茶酒生产技术以及工艺探索

Exploration of Tea Wine Production Technology and Technology

以干茶叶为主要原料,以全干小麦配合高粱为辅料,同时添加一定比例的多酶复合酒曲:小麦经浸泡膨化后,含水量为56%。茶叶添加比例占小麦的15%,多酶复合酒曲添加比例占小麦和茶叶总和的0.4%,多酶复合酒曲水份含量控制在38%~40%之间,防止茶叶霉变,原辅料:(高粱,小麦)无霉变和杂质,籽粒饱满。膨化后透彻均匀,发酵房要定期、不定期清洁,保持卫生。茶叶入池的糖化期,以及后来的发酵期到最后的出池蒸馏酒,整个过程中密切关注温度变化,防止升温过猛,严格技术和工艺参数要求,按其生产所得的茶酒口感;茶香自然,平滑爽净,空杯留香持久,突出主体风格。

Dry tea was used as the main raw material,whole-dry wheat with sorghum as the auxiliary material,and a certain proportion of multi-enzyme compound koji was added at the same time:after soaking and puffing,the moisture content of wheat was 56%.The proportion of tea added is 15%of wheat,the proportion of multi-enzyme compound starter added is 0.4%of the total of wheat and tea,and the moisture content of multi-enzyme compound starter is controlled between 38%and 40%to prevent tea mildew.The raw materials and accessories are:(sorghum,wheat)without mildew and impurities,and the grain is full.After puffing,the fermentation room should be cleaned regularly and irregularly,and keep sanitary:the saccharification period of tea entering the pond,and the later fermentation period to the final distillation liquor out of the pond,during the whole process,pay close attention to temperature changes,prevent excessive heating,strict technical and technological parameters requirements,according to the taste of the tea liquor produced;the tea flavor is natural,smooth and clean,and the empty cup retains fragrance for a long time,bursting.Out of the main style.