Method for brewing fully-fermented green tea liquor

一种全发酵绿茶酒的酿制方法

Abstract

本发明属于一种全发酵绿茶酒酿制技术领域,具体涉及绿茶酒的制备方法,绿茶酒是用绿茶的浸提物与茶叶一起进行发酵而成的,是一种酒精度为4‑18度的低度饮料酒,在酿制时保持一定的压力(0.8mpa)下经两次发酵而成。其优点是将平时泡茶饮茶时所不能完全溶于水的多种营养物质通过发酵和与酒精的反应将其完全溶解出来,使得茶叶的综合利用率大大提高,从而提高了绿茶酒的营养价值。根据本发明绿茶酒在发酵时的成败关键取决于酵母的选择。经过几年的实践证明,由发明人所制备的茶酒专用酵母所发酵的绿茶酒口感醇厚,甘甜,回味悠长。本发明解决了其它酵母酿制绿茶酒会产生苦味和酸涩味的技术难题。
The invention belongs to the technical field of fully-fermented green tea liquor brewing, and particularly relates to a method for preparing green tea liquor. The green tea liquor is obtained through fermentation of green tea extract and tea leaves, is mild beverage liquor with the alcohol content of 4-18%, and is obtained by conducting fermentation twice under certain pressure (0.8 mpa) during brewing. The green tea liquor has the advantages that various nutrients which can not be completely dissolved in water during tea making and drinking at ordinary times can be completely dissolved out through fermentation and reaction with alcohol, so that the comprehensive utilization rate of tea is increased greatly, and the nutritive value of the green tea liquor is increased. The key to success of fermentation of the green tea liquor is yeast selection. Years of practice proves that the green tea liquor fermented with the dedicated tea liquor yeast prepared by the inventor tastes mellow, rich and sweet and has a lasting aftertaste. The technical problem that bitter taste and sour taste can be generated when green tea liquor is brewed with other yeast is solved.

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