CN108192797A - A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof - Google Patents
A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof Download PDFInfo
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- CN108192797A CN108192797A CN201810193722.1A CN201810193722A CN108192797A CN 108192797 A CN108192797 A CN 108192797A CN 201810193722 A CN201810193722 A CN 201810193722A CN 108192797 A CN108192797 A CN 108192797A
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- tealeaves
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- 239000000706 filtrate Substances 0.000 claims abstract description 123
- 238000000855 fermentation Methods 0.000 claims abstract description 82
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- 239000007788 liquid Substances 0.000 claims abstract description 47
- 235000019991 rice wine Nutrition 0.000 claims abstract description 47
- 238000010790 dilution Methods 0.000 claims abstract description 46
- 239000012895 dilution Substances 0.000 claims abstract description 46
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Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/65—Paeoniaceae (Peony family), e.g. Chinese peony
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8967—Lilium, e.g. tiger lily or Easter lily
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Mycology (AREA)
- Alternative & Traditional Medicine (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof, the material composition of tealeaves dinner party with singsong girls in attendance and respective parts by weight are respectively：Lily, moutan bark, honeysuckle, peppermint and distilled water parts by weight be：100 parts of 5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 10 parts of peppermint and distilled water.The preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：(1) prepared by filtrate A；(2) prepared by dilution；(3) post processing of tealeaves；(4) processing of liquor B；(5) preparation of glutinous rice wine with dregs；(6) preparation of tealeaves liquid；(7) interim fermentation；(8) subsequent processing.The preparation method of the tealeaves dinner party with singsong girls in attendance of the present invention, the optimization and improvement of preparation process have been carried out for distinctive component, the existing fermented wine aroma alcohol of tealeaves dinner party with singsong girls in attendance obtained is just, the nutritive value and medical value of tealeaves, Chinese medicine and glutinous rice are remained again, and mouthfeel is soft, wine body is plentiful, mellow exquisiteness.
Description
Technical field
The present invention relates to beverage liquor brewing production technical fields more particularly to a kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof.
Background technology
Wine is undivided with daily life, and wine is various in style currently on the market, wherein mainly grain wine,
The brew method of general grain wine is after grain is cooked, and adds in prepared by distiller's yeast carries out solid fermentation.The nutrition of this kind of wine
Comparison of ingredients is single, and in order to increase the nutritional ingredient of wine and effect, some medicinal materials such as ginseng, matrimony vine or pilose antler etc. are put by people
It is impregnated in wine and medicinal liquor is made, this kind of medicinal liquor is not only beneficial to health, and can be used to treat certain diseases, while can also carry
High-drug-effect.
Spirits culture and tea culture are of long standing and well established in China, and modern scientific research confirms that tealeaves contains close with health
Relevant biochemical, tealeaves not only have refresh oneself clear away heart-fire, clearing away summerheat, eliminate indigestion and phlegm, eliminating greasiness weight-reducing, relieving restlessness that clears away heart-fire, removing toxic substances
Sober up, promote the production of body fluid to quench thirst, fall fire improving eyesight, stop dysentery dehumidifying etc. pharmacological actions, also to various modern disease such as Radiation sickness, cardiovascular and cerebrovascular
Disease, cancer etc. have certain pharmacological effect.As it can be seen that as many as tealeaves pharmacological effect, effect is wide, is that Other Drinks can not be substituted
's.The drug effect of tea is combined with the flavor of wine, and the nutritive value and flavor of gained tea wine have obtained further raising, becomes a kind of
Beverage products suitable for people of all ages are increasingly subject to the favor of people.
Tealeaves dinner party with singsong girls in attendance of the prior art is all that tealeaves is immersed directly in white wine or beer, then blends.
If disclosed a kind of Pu'er tea wine and preparation method thereof in application number CN1247764C, be Pu'er tea is baked, glutinous rice baking it is ripe,
After drying of Chinese wolfberry, it is proportionally added into obtained from being impregnated 6 months or more in white wine.Application number CN201210397431.7 is disclosed
" a kind of preparation method of tea wine ", includes the following steps：(1) tealeaves is put into 70-90 DEG C of hot water by the preparation of tealeaves liquid
The mass ratio of middle immersion, tea and water is 1:3-1:4, obtain tealeaves liquid；(2) glutinous rice wine with dregs prepares that glutinous rice is soaking, after boiling, adds water
Mashing, then enzyme preparation, keeps the temperature 30-60min at 80-100 DEG C, and temperature is down to 40-60 DEG C, then enzyme preparation, keeps the temperature 2-
4h obtains glutinous rice wine with dregs, and the enzyme preparation is any one in amylase, carbohydrase or yeast or its mixture；(3) distiller's yeast
Active dry yeast is inoculated into syrup by preparation, and the mass ratio that yeast accounts for syrup is 3-5%, activates 1-3h, by mass percentage
Yeast activated liquid is inoculated into glutinous rice wine with dregs by the inoculum concentration for 2-4%, cultivates 20-30h, and distiller's yeast is made；(4) tealeaves liquid and glutinous rice
Tealeaves liquid obtained by step (1) and glutinous rice wine with dregs obtained by step (2) are placed in fermentation tank by the mixed fermentation of wine with dregs, the matter of glutinous rice and tealeaves
Amount is than being 5:1-7:1, the ripe distiller's yeast of culture obtained by access step (3) stirs evenly, ferments, obtain karusen；(5) follow-up place
Reason is distilled karusen obtained by step (4), ageing, filtering, filling finished product.Although this kind of tea wine also has the perfume (or spice) of tealeaves
Gas, but the content of main ingredient such as tea polyphenols, caffeine, lipopolysaccharides etc. with pharmacological action is very low in tealeaves, does not have
The healthcare function of tea, fragrance is single, not strong enough.Therefore, develop and develop the high-class healthy tea wine with tea perfume flavor, production
A kind of polyphenol content enriches, tea wine drink in good taste, it will the exploitation production of deep processing and drinks novel product to tealeaves
Raw far-reaching influence.
Invention content
Part that the purpose of the present invention is to overcome the deficiency in the prior art, provides a kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof, needle
The optimization and improvement of preparation process are carried out to distinctive component, the existing fermented wine aroma alcohol of tealeaves dinner party with singsong girls in attendance obtained just, and is protected
The nutritive value and medical value of tealeaves, Chinese medicine and glutinous rice are stayed, and mouthfeel is soft, wine body is plentiful, mellow exquisiteness.
In order to achieve the above-mentioned object of the invention, the present invention provides a kind of tealeaves dinner party with singsong girls in attendance, material composition and respective weight
Part it is respectively：Lily, moutan bark, honeysuckle, peppermint and distilled water parts by weight be：5 parts of lily, 10 parts of moutan bark, gold
100 parts of 5 parts of honeysuckle flower, 10 parts of peppermint and distilled water.And
The present invention also provides a kind of preparation methods of tealeaves dinner party with singsong girls in attendance, include the following steps：
(1) prepared by filtrate A：
Lily, moutan bark, honeysuckle, peppermint and distilled water are added in reaction kettle, 800-900rpm stirs 30 points
Capping is warming up to 50 DEG C after clock, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, is finally naturally cooling to room temperature, filters,
Filtrate A, it is spare that filtrate A according to weight ratio is divided into filtrate A1, filtrate A2 and filtrate A3；
Wherein, the weight ratio of the filtrate A1, filtrate A2 and filtrate A3 are 2：1：1；
(2) prepared by dilution：
Filtrate A1 is taken, according to filtrate A1：Water=1：200 weight ratio dilution filtrate A1, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is capped laggard row order
Section property Temperature Treatment, is then separated by filtration to obtain filter cake and liquor B；Wherein, the weight of the tealeaves of the pretreatment and the dilution
Amount is than being 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and filtrate A2 is added to be beaten, and heat treatment obtains glutinous rice wine with dregs；
(6) preparation of tealeaves liquid：
It takes filter cake obtained by step (3) and adds in filtrate A3, be heated to 35-40 DEG C and then stir 20 minutes, obtain tealeaves liquid；
(7) interim fermentation：
It is fermented to obtain karusen by stage three times；
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling the bluish dogbane
Wine.
Preferably, the parts by weight of lily described in step (1), moutan bark, honeysuckle, peppermint and distilled water are：Lily
Spend 5 parts, 10 parts of moutan bark, 5 parts of honeysuckle, 100 parts of 10 parts of peppermint and distilled water.
Preferably, in the step (3), it is described stage Temperature Treatment the specific steps are：
40 DEG C are heated to, keeps the temperature 1 hour, then be warming up to 60 DEG C, keeps the temperature 1 hour, is cooled to 50 DEG C, keeps the temperature 2 hours, it is natural
It is cooled to 30 DEG C.
Preferably, in the step (4), the time of the vacuum concentration is 30min.
Preferably, in the step (5), the weight ratio of the glutinous rice and the filtrate A2 are 1：1.
Preferably, in the step (5), the heat treatment the specific steps are：
70 DEG C are first warming up to, and keeps the temperature 60 minutes, then be naturally cooling to 40 DEG C, keeps the temperature 60 minutes.
Preferably, in the step (7), the fermentation interim three times the specific steps are：
First stage ferments：Tealeaves liquid obtained by step (6) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, enters cellar for storing things hair
Ferment, fermentation temperature are 25-30 DEG C, are fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (5) is added to the first stage, stirring is equal
Even, 25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, is sent out
25-30 DEG C of ferment temperature is fermented 60 days；
Up to karusen.
Lily in filtrate of the present invention remove containing protein, fat, reduction sugar and starch and calcium, phosphorus, iron, vitamin B,
It is also comprehensive containing some special nutritional ingredients, such as a variety of alkaloids of colchicin, these ingredients outside the nutrients such as vitamin C
Cooperation is for human body, the work(not only with good nutritious tonifying, but also to a variety of seasons caused by dry in autumn
Property disease has certain preventive and therapeutic effect；Contained paeonol and its glucosides constituents in addition have anti-inflammatory effect in moutan bark；It is male
The methanolic extract of the root bark of tree peony has inhibition Platelet；Paeonol has the CNS inhibitions such as calmness, cooling, antipyretic, analgesia, spasmolysis work
With and the effects that antiatherosclerosis, diuresis, antiulcer；Honeysuckle contain the pharmacological activity such as chlorogenic acid, cyanidenon glycosides into
Point, there is stronger suppression to the various pathogens such as hemolytic streptococcus, Staphylococcus aureus and infection of the upper respiratory tract Causative virus etc.
Power processed, in addition can also strengthen immunity, antitumor, anti-inflammatory, antipyretic etc., clinical application is very extensive；Peppermint contains menthol,
The substance can fresh breath and with a variety of pharmacological properties, abdominal pain, gall-bladder problem such as spasm can be alleviated, also with antisepsis and sterilization, diuresis,
Resolving sputum, stomach invigorating and aid digestion and other effects, the addition of various alcohol in filtrate can also further increase the aroma journey of tealeaves dinner party with singsong girls in attendance
Degree so that aroma more alcohol just, by way of heating up, keeping the temperature, heat up, keep the temperature Temperature fall again to raw materials various in filtrate into
Row processing so that the ingredient in various raw materials can be extracted effectively in different temperature stages, then filtrate is divided
Proportional three parts are spare, and carry out three parts of separating for filtrate according to different manufacturing technology steps respectively and orderly add,
Maximumlly to be utilized to the effective medicinal components in filtrate, and finally increase according to different reaction temperature and reaction requirement
Add active ingredient and the content of beneficiating ingredient in gained tealeaves dinner party with singsong girls in attendance.
Dilution of the present invention and pretreated tealeaves are by interim Temperature Treatment to remove tealeaves to a certain extent
In bitter taste, while passed through by the solution composition organic matter such as aromatic substance related to tealeaves of organic matter in dilution
The principle of similar compatibility is combined, and is further retained the organic principle containing aromatic odor in tealeaves, is avoided to tealeaves
Fermentation process before aromatic substance volatilization, while by controlling the increasing of temperature in a certain range in interim temperature processes
The excessively high decomposition for causing Tea Polyphenols in Tea and caffeine for reducing and preventing temperature is summed it up, by the tea polyphenols and coffee in tealeaves
Alkali is more fully precipitated, and passes through the proportioning for controlling tealeaves and dilution, and the full filter cake of natural attribute and filter are obtained with this
Liquid B, if tealeaves excessively saturation it will cause the waste to material, if dilution excessively saturation increases the content of liquor B, nothing
Therefore increase the workload of technique.
Filtrate A2 with glutinous rice is mixed and is beaten by the present invention so that filtrate A2 is effectively merged with glutinous rice, will be glutinous
The nutriment that meter Ben Shen contains is combined with the organic or inorganic ingredient in filtrate A2, so that the crosslinking between molecule
It is even closer, avoid the volatilization of ingredient, while being effectively kept medicinal ingredient but also the wine led to more alcohol and
Faint scent, while the further proportion of control filtrate A2 and glutinous rice, if glutinous rice is excessive, the glutinous rice wine with dregs after heat treatment is excessively
Thick, the sugar that when subsequent fermentation generates will be excessive with acid, is unfavorable for the growth of microorganism in distiller's yeast, if glutinous rice is very few, passes through
Glutinous rice wine with dregs after heat treatment is excessively dilute, and the sugar that when subsequent fermentation generates will be very few with acid, is unfavorable for the life of microorganism in distiller's yeast
It is long, by controlling temperature and heat insulation effect in heat-treatment process so that the combining environmental of glutinous rice and filtrate A2 are more warm
With it is suitable, with ensure both abundant blending.
Fermentation process of the present invention is using interim fermentation three times, and after accessing distiller's yeast, a large amount of microorganism will carry out in distiller's yeast
Fermentation, stage of fermentation include adjustment period, exponential phase, balance period and decline phase, first stage fermentation for adjustment period so that
In distiller's yeast microorganism can preferably adapt to the yeasting of tealeaves liquid, second stage fermentation is exponential phase, in distiller's yeast
Microorganism starts a large amount of, quick breeding, adds in glutinous rice wine with dregs at this time, foster in addition to further being provided using glutinous rice wine with dregs for microorganism growth
/ outer, the proportion of acid and sugar in fermentation process can also be controlled, ensures to remove excessive tart flavour while nutritional sufficiency, so that
Various composition in glutinous rice wine with dregs is further chemically reacted or molecule is compatible with the various composition in tealeaves liquid, into one
Step enters phase III fermentation when fermentation will enter balance period, adds at this time so that tealeaves dinner party with singsong girls in attendance is more mellow, faint scent
Concentrate B ferments so as to which the tea polyphenols in tealeaves and caffeine are carried out last addition, again so that tea raw material is filled
The utilization divided, while the various organic principles with fragranced included in concentrate B can also be in last fermentation process
Further increase the fragrance of tealeaves dinner party with singsong girls in attendance.
Specific embodiment
Product, method and the application of the present invention has carried out face by preferred embodiment and has stated, the apparent energy of related personnel
Or else it is detached from the content of present invention, in spirit and scope to method described herein and application is modified or suitably changes and group
It closes, to realize and using the present invention.
Raw material used in all technical solutions of the present invention can be bought, and do not do the tool in the places of origin of raw materials from market
Body limits, and will not enumerate here, to the instrument and equipment in preparation method involved in all technical solutions of the present invention, can lead to
It crosses and commercially available directly buy or directly beyond all doubt from the prior art can obtain.
Embodiment 1
A kind of preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：
(1) prepared by filtrate A：
By 5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 100 parts of 10 parts of peppermint and distilled water is added in reaction kettle,
Capping is warming up to 50 DEG C after 800-900rpm stirrings 30 minutes, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, finally certainly
Room temperature so is cooled to, filters, obtains filtrate A, it is spare that according to weight ratio filtrate A is divided into filtrate A1, filtrate A2 and filtrate A3；
Wherein, the weight ratio of above-mentioned filtrate A1, filtrate A2 and filtrate A3 are 2：1：1；
(2) prepared by dilution：
Filtrate A1 is taken, according to filtrate A1：Water=1：200 weight ratio dilution filtrate A1, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is heated to after capping
40 DEG C, 1 hour is kept the temperature, then be warming up to 60 DEG C, keep the temperature 1 hour, be cooled to 50 DEG C, kept the temperature 2 hours, be naturally cooling to 30 DEG C, so
After be separated by filtration to obtain filter cake and liquor B；Wherein, the weight ratio of the tealeaves of above-mentioned pretreatment and above-mentioned dilution is 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted 30min and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and filtrate A2 is added to be beaten, and is first warming up to 70 DEG C, and keep the temperature 60 minutes, then drop naturally
Temperature keeps the temperature 60 minutes, obtains glutinous rice wine with dregs to 40 DEG C；Wherein, the weight ratio of above-mentioned glutinous rice and above-mentioned filtrate A2 are 1：1.
(6) preparation of tealeaves liquid：
It takes filter cake obtained by step (3) and adds in filtrate A3, be heated to 35-40 DEG C and then stir 20 minutes, obtain tealeaves liquid；
(7) interim fermentation：
First stage ferments：Tealeaves liquid obtained by step (6) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, enters cellar for storing things hair
Ferment, fermentation temperature are 25-30 DEG C, are fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (5) is added to the first stage, stirring is equal
Even, 25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, is sent out
25-30 DEG C of ferment temperature is fermented 60 days；
Up to above-mentioned karusen.
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling above-mentioned bluish dogbane
Wine.
Comparative example 1
Comparative example 1 is substantially the same manner as Example 1, the difference lies in：Without the preparation of filtrate, bluish dogbane is directly carried out
The preparation of wine, is as follows：
A kind of preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：
(1) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Water is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, 40 DEG C is heated to after capping, keeps the temperature 1 hour,
It is warming up to 60 DEG C again, keeps the temperature 1 hour, is cooled to 50 DEG C, keeps the temperature 2 hours, is naturally cooling to 30 DEG C, is then separated by filtration to obtain filter cake
And liquor B；Wherein, the weight ratio of the tealeaves of above-mentioned pretreatment and above-mentioned water is 4：1；
(2) processing of liquor B：
Liquor B obtained by step (1) is subjected to vacuum-concentrcted 30min and obtains concentrate B；
(3) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and water is added to be beaten, and is first warming up to 70 DEG C, and keep the temperature 60 minutes, then be naturally cooling to
40 DEG C, 60 minutes are kept the temperature, obtains glutinous rice wine with dregs；Wherein, the weight ratio of above-mentioned glutinous rice and above-mentioned water is 1：1.
(4) preparation of tealeaves liquid：
Filter cake obtained by taking step (1) is heated to 35-40 DEG C and then stirs 20 minutes, obtains tealeaves liquid；
(5) interim fermentation：
First stage ferments：Tealeaves liquid obtained by step (4) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, enters cellar for storing things hair
Ferment, fermentation temperature are 25-30 DEG C, are fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (3) is added to the first stage, stirring is equal
Even, 25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, is sent out
25-30 DEG C of ferment temperature is fermented 60 days；
Up to above-mentioned karusen.
(6) subsequent processing：Karusen obtained by step (5) is distilled, ageing and filtering, filling above-mentioned bluish dogbane
Wine.
Comparative example 2
Comparative example 2 is substantially the same manner as Example 1, the difference lies in：By filtrate, a point ratio is not added in batches, and
It is the preparation for being directly used in dilution, is as follows：
A kind of preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：
(1) prepared by filtrate A：
By 5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 100 parts of 10 parts of peppermint and distilled water is added in reaction kettle,
Capping is warming up to 50 DEG C after 800-900rpm stirrings 30 minutes, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, finally certainly
Room temperature so is cooled to, filters, obtains filtrate A；
(2) prepared by dilution：
Filtrate A is taken, according to filtrate A：Water=1：200 weight ratio dilution filtrate A, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is heated to after capping
40 DEG C, 1 hour is kept the temperature, then be warming up to 60 DEG C, keep the temperature 1 hour, be cooled to 50 DEG C, kept the temperature 2 hours, be naturally cooling to 30 DEG C, so
After be separated by filtration to obtain filter cake and liquor B；Wherein, the weight ratio of the tealeaves of above-mentioned pretreatment and above-mentioned dilution is 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted 30min and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and water is added to be beaten, and is first warming up to 70 DEG C, and keep the temperature 60 minutes, then be naturally cooling to
40 DEG C, 60 minutes are kept the temperature, obtains glutinous rice wine with dregs；Wherein, the weight ratio of above-mentioned glutinous rice and above-mentioned water is 1：1.
(6) preparation of tealeaves liquid：
Filter cake obtained by taking step (3) is heated to 35-40 DEG C and then stirs 20 minutes, obtains tealeaves liquid；
(7) interim fermentation：
First stage ferments：Tealeaves liquid obtained by step (6) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, enters cellar for storing things hair
Ferment, fermentation temperature are 25-30 DEG C, are fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (5) is added to the first stage, stirring is equal
Even, 25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, is sent out
25-30 DEG C of ferment temperature is fermented 60 days；
Up to above-mentioned karusen.
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling above-mentioned bluish dogbane
Wine.
Comparative example 3
Comparative example 3 is substantially the same manner as Example 1, the difference lies in：Without interim Temperature Treatment in step (3),
And the processing method directly to cool down after being heated, it is as follows：
A kind of preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：
(1) prepared by filtrate A：
By 5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 100 parts of 10 parts of peppermint and distilled water is added in reaction kettle,
Capping is warming up to 50 DEG C after 800-900rpm stirrings 30 minutes, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, finally certainly
Room temperature so is cooled to, filters, obtains filtrate A, it is spare that according to weight ratio filtrate A is divided into filtrate A1, filtrate A2 and filtrate A3；
Wherein, the weight ratio of above-mentioned filtrate A1, filtrate A2 and filtrate A3 are 2：1：1；
(2) prepared by dilution：
Filtrate A1 is taken, according to filtrate A1：Water=1：200 weight ratio dilution filtrate A1, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is heated to after capping
60 DEG C, after keeping the temperature 3 hours, 30 DEG C are naturally cooling to, is then separated by filtration to obtain filter cake and liquor B；Wherein, the tea of above-mentioned pretreatment
The weight ratio of leaf and above-mentioned dilution is 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted 30min and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and filtrate A2 is added to be beaten, and is first warming up to 70 DEG C, and keep the temperature 60 minutes, then drop naturally
Temperature keeps the temperature 60 minutes, obtains glutinous rice wine with dregs to 40 DEG C；Wherein, the weight ratio of above-mentioned glutinous rice and above-mentioned filtrate A2 are 1：1.
(6) preparation of tealeaves liquid：
It takes filter cake obtained by step (3) and adds in filtrate A3, be heated to 35-40 DEG C and then stir 20 minutes, obtain tealeaves liquid；
(7) interim fermentation：
First stage ferments：Tealeaves liquid obtained by step (6) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, enters cellar for storing things hair
Ferment, fermentation temperature are 25-30 DEG C, are fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (5) is added to the first stage, stirring is equal
Even, 25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, is sent out
25-30 DEG C of ferment temperature is fermented 60 days；
Up to above-mentioned karusen.
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling above-mentioned bluish dogbane
Wine.
Comparative example 4
Comparative example 4 is substantially the same manner as Example 1, the difference lies in：Without interim Temperature Treatment in step (3)
The process temperature upper limit is adjusted, and maximum temperature is adjusted to 70 DEG C of maximum temperature 60 DEG C, is as follows：
A kind of preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：
(1) prepared by filtrate A：
By 5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 100 parts of 10 parts of peppermint and distilled water is added in reaction kettle,
Capping is warming up to 50 DEG C after 800-900rpm stirrings 30 minutes, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, finally certainly
Room temperature so is cooled to, filters, obtains filtrate A, it is spare that according to weight ratio filtrate A is divided into filtrate A1, filtrate A2 and filtrate A3；
Wherein, the weight ratio of above-mentioned filtrate A1, filtrate A2 and filtrate A3 are 2：1：1；
(2) prepared by dilution：
Filtrate A1 is taken, according to filtrate A1：Water=1：200 weight ratio dilution filtrate A1, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is heated to after capping
40 DEG C, 1 hour is kept the temperature, then be warming up to 70 DEG C, keep the temperature 1 hour, be cooled to 50 DEG C, kept the temperature 2 hours, be naturally cooling to 30 DEG C, so
After be separated by filtration to obtain filter cake and liquor B；Wherein, the weight ratio of the tealeaves of above-mentioned pretreatment and above-mentioned dilution is 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted 30min and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and filtrate A2 is added to be beaten, and is first warming up to 70 DEG C, and keep the temperature 60 minutes, then drop naturally
Temperature keeps the temperature 60 minutes, obtains glutinous rice wine with dregs to 40 DEG C；Wherein, the weight ratio of above-mentioned glutinous rice and above-mentioned filtrate A2 are 1：1.
(6) preparation of tealeaves liquid：
It takes filter cake obtained by step (3) and adds in filtrate A3, be heated to 35-40 DEG C and then stir 20 minutes, obtain tealeaves liquid；
(7) interim fermentation：
First stage ferments：Tealeaves liquid obtained by step (6) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, enters cellar for storing things hair
Ferment, fermentation temperature are 25-30 DEG C, are fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (5) is added to the first stage, stirring is equal
Even, 25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, is sent out
25-30 DEG C of ferment temperature is fermented 60 days；
Up to above-mentioned karusen.
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling above-mentioned bluish dogbane
Wine.
Comparative example 5
Comparative example 5 is substantially the same manner as Example 1, the difference lies in：Without heat treatment in step (5), and carry out
The processing method directly to cool down after heating, is as follows：
A kind of preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：
(1) prepared by filtrate A：
By 5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 100 parts of 10 parts of peppermint and distilled water is added in reaction kettle,
Capping is warming up to 50 DEG C after 800-900rpm stirrings 30 minutes, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, finally certainly
Room temperature so is cooled to, filters, obtains filtrate A, it is spare that according to weight ratio filtrate A is divided into filtrate A1, filtrate A2 and filtrate A3；
Wherein, the weight ratio of above-mentioned filtrate A1, filtrate A2 and filtrate A3 are 2：1：1；
(2) prepared by dilution：
Filtrate A1 is taken, according to filtrate A1：Water=1：200 weight ratio dilution filtrate A1, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is heated to after capping
40 DEG C, 1 hour is kept the temperature, then be warming up to 60 DEG C, keep the temperature 1 hour, be cooled to 50 DEG C, kept the temperature 2 hours, be naturally cooling to 30 DEG C, so
After be separated by filtration to obtain filter cake and liquor B；Wherein, the weight ratio of the tealeaves of above-mentioned pretreatment and above-mentioned dilution is 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted 30min and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and filtrate A2 is added to be beaten, and is first warming up to 70 DEG C and is naturally cooling to 40 DEG C again, obtains glutinous
Rice wine with dregs；Wherein, the weight ratio of above-mentioned glutinous rice and above-mentioned filtrate A2 are 1：1.
(6) preparation of tealeaves liquid：
It takes filter cake obtained by step (3) and adds in filtrate A3, be heated to 35-40 DEG C and then stir 20 minutes, obtain tealeaves liquid；
(7) interim fermentation：
First stage ferments：Tealeaves liquid obtained by step (6) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, enters cellar for storing things hair
Ferment, fermentation temperature are 25-30 DEG C, are fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (5) is added to the first stage, stirring is equal
Even, 25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, is sent out
25-30 DEG C of ferment temperature is fermented 60 days；
Up to above-mentioned karusen.
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling above-mentioned bluish dogbane
Wine.
Comparative example 6
Comparative example 6 is substantially the same manner as Example 1, the difference lies in：The fermentation interim without three in step (7),
But glutinous rice wine with dregs, tealeaves liquid and concentrate B are put into fermentation tank and fermented together 100 days, it is as follows：
A kind of preparation method of tealeaves dinner party with singsong girls in attendance, includes the following steps：
(1) prepared by filtrate A：
By 5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 100 parts of 10 parts of peppermint and distilled water is added in reaction kettle,
Capping is warming up to 50 DEG C after 800-900rpm stirrings 30 minutes, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, finally certainly
Room temperature so is cooled to, filters, obtains filtrate A, it is spare that according to weight ratio filtrate A is divided into filtrate A1, filtrate A2 and filtrate A3；
Wherein, the weight ratio of above-mentioned filtrate A1, filtrate A2 and filtrate A3 are 2：1：1；
(2) prepared by dilution：
Filtrate A1 is taken, according to filtrate A1：Water=1：200 weight ratio dilution filtrate A1, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is heated to after capping
40 DEG C, 1 hour is kept the temperature, then be warming up to 60 DEG C, keep the temperature 1 hour, be cooled to 50 DEG C, kept the temperature 2 hours, be naturally cooling to 30 DEG C, so
After be separated by filtration to obtain filter cake and liquor B；Wherein, the weight ratio of the tealeaves of above-mentioned pretreatment and above-mentioned dilution is 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted 30min and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and filtrate A2 is added to be beaten, and is first warming up to 70 DEG C, and keep the temperature 60 minutes, then drop naturally
Temperature keeps the temperature 60 minutes, obtains glutinous rice wine with dregs to 40 DEG C；Wherein, the weight ratio of above-mentioned glutinous rice and above-mentioned filtrate A2 are 1：1.
(6) preparation of tealeaves liquid：
It takes filter cake obtained by step (3) and adds in filtrate A3, be heated to 35-40 DEG C and then stir 20 minutes, obtain tealeaves liquid；
(7) it ferments：
Tealeaves liquid, step (5) gained glutinous rice wine with dregs and concentrate B obtained by step (6) are placed in fermentation tank, access distiller's yeast,
It stirs evenly, pit entry fermentation, fermentation temperature is 25-30 DEG C, is fermented 100 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Up to above-mentioned karusen.
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling above-mentioned bluish dogbane
Wine.
Tealeaves dinner party with singsong girls in attendance obtained by embodiment 1 and comparative example 1-6 is now carried out to the test of product characteristic, test parameter is listed in table 1：
Wherein, above-mentioned tealeaves dinner party with singsong girls in attendance takes 10ml to measure at room temperature, and the measure of alcohol content (%) uses alcohol meter method, and tea is more
The measurement of phenol content (%) uses ferrous tartrate colorimetric method, and the measure of caffeine content (%) uses ultraviolet spectrophotometry,
The measure of diacetyl content (mg/L) uses ultraviolet spectrophotometry, and the measure of acidity is tested using pH meter.
Table 1 compares for the major product performance parameter of tealeaves dinner party with singsong girls in attendance
From table 1 it follows that technical scheme of the present invention has all carried out improve and perfect from raw material and technique, comparison
Compared with Example 1, polyphenol content and caffeine content decrease example 1-6, and comparative example 1 and comparative example 5 even occur
The reduction of mouthfeel and fragrance.
In conclusion the preparation method of the tealeaves dinner party with singsong girls in attendance of the present invention, the excellent of preparation process has been carried out for distinctive component
Change and improve, the existing fermented wine aroma alcohol of tealeaves dinner party with singsong girls in attendance obtained just, and remains the nutriture value of tealeaves, Chinese medicine and glutinous rice
Value, and mouthfeel is soft, wine body is plentiful, mellow exquisiteness.
The explanation of above example is only intended to facilitate the understanding of the method and its core concept of the invention.It should be pointed out that pair
For those skilled in the art, without departing from the principle of the present invention, the present invention can also be carried out
Some improvements and modifications, these improvement and modification are also fallen within the protection scope of the claims of the present invention.
Claims (8)
1. a kind of tealeaves dinner party with singsong girls in attendance, which is characterized in that its material composition and respective parts by weight are respectively：Lily, moutan bark, gold
The parts by weight of honeysuckle flower, peppermint and distilled water are：5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 10 parts of peppermint and distilled water
100 parts.
2. a kind of preparation method based on tealeaves dinner party with singsong girls in attendance described in claim 1, which is characterized in that include the following steps：
(1) prepared by filtrate A：
Lily, moutan bark, honeysuckle, peppermint and distilled water are added in reaction kettle, after 800-900rpm is stirred 30 minutes
Capping is warming up to 50 DEG C, keeps the temperature 1 hour, then be warming up to 100 DEG C, keeps the temperature 2 hours, is finally naturally cooling to room temperature, filters, must filter
It is spare according to weight ratio to be divided into filtrate A1, filtrate A2 and filtrate A3 by liquid A by filtrate A；
Wherein, the weight ratio of the filtrate A1, filtrate A2 and filtrate A3 are 2：1：1；
(2) prepared by dilution：
Filtrate A1 is taken, according to filtrate A1：Water=1：200 weight ratio dilution filtrate A1, obtains dilution, spare；
(3) post processing of tealeaves：
The tea leaf of fresh picking is chosen, the tealeaves pre-processed after withering, rubbing processing；
Dilution obtained by step (2) is poured into reaction kettle, the tealeaves of pretreatment is put into total flooding, is carried out after capping interim
Then Temperature Treatment is separated by filtration to obtain filter cake and liquor B；Wherein, the weight ratio of the tealeaves of the pretreatment and the dilution
It is 4：1；
(4) processing of liquor B：
Liquor B obtained by step (3) is subjected to vacuum-concentrcted and obtains concentrate B；
(5) preparation of glutinous rice wine with dregs：
Glutinous rice is soaking, after boiling, and filtrate A2 is added to be beaten, and heat treatment obtains glutinous rice wine with dregs；
(6) preparation of tealeaves liquid：
It takes filter cake obtained by step (3) and adds in filtrate A3, be heated to 35-40 DEG C and then stir 20 minutes, obtain tealeaves liquid；
(7) interim fermentation：
It is fermented to obtain karusen by stage three times；
(8) subsequent processing：Karusen obtained by step (7) is distilled, ageing and filtering, filling the tealeaves dinner party with singsong girls in attendance.
3. the preparation method of tealeaves dinner party with singsong girls in attendance as claimed in claim 2, which is characterized in that lily, tree peony described in step (1)
Skin, honeysuckle, peppermint and distilled water parts by weight be：5 parts of lily, 10 parts of moutan bark, 5 parts of honeysuckle, 10 parts of peppermint and steaming
100 parts of distilled water.
4. the preparation method of tealeaves dinner party with singsong girls in attendance as claimed in claim 2, which is characterized in that in the step (3), the stage
Temperature Treatment the specific steps are：
40 DEG C are heated to, keeps the temperature 1 hour, then be warming up to 60 DEG C, keeps the temperature 1 hour, is cooled to 50 DEG C, keeps the temperature 2 hours, Temperature fall
To 30 DEG C.
5. the preparation method of tealeaves dinner party with singsong girls in attendance as claimed in claim 2, which is characterized in that in the step (4), the vacuum is dense
The time of contracting is 30min.
6. the preparation method of tealeaves dinner party with singsong girls in attendance as described in claim 1, which is characterized in that in the step (5), the glutinous rice and
The weight ratio of the filtrate A2 is 1：1.
7. the preparation method of tealeaves dinner party with singsong girls in attendance as claimed in claim 2, which is characterized in that in the step (5), at the heating
Reason the specific steps are：
70 DEG C are first warming up to, and keeps the temperature 60 minutes, then be naturally cooling to 40 DEG C, keeps the temperature 60 minutes.
8. the preparation method of tealeaves dinner party with singsong girls in attendance as claimed in claim 2, which is characterized in that in the step (7), the rank three times
Section property fermentation the specific steps are：
First stage ferments：Tealeaves liquid obtained by step (6) is placed in fermentation tank, distiller's yeast is accessed, stirs evenly, pit entry fermentation,
Fermentation temperature is 25-30 DEG C, is fermented 10 days；
Second stage is fermented：In fermentation tank after glutinous rice wine with dregs obtained by step (5) is added to the first stage, stir evenly,
25-30 DEG C of fermentation temperature ferments 30 days；
The weight ratio of wherein glutinous rice wine with dregs and tealeaves liquid is 1:2；
Phase III ferments：Concentrate B is added in the fermentation tank of second stage after fermentation, is stirred evenly, fermentation temperature
25-30 DEG C of degree ferments 60 days；
Up to karusen.
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