CN101724526A - Tea beer and brewing process thereof - Google Patents
Tea beer and brewing process thereof Download PDFInfo
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- CN101724526A CN101724526A CN201010300559A CN201010300559A CN101724526A CN 101724526 A CN101724526 A CN 101724526A CN 201010300559 A CN201010300559 A CN 201010300559A CN 201010300559 A CN201010300559 A CN 201010300559A CN 101724526 A CN101724526 A CN 101724526A
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Abstract
The invention provides a tea beer and a brewing process thereof, which solve the technical problems of low use ratio of benefit components of tea leaves, poor fineness, mouth feel and quality, high cost, and the like of the tea beer in the prior art. The tea beer is prepared by using teal leaves as the material and fermenting sugar and beer yeast. The tea beer prepared by fermenting beer yeast has favorable fineness, mouth feel and quality, and sufficiently exerts the function of the beneficial components of the tea leaves completely.
Description
Technical field
The invention belongs to the beer brewing technical field, more specifically relate to a kind of tea beer and brewing process thereof.
Background technology
Spirits culture and tea culture are of long standing and well established in China, also have in the prior art tealeaves and other material be immersed in and be prepared into tealeaves wine in the wine, but owing to do not pass through co-fermentation, beneficiating ingredient in the tealeaves is difficult to combine with wine, and the tealeaves wine quality, mouthfeel and the quality that prepare are all not good.Also have the tealeaves polysaccharide is added in the wine as auxiliary material, but the raw material that adds is single, the cost height, and can not in wine, bring into play the effect of other beneficiating ingredient of tealeaves, and also do not see the report of cereuisiae fermentum as the fermentative preparation tea beer.
Summary of the invention
The object of the present invention is to provide a kind of tea beer and brewing process thereof, it is low to solve in the prior art in the tealeaves wine tealeaves beneficiating ingredient utilization ratio, quality is bad, mouthfeel and quality are not good, cost high-technology problem adopts cereuisiae fermentum to ferment, and the tea beer that obtains is of good quality, mouthfeel and quality are good, give full play to the beneficiating ingredient of tealeaves.
Tea beer of the present invention: with tealeaves is raw material, through with sugar and beer yeast fermenting after prepare tea beer.
Remarkable advantage of the present invention is:
1. the present invention adopts cereuisiae fermentum to ferment, and the tea beer that obtains is of good quality, and mouthfeel and quality are good, gives full play to the beneficiating ingredient of tealeaves.Drink conveniently, meet current rhythm of life fast.
2. the drink tea leaf beer removes and to have the effect that trophism also has hypotensive, hypoglycemic, reducing blood-fat, enhanced rad resistivity, suppresses carious tooth.
3. but process easy, with low cost large-scale industrial production, also available vending machine is sold.
4. sanitation and hygiene are free from environmental pollution.
Description of drawings
Fig. 1 is tea beer technological process of production figure of the present invention.
Embodiment
Ingredient requirement
Tealeaves: can select 34 grades black tea, green tea, jasmine tea or oolong tea for use, but no matter select which class tealeaves for use, they must meet following requirement:
Must be the newly picked and processed tea leaves of processing then, the not bad change of quality, smokeless, burnt, sour, sour and other peculiar smell of sensory review.
Do not contain teas inclusion and non-teas inclusion.
No metal and chemical pollution do not have pesticide residue or are no more than standard.
It is normal to do dark brown pool, and fragrance is normal, brews back liquid and meets this grade standard.
Main component is intact in the tealeaves, and is perhaps intact substantially.
Sugar: white sugar, carry out one-level white sugar GB
Cereuisiae fermentum: carry out GB GB/T4927-1991
Water: must reach GB GB5749? 006 standard
Raw material is according to mass percent: tealeaves 1.0-1.25%; Granulated sugar 7.25-8.0%; Cereuisiae fermentum 0.5-0.75% water 90-91.25%.
The brewing process step:
(1) pre-treatment of tealeaves: take water yield 79.25-82% and carry out lixiviate, filter the tea juice that obtains, standby; Concrete operations are: press standard formula weighing tealeaves, pulverize and cross 80 mesh standard sieves, tea-leaf power put into fill the lixiviate jar stirring and leaching of water that temperature is 80 ℃ a described consumption, cool the temperature to 35-40 ℃ and kept this temperature 12 minutes after three minutes, filter remove tea grounds get tea juice and this tea juice temperature reduce to 25 ℃ standby.
(2) syrup infusion: take by weighing white sugar by described prescription, amount of water is 3-5%, and infusion in sugar boiler treats that the sugar grain dissolves fully and filtered while hot gets syrup, and is standby;
(3) yeast spreads cultivation: take by weighing cereuisiae fermentum and carry out yeast with three grades of modes that spread cultivation at sterilisable chamber and spread cultivation by described prescription; The amount of water of spreading cultivation is 5-7%
Spreading cultivation adds step (2) syrup add-on in the water and is 4.2 °-6.0 ° and is as the criterion with the spread cultivation pol of water of adjustment, will also divide three jars that spread cultivation of packing into, and the volume ratio that spreads cultivation jar is 1: 2: 4; (as: capacity is 200ml, 400ml, and the volume ratio of three jars that spread cultivation of 800ml is 200: 400: 800=1: 2: 4)
One-level spreads cultivation: will add the water ratio that spreads cultivation according to the load weighted cereuisiae fermentum of described proportioning is 1 spread cultivation jar and stirring and dissolving, moves into incubator and cultivates 12 hours under 25 ℃ of-28 ℃ of temperature, gets the one-level nutrient solution;
Secondary spreads cultivation: it is 2 the jar that spreads cultivation that the one-level culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 25 ℃ of-28 ℃ of temperature was cultivated 12 hours, the secondary nutrient solution;
Three grades spread cultivation: it is 3 the jar that spreads cultivation that the secondary culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 25 ℃ of-28 ℃ of temperature was cultivated 24 hours, three grades of yeast culture liquid;
Total consumption sum of water is according in the raw material in the above step: 90-91.25%.
(4): the syrup of step (2) is added adjust pol to 4.2 ° in the tea juice of step (1), pump in the fermentor tank after adding three grades of yeast culture liquid again; Adjust in the fermentor tank feed temperature to 23 ± 2 ℃, carry out Primary Fermentation, treat that the fermented liquid temperature exceeds 25 ℃, the syrup that adds step (2) in the time of 1-2 ℃ is adjusted pol to 4.2 °, syrup with remaining step (2) when continuing fermentation and treating that the fermented liquid temperature reaches 27 ± 1 ℃ adds in the fermentor tank, carries out airtight secondary fermentation; Treat that the low 1-2 ℃ of fermentation of fermented liquid temperature and room temperature finish;
(5): cold Sterile Filtration: at room temperature adopt secondary RO ultrafiltration apparatus to carry out cold Sterile Filtration, one-level is that removal of impurities is filtered, and secondary is Sterile Filtration, filtered liquid is pumped into former wine hold-up vessel store, and obtains the former wine of described tea beer.
(6): mixing filling, capping: the alcoholic strength of the former wine of tea beer is adjusted to 2.8-4.5 °, frozen cooling to 4 ℃ and pressure remain on and pump into carbonic acid gas under the 392.37kPa situation and mix with former wine, and the pressure of 250ml is more than or equal to 0.35Mpa after being delivered to the capping of filling machine quantitative filling and guaranteeing to mix wine liquid bottling capping;
(7) check decals packing
The good wine of can is carried out lamp inspection and physical and chemical inspection, and conformance with standard carries out the decals packing and delivers to the stockyard wait dispatching from the factory.
The instrument of measuring pol is: the prismatic refraction instrument, it measures temperature is 20 ℃.
Embodiment 1
Ingredient requirement
Tealeaves: select the black tea of 3-4 level for use, must meet following requirement:
Must be the newly picked and processed tea leaves of processing then, the not bad change of quality, smokeless, burnt, sour, sour and other peculiar smell of sensory review.
Do not contain teas inclusion and non-teas inclusion.
No metal and chemical pollution do not have pesticide residue or are no more than standard.
It is normal to do dark brown pool, and fragrance is normal, brews back liquid and meets this grade standard.
Main component is intact in the tealeaves, and is perhaps intact substantially.
Sugar: white sugar, carry out one-level white sugar GB
Cereuisiae fermentum: carry out GB GB/T4927-1991
Water: must reach GB GB5749? 006 standard
Raw material is according to mass percent: tealeaves 1.0%; Granulated sugar 7.25%; Cereuisiae fermentum 0.5%; Water 91.25%.
The brewing process step:
(1) pre-treatment of tealeaves: take the water yield 79.25% and carry out lixiviate, filter the tea juice that obtains, standby; Concrete operations are: press standard formula weighing tealeaves, pulverize and cross 80 mesh standard sieves, tea-leaf power put into fill the lixiviate jar stirring and leaching of water that temperature is 80 ℃ a described consumption, cool the temperature to 35 ℃ and kept this temperature 12 minutes after three minutes, filter remove tea grounds get tea juice and this tea juice temperature reduce to 25 ℃ standby.
(2) syrup infusion: take by weighing white sugar by described prescription, amount of water is 5%, and infusion in sugar boiler treats that the sugar grain dissolves fully and filtered while hot gets syrup, and is standby;
(3) yeast spreads cultivation: take by weighing cereuisiae fermentum and carry out yeast with three grades of modes that spread cultivation at sterilisable chamber and spread cultivation by described prescription; The amount of water of spreading cultivation is 7%
Spreading cultivation adds step (2) syrup add-on in the water and is 4.2 ° and is as the criterion with the spread cultivation pol of water of adjustment, will also divide three jars that spread cultivation of packing into, and the volume ratio that spreads cultivation jar is 1: 2: 4; (as: capacity is 200ml, 400ml, and the volume ratio of three jars that spread cultivation of 800ml is 200: 400: 800=1: 2: 4)
One-level spreads cultivation: will add the water ratio that spreads cultivation according to the load weighted cereuisiae fermentum of described proportioning is 1 spread cultivation jar and stirring and dissolving, moves into incubator and cultivates 12 hours under 25 ℃ of temperature, gets the one-level nutrient solution;
Secondary spreads cultivation: it is 2 the jar that spreads cultivation that the one-level culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 25 ℃ of temperature was cultivated 12 hours, the secondary nutrient solution;
Three grades spread cultivation: it is 3 the jar that spreads cultivation that the secondary culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 25 ℃ of temperature was cultivated 24 hours, three grades of yeast culture liquid;
(4): the syrup of step (2) is added adjust pol to 4.2 ° in the tea juice of step (1), pump in the fermentor tank after adding three grades of yeast culture liquid again; Adjust in the fermentor tank feed temperature to 23 ± 2 ℃, carry out Primary Fermentation, the syrup for the treatment of to add when the fermented liquid temperature exceeds 25 ℃ 1 ℃ step (2) is adjusted pol to 4.2 °, syrup with remaining step (2) when continuing fermentation and treating that the fermented liquid temperature reaches 27 ± 1 ℃ adds in the fermentor tank, carries out airtight secondary fermentation; Treat that the low 1 ℃ of fermentation of fermented liquid temperature and room temperature finishes;
(5): cold Sterile Filtration: at room temperature adopt secondary RO ultrafiltration apparatus to carry out cold Sterile Filtration, one-level is that removal of impurities is filtered, and secondary is Sterile Filtration, filtered liquid is pumped into former wine hold-up vessel store, and obtains the former wine of described tea beer.
(6): mixing filling, capping: the alcoholic strength of the former wine of tea beer is adjusted to 2.8 °, frozen cooling to 4 ℃ and pressure remain on and pump into carbonic acid gas under the 392.37kPa situation and mix with former wine, and the pressure of 250ml is more than or equal to 0.35Mpa after being delivered to the capping of filling machine quantitative filling and guaranteeing to mix wine liquid bottling capping;
(7) check decals packing
The good wine of can is carried out lamp inspection and physical and chemical inspection, and conformance with standard carries out the decals packing and delivers to the stockyard wait dispatching from the factory.
Embodiment 2
Ingredient requirement
Tealeaves: select the jasmine tea or the oolong tea of 3-4 level for use, must meet following requirement:
Must be the newly picked and processed tea leaves of processing then, the not bad change of quality, smokeless, burnt, sour, sour and other peculiar smell of sensory review.
Do not contain teas inclusion and non-teas inclusion.
No metal and chemical pollution do not have pesticide residue or are no more than standard.
It is normal to do dark brown pool, and fragrance is normal, brews back liquid and meets this grade standard.
Main component is intact in the tealeaves, and is perhaps intact substantially.
Sugar: white sugar, carry out one-level white sugar GB
Cereuisiae fermentum: carry out GB GB/T4927-1991
Water: must reach GB GB5749? 006 standard
Raw material is according to mass percent: tealeaves 1.25%; Granulated sugar 8.0%; Cereuisiae fermentum 0.75%; Water 90%.
The brewing process step:
(1) pre-treatment of tealeaves: take the water yield 82% and carry out lixiviate, filter the tea juice that obtains, standby; Concrete operations are: press standard formula weighing tealeaves, pulverize and cross 80 mesh standard sieves, tea-leaf power put into fill the lixiviate jar stirring and leaching of water that temperature is 80 ℃ a described consumption, cool the temperature to 40 ℃ and kept this temperature 12 minutes after three minutes, filter remove tea grounds get tea juice and this tea juice temperature reduce to 25 ℃ standby.
(2) syrup infusion: take by weighing white sugar by described prescription, amount of water is 3%, and infusion in sugar boiler treats that the sugar grain dissolves fully and filtered while hot gets syrup, and is standby;
(3) yeast spreads cultivation: take by weighing cereuisiae fermentum and carry out yeast with three grades of modes that spread cultivation at sterilisable chamber and spread cultivation by described prescription; The amount of water of spreading cultivation is 5%
Spreading cultivation adds step (2) syrup add-on in the water and is 6.0 ° and is as the criterion with the spread cultivation pol of water of adjustment, will also divide three jars that spread cultivation of packing into, and the volume ratio that spreads cultivation jar is 1: 2: 4; (as: capacity is 200ml, 400ml, and the volume ratio of three jars that spread cultivation of 800ml is 200: 400: 800=1: 2: 4)
One-level spreads cultivation: will add the water ratio that spreads cultivation according to the load weighted cereuisiae fermentum of described proportioning is 1 spread cultivation jar and stirring and dissolving, moves into incubator and cultivates 12 hours under 28 ℃ of temperature, gets the one-level nutrient solution;
Secondary spreads cultivation: it is 2 the jar that spreads cultivation that the one-level culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 28 ℃ of temperature was cultivated 12 hours, the secondary nutrient solution;
Three grades spread cultivation: it is 3 the jar that spreads cultivation that the secondary culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 28 ℃ of temperature was cultivated 24 hours, three grades of yeast culture liquid;
(4): the syrup of step (2) is added adjust pol to 4.2 ° in the tea juice of step (1), pump in the fermentor tank after adding three grades of yeast culture liquid again; Adjust in the fermentor tank feed temperature to 23 ± 2 ℃, carry out Primary Fermentation, the syrup for the treatment of to add when the fermented liquid temperature exceeds 25 ℃ 2 ℃ step (2) is adjusted pol to 4.2 °, syrup with remaining step (2) when continuing fermentation and treating that the fermented liquid temperature reaches 27 ± 1 ℃ adds in the fermentor tank, carries out airtight secondary fermentation; Treat that the low 2 ℃ of fermentations of fermented liquid temperature and room temperature finish;
(5): cold Sterile Filtration: at room temperature adopt secondary RO ultrafiltration apparatus to carry out cold Sterile Filtration, one-level is that removal of impurities is filtered, and secondary is Sterile Filtration, filtered liquid is pumped into former wine hold-up vessel store, and obtains the former wine of described tea beer.
(6): mixing filling, capping: the alcoholic strength of the former wine of tea beer is adjusted to 4.5 °, frozen cooling to 4 ℃ and pressure remain on and pump into carbonic acid gas under the 392.37kPa situation and mix with former wine, and the pressure of 250ml is more than or equal to 0.35Mpa after being delivered to the capping of filling machine quantitative filling and guaranteeing to mix wine liquid bottling capping;
(7) check decals packing
The good wine of can is carried out lamp inspection and physical and chemical inspection, and conformance with standard carries out the decals packing and delivers to the stockyard wait dispatching from the factory.
Embodiment 3
Ingredient requirement
Tealeaves: select the green tea of 3-4 level for use, must meet following requirement:
Must be the newly picked and processed tea leaves of processing then, the not bad change of quality, smokeless, burnt, sour, sour and other peculiar smell of sensory review.
Do not contain teas inclusion and non-teas inclusion.
No metal and chemical pollution do not have pesticide residue or are no more than standard.
It is normal to do dark brown pool, and fragrance is normal, brews back liquid and meets this grade standard.
Main component is intact in the tealeaves, and is perhaps intact substantially.
Sugar: white sugar, carry out one-level white sugar GB
Cereuisiae fermentum: carry out GB GB/T4927-1991
Water: must reach GB GB5749? 006 standard
Raw material is according to mass percent: tealeaves 1.1%; Granulated sugar 7.5%; Cereuisiae fermentum 0.6%; Water 90.8%.
The brewing process step:
(1) pre-treatment of tealeaves: take the water yield 80% and carry out lixiviate, filter the tea juice that obtains, standby; Concrete operations are: press standard formula weighing tealeaves, pulverize and cross 80 mesh standard sieves, tea-leaf power put into fill the lixiviate jar stirring and leaching of water that temperature is 80 ℃ a described consumption, cool the temperature to 38 ℃ and kept this temperature 12 minutes after three minutes, filter remove tea grounds get tea juice and this tea juice temperature reduce to 25 ℃ standby.
(2) syrup infusion: take by weighing white sugar by described prescription, amount of water is 4.8%, and infusion in sugar boiler treats that the sugar grain dissolves fully and filtered while hot gets syrup, and is standby;
(3) yeast spreads cultivation: take by weighing cereuisiae fermentum and carry out yeast with three grades of modes that spread cultivation at sterilisable chamber and spread cultivation by described prescription; The amount of water of spreading cultivation is 6%
Spreading cultivation adds step (2) syrup add-on in the water and is 5.0 ° and is as the criterion with the spread cultivation pol of water of adjustment, will also divide three jars that spread cultivation of packing into, and the volume ratio that spreads cultivation jar is 1: 2: 4; (as: capacity is 200ml, 400ml, and the volume ratio of three jars that spread cultivation of 800ml is 200: 400: 800=1: 2: 4)
One-level spreads cultivation: will add the water ratio that spreads cultivation according to the load weighted cereuisiae fermentum of described proportioning is 1 spread cultivation jar and stirring and dissolving, moves into incubator and cultivates 12 hours under 26 ℃ of temperature, gets the one-level nutrient solution;
Secondary spreads cultivation: it is 2 the jar that spreads cultivation that the one-level culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 26 ℃ of temperature was cultivated 12 hours, the secondary nutrient solution;
Three grades spread cultivation: it is 3 the jar that spreads cultivation that the secondary culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 26 ℃ of temperature was cultivated 24 hours, three grades of yeast culture liquid;
(4): the syrup of step (2) is added adjust pol to 4.2 ° in the tea juice of step (1), pump in the fermentor tank after adding three grades of yeast culture liquid again; Adjust in the fermentor tank feed temperature to 23 ± 2 ℃, carry out Primary Fermentation, the syrup for the treatment of to add when the fermented liquid temperature exceeds 25 ℃ 1-2 ℃ step (2) is adjusted pol to 4.2 °, syrup with remaining step (2) when continuing fermentation and treating that the fermented liquid temperature reaches 27 ± 1 ℃ adds in the fermentor tank, carries out airtight secondary fermentation; Treat that the low 1-2 ℃ of fermentation of fermented liquid temperature and room temperature finish;
(5): cold Sterile Filtration: at room temperature adopt secondary RO ultrafiltration apparatus to carry out cold Sterile Filtration, one-level is that removal of impurities is filtered, and secondary is Sterile Filtration, filtered liquid is pumped into former wine hold-up vessel store, and obtains the former wine of described tea beer.
(6): mixing filling, capping: the alcoholic strength of the former wine of tea beer is adjusted to 3.0 °, frozen cooling to 4 ℃ and pressure remain on and pump into carbonic acid gas under the 392.37kPa situation and mix with former wine, and the pressure of 250ml is more than or equal to 0.35Mpa after being delivered to the capping of filling machine quantitative filling and guaranteeing to mix wine liquid bottling capping;
(7) check decals packing
The good wine of can is carried out lamp inspection and physical and chemical inspection, and conformance with standard carries out the decals packing and delivers to the stockyard wait dispatching from the factory.
Be the comprehensive evaluation of the tea beer of raw material brew with all kinds of tealeaves in the specific embodiments of the invention
The physical and chemical index of tea beer of the present invention such as following table:
| Project | Index |
| Total reducing sugar (with glucose meter) g/L | ??≤15.0 |
| Alcoholic strength, %vol | ??2.8～4.5 |
| Total acid (with acetometer), g/L | ??0.2～0.5 |
| Foodstuff additive | Meet GB 2760 regulations |
Tea beer safety index of the present invention
| Project | Index |
| Plumbous (in Pb), mg/L | ??≤0.5 |
| AFB 1μg/L | ??≤5 |
| Total number of bacterial colony/(cfu/ml)/※ | ??50 |
| Coliform/(MPN/100ml)/※ | ??3 |
| Pathogen enterobacteria (Salmonellas, Shigellae, streptococcus aureus)/※ | Must not detect |
Claims (6)
1. tea beer, it is characterized in that: described tea beer is raw material with tealeaves, through with sugar and beer yeast fermenting after prepare tea beer.
2. tea beer according to claim 1 is characterized in that: the raw material of described tea beer comprises, according to mass percent: tealeaves 1.0-1.25%; Granulated sugar 7.25-8.0%; Cereuisiae fermentum 0.5-0.75%; Water 90-91.25%.
3. tea beer according to claim 2 is characterized in that: described tealeaves is black tea, green tea, jasmine tea or oolong tea.
4. brewing process as claim 1,2 or 3 described tea beers is characterized in that: may further comprise the steps:
(1) pre-treatment of tealeaves: take water 79.25%-82% and carry out lixiviate, filter the tea juice that obtains, standby;
(2) syrup infusion: take by weighing white sugar by described prescription, the amount that adds water is 3-5% infusion in sugar boiler, treats that the sugar grain dissolves fully and filtered while hot gets syrup, and is standby;
(3) yeast spreads cultivation: take by weighing cereuisiae fermentum and carry out yeast with three grades of modes that spread cultivation at sterilisable chamber and spread cultivation by described prescription; The amount of water of spreading cultivation is 5-7%
Spreading cultivation adds the syrup of step (2) in the water, and the syrup add-on is 4.2 °-6.0 ° and is as the criterion with the spread cultivation pol of water of adjustment, will also divide three jars that spread cultivation of packing into, and the volume ratio that spreads cultivation jar is 1: 2: 4;
One-level spreads cultivation: will add the water ratio that spreads cultivation according to the load weighted cereuisiae fermentum of described proportioning is 1 spread cultivation jar and stirring and dissolving, moves into incubator and cultivates 12 hours under 25 ℃ of-28 ℃ of temperature, gets the one-level nutrient solution;
Secondary spreads cultivation: it is 2 the jar that spreads cultivation that the one-level culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 25 ℃ of-28 ℃ of temperature was cultivated 12 hours, the secondary nutrient solution;
Three grades spread cultivation: it is 3 the jar that spreads cultivation that the secondary culturing yeast liquid that will cultivate 12 hours adds the water ratio that spreads cultivation, and concussion stirs and the incubator that moves into 25 ℃ of-28 ℃ of temperature was cultivated 24 hours, three grades of yeast culture liquid;
(4): the syrup of step (2) is added adjust pol to 4.2 ° in the tea juice of step (1), pump in the fermentor tank after adding three grades of yeast culture liquid again; Adjust in the fermentor tank feed temperature to 23 ± 2 ℃, carry out Primary Fermentation, treat that the fermented liquid temperature adds step (2) again when exceeding 25 ℃ 1-2 ℃ syrup adjusts pol to 4.2 °, continue to ferment when treating that the fermented liquid temperature reaches 27 ± 1 ℃, the syrup of remaining step (2) is added in the fermentor tank, carry out airtight secondary fermentation; Treat that the low 1-2 ℃ of fermentation of fermented liquid temperature and room temperature finish;
(5): cold Sterile Filtration: at room temperature adopt secondary RO ultrafiltration apparatus to carry out cold Sterile Filtration, one-level is that removal of impurities is filtered, and secondary is Sterile Filtration, filtered liquid is pumped into former wine hold-up vessel store, and obtains the former wine of described tea beer.
5. the brewing process of tea beer according to claim 4, it is characterized in that: the alcoholic strength of the former wine of described tea beer is adjusted to 2.8-4.5 °, frozen cooling to 4 ℃ and pressure remain on and pump into carbonic acid gas under the 392.37kPa situation and mix with former wine, and after being delivered to the capping of filling machine quantitative filling and guaranteeing to mix wine liquid bottling capping the pressure of 250ml greater than 0.35Mpa; The good wine of can is carried out lamp inspection and physical and chemical inspection, and conformance with standard carries out the decals packing and delivers to the stockyard wait dispatching from the factory.
6. the brewing process of tea beer according to claim 4, it is characterized in that: the pretreated concrete operations of described tealeaves are: press standard formula weighing tealeaves, pulverize and cross 80 mesh standard sieves, tea-leaf power put into fill the lixiviate jar stirring and leaching of water that temperature is 80 ℃ a described consumption, cool the temperature to 35-40 ℃ and kept this temperature 12 minutes after three minutes, filter remove tea grounds get tea juice and this tea juice temperature reduce to 25 ℃ standby.
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| CN201010300559A CN101724526A (en) | 2010-01-21 | 2010-01-21 | Tea beer and brewing process thereof |
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| CN201010300559A CN101724526A (en) | 2010-01-21 | 2010-01-21 | Tea beer and brewing process thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181355A (en) * | 2011-05-11 | 2011-09-14 | 济源市丽园实业有限公司 | Rabdosia tea wine and preparation method thereof |
| CN106221982A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The processing technique of medicated beer |
| CN106221981A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The preparation method of tea flavour medicated beer |
| CN106367251A (en) * | 2016-08-31 | 2017-02-01 | 郑华庭 | Processing process for beer containing tea fermentation product |
| CN106434075A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Method of preparing beer by utilizing tea leaves |
| US20180057779A1 (en) * | 2016-08-31 | 2018-03-01 | Employee Brewing Company LLC | Fermented tea beer |
| CN108949396A (en) * | 2018-08-29 | 2018-12-07 | 重庆邵氏农业科技集团有限公司 | A kind of dark green tea beer and preparation method thereof |
| CN110467983A (en) * | 2019-09-06 | 2019-11-19 | 福建省博凯科技有限公司 | A kind of tea beer and preparation method thereof |
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2010
- 2010-01-21 CN CN201010300559A patent/CN101724526A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181355A (en) * | 2011-05-11 | 2011-09-14 | 济源市丽园实业有限公司 | Rabdosia tea wine and preparation method thereof |
| CN102181355B (en) * | 2011-05-11 | 2012-08-22 | 济源市丽园实业有限公司 | Rabdosia tea wine and preparation method thereof |
| CN106221982A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The processing technique of medicated beer |
| CN106221981A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The preparation method of tea flavour medicated beer |
| CN106367251A (en) * | 2016-08-31 | 2017-02-01 | 郑华庭 | Processing process for beer containing tea fermentation product |
| CN106434075A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Method of preparing beer by utilizing tea leaves |
| US20180057779A1 (en) * | 2016-08-31 | 2018-03-01 | Employee Brewing Company LLC | Fermented tea beer |
| US11066628B2 (en) * | 2016-08-31 | 2021-07-20 | Employee Brewing Company LLC | Fermented tea beer |
| CN108949396A (en) * | 2018-08-29 | 2018-12-07 | 重庆邵氏农业科技集团有限公司 | A kind of dark green tea beer and preparation method thereof |
| CN110467983A (en) * | 2019-09-06 | 2019-11-19 | 福建省博凯科技有限公司 | A kind of tea beer and preparation method thereof |
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