof | |
| CN106047540A (en) | Home-brew beer and preparation method thereof | |
| CN103039647A (en) | Mixed healthcare effervescent beverage | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN111961557A (en) | Method for preparing wine by fermenting fresh flowers and plants | |
| CN105820926A (en) | Production process of fermented rose wine | |
| CN105475490A (en) | Yoghourt for beautifying | |
| CN110463803B (en) | A functional fermented tea with debittered olive leaves and its preparation method | |
| CN106615412A (en) | Puff-ball rose flower tea processing method | |
| KR20130085576A (en) | Preparation method for fermented ginseng berry extract | |
| KR101042159B1 (en) | Beverages containing zinnia mushroom and preparation method thereof | |
| KR101979316B1 (en) | chinese watermelon vinegar manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |