CN104711139A - Preparation method of turbid tea beer - Google Patents

Preparation method of turbid tea beer Download PDF

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Publication number
CN104711139A
CN104711139A CN201510169160.3A CN201510169160A CN104711139A CN 104711139 A CN104711139 A CN 104711139A CN 201510169160 A CN201510169160 A CN 201510169160A CN 104711139 A CN104711139 A CN 104711139A
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beer
tea
tealeaves
hops
yeast
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CN201510169160.3A
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CN104711139B (en
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高学玲
戎磊
凌铁军
宛晓春
张正竹
倪敬田
华再欣
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安徽农业大学
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Abstract

The invention discloses a preparation method of turbid tea beer, which comprises the following steps: pulverizing malt, saccharifying, filtering the wort, boiling the wort, adding hops, adding tea for the first time, clarifying by whirling, adding top fermentation yeast, carrying out primary fermentation at 18+/-4 DEG C, adding microwave-sterilized Cascade hops and pulverized Ti-Kuan-Yin tea powder into the fermentation tank when the apparent attenuation is 55-70%, continuing fermentation at 18+/-4 DEG C while controlling the yeast at 1.0*10<6>-5.0*10<6>/mL, filling, bottling, fermenting and the like. The turbid tea beer solves the problems of decomposition and oxidization of polyphenols in the tea beer brewage process, maintains the proteins and polyphenols, has the advantages of stable color, long storage life and high foam retention (up to 708.1s), has uniform turbidity and can not stratify after being stored for a long time, and conforms to related specification in national standard.

Description

A kind of preparation method of Cloudy tea beer

Technical field

The present invention relates to the preparation method of tea beer, be specifically related to a kind of preparation method of Cloudy tea beer.

Background technology

Beer is one of most popular alcoholic beverage in the world, in whole beverage consumption, is only only second to water and tealeaves, row residence the 3rd.Beer is by water, cereal, and yeast and hops etc. are formed.Hops play vital effect in beer, are " souls of beer ", and it not only gives the bitter taste with that happy people of beer, also to contribute to strong fragrant hops fragrance.

Tealeaves is Chinese tradition beverage, and according to the difference of processing mode, being divided into 6 large classes, is green tea respectively, black tea, blue or green tea, white tea, yellow tea and black tea, and different teas has flavour unique separately and fragrance.As vegetable material, it and hops have the similarity on sense organ.From flavour, the taste compound in tealeaves, as catechin, trimethyl-xanthine etc., they can provide bitter taste, this bitter taste provided for beer as the resin in hops.From fragrance aspect, the distinctive fragrance of tealeaves can be that beer contribution tea is fragrant, this just as the hop essential oil in hops for beer provides hops flavor.Therefore, tealeaves and hops simultaneously as vegetable material, and have certain general character on flavour, fragrance shows difference, thus makes existing beer more characteristic, flavour complements each other.Further, distinctive functional ingredient in tealeaves, as tea-polyphenol, tea polysaccharide, theanine etc., also for beer provides certain nourishing function.Therefore, tea and beer can well be merged.

In existing tea beer, publication date: on 07 31st, 1998, publication number is disclose a kind of tea beer and manufacture method thereof in the patent of invention of CN1243871A, described method produces traditional glug (Lager) type beer, during filter wine, use diatomite and PVPP, to reduce in tealeaves the effective constituents such as polyphenol, the oxidation of tea-polyphenol may be made again to aggravate by the filling oxygen brought into, destroy the functional ingredient in tealeaves, also exacerbate the change of beer color simultaneously.

The applying date: 2011.04.07, in the patent of invention of publication number CN102199501A, disclose a kind of tea beer and preparation method, described method utilizes tea bacterium, tealeaves and white sugar make tea beer, and also there is some difference for the beer of generation containing carbonic acid gas with truly utilizing Fructus Hordei Germinatus to ferment for this.

Tea beer has also been prepared by the seminar of applicant, and has invented the finings of three kinds of tea beers, and application number is: 201410044111.2, and the first finings described comprises blueberry juice, or raspberry juice; The second finings comprises 0.025% ~ 100% blue berry extract, or 0.025% ~ 100% blueberry pomace extract, or 0.025% ~ 100% raspberry berry extract, or 0.025% ~ 100% raspberry pomace extract; The third finings comprises 0.03% ~ 100% blueberry polyphenol, or 0.03% ~ 100% raspberry polyphenol, and this finings effectively can remove turbid phenomenon prepared by tea beer.

In the prior art of retrieval, the preparation technology of tea beer has carried out filtration and clarification activities in fermentation in the process of finished product, polyphenol in tea and the albumen in beer easily produce muddiness, current clarification means mechanism mainly contains three kinds, first, adopt the polyphenol in the method removal beer of pvpp absorption, but the shortcoming of the method has: 1, the regeneration cost of pvpp is high; 2, the Carbonyles-sulfite sexual disorder after pvpp absorption; 3, in tea beer, polyphenol content is high, even if add pvpp according to the maximal dose of Beer Standard also cannot adsorb polyphenol wherein, poor effect completely; 4, eliminate whole polyphenol, also just lose the characteristic feature belonged to originally in " tea beer ", add tealeaves and become meaningless.The second, use the Haze-Active Protein in silicon-dioxide absorption beer, but this method limited sorption capacity, not remarkable to tea beer effect.3rd, use bace protein by protein removal, proteolytic enzyme will cause muddy respective egg white matter degraded, reach the object of clarifying beer; Although this method production cost is lower, be unfavorable for the foam stabilization of finished beer, owing to eliminating too much protein, make the loss of beer taste, quality, local flavor.

From the mechanism of tea beer finings, if adopt aforesaid method in the process of producing tea beer, inherently remove the proteic substance in tea beer or tea-polyphenol, albumen is that beer becomes taste, holds the key component of bubble, if namely remove is not traditional " beer ", and tea-polyphenol is key component in " tea ", and removing neither " tea beer " truly, and tea-polyphenol and albumen are nutritive ingredient, removing from beer can the serious nutritive value reducing tea beer.

Some compositions in tealeaves, as tea-polyphenol, protein matter forms the complex compound of polyphenol-protein easily and in beer, reduce solubleness, make to produce limpid traditional glug (Lager) type beer and there is certain difficulty, and add the technology such as polyphenol sorbent material or membrane filtration in process, part nutritive ingredient in wheat juice and tealeaves will be removed, comprise the polymkeric substance of polyphenol-protein, too increase the complicacy of production technique simultaneously, further increase production cost.

The present invention prepares a kind of Cloudy tea beer, the maximum feature of this Cloudy beer is that production process is without the need to carrying out filter, former tea wheat juice Middle nutrition composition can be retained so to greatest extent, also make the product special flavour of tea beer stronger simultaneously, mouthfeel is more mellow, the abundanter exquisiteness of foam.

Applicant not yet retrieves the data of literatures about Cloudy tea beer, and the preparation field of Cloudy tea beer is also in space state at present, and the present invention provide not only a kind of brand-new Cloudy tea beer, has filled up the blank of Cloudy tea beer.

Summary of the invention

For the defect that tea beer preparation method in prior art exists, the invention provides a kind of preparation method of brand-new Cloudy tea beer, present method is being fermented in Finished product processThe without filtration step, the polyphenol in tea beer can not be removed, can improve the holding property of bubble of tea beer, its concrete steps are as follows simultaneously:

1, Fructus Hordei Germinatus is pulverized: Fructus Hordei Germinatus and wheat malt are pulverized respectively, and mix.

2, saccharification: add water in brew kettle, is warmed up to 40 DEG C, adds mixed Fructus Hordei Germinatus, is warming up to 52 DEG C, insulation, then heats up 66 DEG C, and insulation, is finally warming up to 78 DEG C, and insulation, obtains mellow solution of saccharification.

3, wort filtration: the mellow solution of saccharification of 78 DEG C is pumped in filter vat and filters, wash grain.Obtain wheat juice.

4, boil wheat juice and add hops: wheat juice is sent into boiling pot, controlling to boil intensity more than 8%, in boiling part, add hops.

5, first time adds tealeaves: at Wort boiling at the end, add the tealeaves after pulverizing, afterwards the hot wheat juice containing tealeaves is squeezed into whirlpool tank and be separated, obtain tea wheat juice.

6, convolution clarification: tea wheat juice is placed in settling bath and leaves standstill 10-50min.

7, Primary Fermentation: by the tea Wort cooling of convolution precipitate and separate to 14-18 DEG C, add top fermenting yeast, carry out Primary Fermentation under the condition of 18 ± 4 DEG C.

8, second time adds tealeaves and hops: when the apparent attenuation of Primary Fermentation reaches 55-70%, adds hops and the tealeaves after pulverizing, continue to carry out fermentation 7 ~ 14d under the condition of 18 ± 4 DEG C in fermentor tank.

9, discharge yeast: fermented liquid is cooled to 4 ~ 10 DEG C, discharge yeast, hops grain and tea grounds, and to control in fermented liquid yeast number 1.0 × 10 6~ 5.0 × 10 6individual/mL.

10, filling: the fermented liquid after the discharge yeast obtained in step 9 directly to be bottled, and in bottle, adds expandability sugar, gland seal, obtain work in-process beer.

11, bottling fermentation: carry out sealing under the work in-process beer obtained in step 10 is placed on the condition of 15 ~ 25 DEG C and continue fermentation 10 ~ 50d, obtain finished product Cloudy tea beer.

Wherein, first time adds the tea-leaf power addition of tealeaves is 0.1% ~ 1% of wheat juice total amount; The addition that second time adds tea-leaf power is 0.1% ~ 1% of fermented liquid total amount.

Described hops add with the form of pellet hop, and addition is 0.05% ~ 0.5% of fermented liquid total amount.

The addition of described expandability sugar is 4 ~ 10g/L.

Described expandability sugar specifically comprises white sugar, honey, glucose and fructose.

In described step Primary Fermentation, the addition of top yeast is 0.5 × 10 7~ 1.5 × 10 7individual/mL.

Beneficial effect of the present invention

The beneficial effect of Cloudy tea beer:

One:

Containing multiple nutritional components in beer, as protein, carbohydrate, amino acid, the nutritive ingredients such as polyphenol, wherein contain 0.5g protein in every 1L beer, this protein component comprises various micromolecule polypeptide, molecular weight is between 5-100kDa, and the protein of 2mg/L can cause beer muddy.

Approximately containing 20%-30% protein in tealeaves, 20%-40% tea-polyphenol, 20%-30% carbohydrate, the ratio of other material is less, comprises VITAMIN, alkaloid, organic acid etc.Containing a large amount of polyphenols in tealeaves, after adding beer, the polyphenol content of beer can between 200-2000mg/L, and when tealeaves addition is higher, polyphenol content is higher.Now polyphenol content is far beyond the controlling valu 70-120mg/L of current beer phenols content.When high polyphenol, will inevitably there is turbid phenomenon in beer.

In beer, generally the easy material causing muddiness is polyphenol and protein, particularly sensitive Protein.Under the environment of high polyphenol, beer is bound to occur muddiness.Therefore, applicant changes tea beer in the past needs the inertial thinking of clarification, removes in conjunction with suitable making method the nutritive value and the nourishing function that keep its muddy characteristic, tea and beer.

In traditional beer, polyphenol content is lower, generally lower than 200mg/L.With this understanding, beer generally can not produce turbid phenomenon.Once add tealeaves in beer after, because polyphenol content is higher, there is reversible binding equilibrium in protein and polyphenol in beer, causes tea beer to occur muddy.To solve muddy problem, must reduce the content of sensitive Protein and tea-polyphenol, no matter reduce that content, this is all disadvantageous for tea beer.Reason is as follows:

1, the content of tea-polyphenol is reduced

If in technique, by filtering, using the sorbent materials such as PVPP to reduce the method for polyphenol content, making clarify beer.This just loses the object of tea beer exploitation.Itself by adding tealeaves, want the functional ingredient in tealeaves to introduce in beer, but by filtering, the means such as absorption are in order to make clarify beer.Cause the wastings of resources such as filtering material on the one hand, on the other hand, also run counter to the real purpose of tea beer, the health-care effect of tea beer and nutritive value are significantly declined.

2, the content of sensitive Protein is reduced

Reduce the object that sensitive Protein can reach clarification, but sensitive Protein and beer foam albumen there is dependency.If sensitive Protein is removed or reduces its content, the holding property of bubble of beer all certainly will can be caused to decline, affect the stable of beer foam.

Its two:

In step of the present invention, boiling at the end, the tealeaves after pulverizing is put in boiling pot, afterwards hot wheat juice is injected whirlpool tank, carry out lixiviate and the clarifying process of effective content of tea, obtain tea wheat juice, now, in the fermented liquid of beer, introduce a large amount of polyphenol, with albumen in wheat juice, cold muddiness has occurred during the fermentation.The effect of now clarifying is the tea waste residue after removing lixiviate.The nutritive and health protection components in tealeaves and wheat juice can not be removed.

When the apparent attenuation of main fermentation period reaches 55-70%, second time is to adding portion hops and tealeaves in the tea wheat juice of fermentation, now main fermentation temperature still maintains 18 ± 4 DEG C, this temperature environment adds tealeaves to be of value to the leaching of simple and elegant aroma substance in tealeaves and hops and to be fully stored in tea beer liquid, finally makes the fragrance of this Cloudy tea beer stronger.

The present invention is at rear fermentating period, tealeaves after dry throwing Micvowave Sterilization and hops, there is following benefit: first: promote tea perfume and hops fragrance further, second, the antioxidant components such as the polyphenol in tealeaves and hops improve the antiseptic power of beer, extend the shelf-lives of Cloudy tea beer, the 3rd: too much bitter taste can not be brought to beer, beer flavor can not be made to become bitter.

Before filling the container, by low temperature sedimentation yeast, in control fermented liquid, yeast number is 1.0 × 10 6~ 5.0 × 10 6in this zone of reasonableness of individual/mL.If yeast number is lower than 1.0 × 10 in fermented liquid 6individual/mL time, the time of again fermenting in Beer Bottle will extend, and the time of beer production is increased.If the yeast number in fermented liquid is higher than 5.0 × 10 6individual/mL time, in Beer Bottle again fermentation ends time, yeast activity declines, and yeast autolysis phenomenon is serious, unfavorable to beer flavor, easily produces yeast flavour.

The present invention adopt in tea beer preparation technology filling before the method for not filtering, after adopting the method, do not filter just filling can avoid tea beer in filtration procedure with the contact of oxygen, cause the polyphenol in tea beer to be oxidized in a large number, polyphenol is one of distinctive functional ingredient in tea beer.If a large amount of oxidations of polyphenol, reduce the content of functional component on the one hand, tea beer color and luster also can be caused to deepen on the other hand.Therefore, in beer fermentation process, do not adopt filtration in process of the present invention, not only maintain the functional ingredient in tealeaves, the production technique simultaneously also simplified, reduce cost and decrease the wasting of resources.

Finally, present invention utilizes the secondary fermentation wine liquid directly method of Secondary Fermentation in filling and bottle, the method can eliminate the oxygen brought in pouring process timely, avoids the oxidizing brown stain of the tea-polyphenol in beer, adds the stable of the reservation of functional ingredient and local flavor and color and luster.The present invention, by sealing and fermenting in Beer Bottle, eliminates the oxygen in Beer Bottle up hill and dale, prevents the oxidation of polyphenols, remain the functional ingredient in tea beer to greatest extent, also prevent the browning of tea beer.

Cloudy tea beer of the present invention solves the problems referred to above of clarification tea beer, and remain albumen and polyphenol in tea beer simultaneously, solve the problem that polyphenol is oxidized in Process of Beer Brewing, the tea beer color stability prepared, quality guarantee period is long, and the nutrition and health care in tealeaves is worth and is retained, holding property of bubble reaches 708.1s, and unanimous between the higher and lower levels through long storage time opacity, there will not be demixing phenomenon, meet the relevant regulations of national standard.

Embodiment

Embodiment 1

Brewage the technique of the muddy blue or green tea beer of 200L 15 ° of P.

1, Fructus Hordei Germinatus pre-treatment: Fructus Hordei Germinatus and wheat malt are pulverized, according to the ratio of 1:1, Fructus Hordei Germinatus and wheat malt is mixed.

2, saccharification: add water in brew kettle, material-water ratio is 3:1, is warmed up to 40 DEG C, adds mixed Fructus Hordei Germinatus 50kg, is warming up to 52 DEG C, insulation 30min, and intensification 66 DEG C, insulation 60min, is being warming up to 78 DEG C, insulation 10min.

3, filter: the mellow solution of saccharification of 78 DEG C is pumped in filter vat and filters, wash grain.The water temperature of washing grain controls, at 78 ± 2 DEG C, to obtain wheat juice.

4, boil and add tealeaves: wheat juice is sent into boiling pot, Wort boiling time 90min, control boils intensity more than 8%, add hops in boiling part, at the end of boiling, in fermentor tank, put into the Tie Guanyin tea powder after pulverizing, wherein, 0.5% of the addition equal wheat juice total amount of Tie Guanyin tea powder, obtains tea wheat juice, in rear feeding whirlpool tank.

5, convolution clarification: tea wheat juice is placed in settling bath and leaves standstill 10-50min, preferred 20min, then changed by plate and be cooled to 18 ± 4 DEG C.

6, Primary Fermentation: cooled tea wheat juice is transferred to fermentor tank, by 0.5 × 10 7~ 1.5 × 10 7the addition of individual/mL adds Ai Er yeast and ferments in the tea wheat juice of 18 ± 4 DEG C, wherein, and not pressurize in main fermentation processes.

7, second time adds hops and tealeaves: during the fermentation, when apparent attenuation is 55 ~ 70% time, in fermentor tank, throw in the Cascade hops of Micvowave Sterilization and the Tie Guanyin tea powder after pulverizing, wherein the addition of Cascade hops and Tie Guanyin tea is 0.5% of fermented liquid.Under the condition of 18 ± 4 DEG C, continue fermentation 7 ~ 14d, in the process can low temperature cold steep in wine flower and tealeaves in composition.

8, discharge yeast: fermented liquid is cooled to 4 ~ 10 DEG C, discharge yeast, hops grain and tea grounds, and to control in fermented liquid yeast number 1.0 × 10 6~ 5.0 × 10 6individual/mL

9, filling: filling region should be furnished with ultraviolet lamp, before filling the container, to filling region uv sterilisation.Filling pipeline should use steam sterilizing.The fermented liquid containing yeast step 8 obtained is filled in the Beer Bottle of having sterilized, glucose is added in Beer Bottle, and make the final concentration of filling rear glucose solution be 6 ~ 8g/L: wherein, the glucose of 3 ~ 4g sterilizing has been added in the Beer Bottle of 500mL specification, filling 500mL contains the fermented liquid of yeast, gland seal, obtains work in-process beer.

10, finished product: work in-process beer step 9 obtained places 10-50d under the condition of 15 ~ 25 DEG C, obtains Cloudy tea beer finished product.

Adopt GB-4928-2008 to detect indices in beer, result is as follows:

Former wort concentration: 11.5 ° of P

Alcoholic strength: 5.00%

Bitterness value: 6.93IBU

Colourity: 15.9EBC

Turbidity: 21.3EBC

Total acid: 2.75mL/100mL

Bubble holding property: 708.1s

pH:4.36

Reducing sugar (with glucose meter): 5.14g/L

Di-acetyl: 0.08mg/L

Total polyphenols: 1045.5mg/L

Wherein, the holding property of bubble of the blue or green tea wheat beer of muddiness prepared by the present embodiment 1 is comparatively outstanding, and be 708.1s, national regulations top grade beer bubble holds 180s, one-level 130s.Meanwhile, the holding property of bubble of applicant and several beer contrasts, and result is as follows:

Commercially available certain brand domestic clarifies 8 ° of P beer: 248.7s

Commercially available certain brand domestic clarifies 8 ° of P beer: 271.3s

Application number: 201410044111.2, beer prepared by tea beer finings and defecation method thereof: 217s

The present embodiment 11.5 ° of P Cloudy tea beer: 708.1s

By comparing discovery, the holding property of bubble of the Cloudy tea beer adopting the present invention to brewage obviously increases, and the index of other beer and ordinary beer are more or less the same.As can be seen here, the present invention, while providing a kind of peculiar flavour wheat beer, also improves the quality product of wheat beer, significantly improves holding property of bubble and the health-care components tea-polyphenol of beer, made beer many corresponding nutritive ingredient and nourishing function.And the stability of Cloudy tea beer that the present invention obtains is better.

Embodiment 2

Brewage the technique of 200L 8 ° of P Cloudy tea beers.

1, Fructus Hordei Germinatus pre-treatment: Fructus Hordei Germinatus and wheat malt are mixed according to the ratio of 1:1,

2, saccharification: add water in brew kettle, material-water ratio is 4:1, is warmed up to 40 DEG C, adds mixing Fructus Hordei Germinatus 22kg, is warming up to 52 DEG C, insulation 30min, and intensification 66 DEG C, insulation 60min, is being warming up to 78 DEG C, insulation 10min.

3, filter: the mellow solution of saccharification of 78 DEG C is pumped in filter vat and filters, wash grain.The water temperature of washing grain controls, at 78 ± 2 DEG C, to obtain wheat juice.

4, boil and add tealeaves for the first time: wheat juice is sent into boiling pot, Wort boiling time 90min, controls to boil intensity more than 8%, adds hops in boiling part, described hops add with the form of pellet hop, and addition is 0.05% ~ 0.5% of fermented liquid total amount.At the end of boiling, put into the green tea powder after pulverizing in fermentor tank, wherein, the addition of green tea powder is 0.1% ~ 1% of wheat juice total amount, obtains tea wheat juice 8 ° of P, in rear feeding convolution clarifying tank, obtains tea wheat juice.

5, convolution precipitation: wheat juice is placed in settling bath and leaves standstill 10-50min, preferred 20min, then changed by plate and be cooled to 14 DEG C.6, Primary Fermentation: cooled tea wheat juice is transferred to fermentor tank, by 0.5 × 10 7~ 1.5 × 10 7individual/mL Ai Er yeast adds in the stability tealeaves wheat juice of 18 ± 4 DEG C and carries out Primary Fermentation, Primary Fermentation not pressurize.

7, second time adds hops and tealeaves: in main fermentation processes, when apparent attenuation is 55 ~ 70% time, the Simcoe hops of Micvowave Sterilization and the green tea powder after pulverizing is thrown in fermentor tank, wherein the addition of Simcoe hops is 0.05% of fermented liquid, and the addition of green tea powder is 0.1% of fermented liquid.

8, secondary fermentation: continue fermentation 7 ~ 14d under the condition of 18 ± 4 DEG C, low temperature cold steep in wine flower and tealeaves in composition.

9, discharge yeast: after secondary fermentation terminates, when the diacetyl content of fermented liquid is lower than 0.1mg/L, be cooled to 4 ~ 10 DEG C, and discharge yeast, in control fermented liquid, yeast number is 1.0 × 10 6~ 5.0 × 10 6individual/mL.

10, filling: filling region should be furnished with ultraviolet lamp, before filling the container, to filling region uv sterilisation.Filling pipeline should use steam sterilizing.The fermented liquid containing yeast step 9 obtained is filled in the Beer Bottle of having sterilized, fructose is added in Beer Bottle, and make the final concentration of filling rear fructose soln be 6 ~ 8g/L: wherein, the glucose of 3 ~ 4g sterilizing has been added in the Beer Bottle of 500mL specification, filling 500mL contains the fermented liquid of yeast, gland seal, obtains work in-process beer.

11, finished product: the muddy beer that partly becomes step 10 obtained places 10-50d under the condition of 15 ~ 25 DEG C, obtains Cloudy tea beer finished product.

Embodiment 3

A preparation method for Cloudy tea beer, step is as follows:

1, Fructus Hordei Germinatus is pulverized: Fructus Hordei Germinatus and wheat malt are pulverized respectively, and mix.

2, saccharification: add water in brew kettle, is warmed up to 40 DEG C, adds mixed Fructus Hordei Germinatus, is warming up to 52 DEG C, insulation 30min, then heats up 66 DEG C, and insulation 60min, is finally warming up to 78 DEG C, and insulation 10min, obtains mellow solution of saccharification.

3, wort filtration: the mellow solution of saccharification of 78 DEG C is pumped in filter vat and filters, wash grain.Obtain wheat juice.

4, boil wheat juice and add hops: wheat juice is sent into boiling pot, controlling to boil intensity more than 8%, in boiling part, add hops.

5, first time adds tealeaves: at Wort boiling at the end, add the tealeaves after pulverizing, afterwards the hot wheat juice containing tealeaves is squeezed into whirlpool tank and be separated, obtain tea wheat juice, wherein, the addition of tea-leaf power is 0.1% ~ 1% of tea wheat juice total amount.

6, convolution clarification: tea wheat juice is placed in settling bath and leaves standstill 10-50min.

7, Primary Fermentation: by the tea Wort cooling to 16 DEG C of convolution precipitate and separate, adds 0.5 × 10 7~ 1.5 × 10 7the top fermenting yeast of individual/mL, carries out Primary Fermentation under the condition of 18 ± 4 DEG C.

8, second time adds tealeaves and hops: when the apparent attenuation of Primary Fermentation reaches 55-70%, hops and the tealeaves after pulverizing is added in fermentor tank, the addition of hops is 0.5% of fermented liquid total amount, the addition of the tealeaves after pulverizing is 1% of fermented liquid total amount, continues to carry out fermentation 7 ~ 14d under the condition of 18 ± 4 DEG C.

9, discharge yeast: fermented liquid is cooled to 4 ~ 10 DEG C, discharge yeast, hops grain and tea grounds, and to control in fermented liquid yeast number 1.0 × 10 6~ 5.0 × 10 6individual/mL.

10, filling: the fermented liquid after the discharge yeast obtained in step 9 directly to be bottled, and in bottle, adds expandability sugar, gland seal, obtain work in-process beer.Wherein, expandability sugar specifically comprises white sugar, honey, glucose and fructose.

11, bottling fermentation: carry out sealing under the work in-process beer obtained in step 10 is placed on the condition of 15 ~ 25 DEG C and continue fermentation 10 ~ 50d, obtain finished product Cloudy tea beer.

Claims (6)

1. a preparation method for Cloudy tea beer, comprises Fructus Hordei Germinatus pulverizing, saccharification, Wort boiling, wort filtration, interpolation hops, it is characterized in that: the preparation method of described Cloudy tea beer also comprises the steps:
A, first time adds tealeaves: at Wort boiling at the end, add the tealeaves after pulverizing, afterwards the hot wheat juice containing tealeaves is squeezed into whirlpool tank and be separated, obtain tea wheat juice;
B, Primary Fermentation: by tea Wort cooling to 16 ± 2 DEG C of convolution precipitate and separate, adds top fermenting yeast, under the condition of 18 ± 4 DEG C, carries out Primary Fermentation;
C, second time adds tealeaves and hops: when the apparent attenuation of Primary Fermentation reaches 55-70%, continues in fermentor tank, add hops and the tealeaves after pulverizing, and continues to carry out fermentation 7 ~ 14d under the condition of 18 ± 4 DEG C;
D, discharge yeast: fermented liquid is cooled to 4 ~ 10 DEG C, discharge yeast, hops grain and tea grounds, and to control in fermented liquid yeast number 1.0 × 10 6~ 5.0 × 10 6individual/mL;
E, filling: the fermented liquid after the discharge yeast obtained by step D is directly bottled, and in bottle, adds expandability sugar, gland seal, obtains work in-process beer;
F, bottling fermentation: work in-process beer step e obtained carries out sealing and continues fermentation 10 ~ 50d under being placed on the condition of 15 ~ 25 DEG C, obtain finished product Cloudy tea beer.
2. the preparation method of a kind of Cloudy tea beer according to claim 1, is characterized in that, in described steps A, the addition of tea-leaf power is 0.1% ~ 1% of wheat juice total amount; In described step C, second time adds the addition of tea-leaf power is 0.1% ~ 1% of fermented liquid total amount.
3. the preparation method of a kind of Cloudy tea beer according to claim 1, is characterized in that, in described step C, described hops add with the form of pellet hop, and addition is 0.05% ~ 0.5% of fermented liquid total amount.
4. the preparation method of a kind of Cloudy tea beer according to claim 1, is characterized in that: the addition of described expandability sugar is 4 ~ 10g/L.
5. the preparation method of a kind of Cloudy tea beer according to claim 1, is characterized in that: described expandability sugar specifically comprises white sugar, honey, glucose and fructose.
6. the preparation method of a kind of Cloudy tea beer according to claim 1, it is characterized in that: in described step B, the addition of top yeast is 0.5 × 10 7~ 1.5 × 10 7individual/mL.
CN201510169160.3A 2015-04-10 2015-04-10 A kind of preparation method of Cloudy tea beer CN104711139B (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106010847A (en) * 2016-08-02 2016-10-12 青岛啤酒股份有限公司 Method for brewing muddy whole-malt white beer
CN107365647A (en) * 2017-09-14 2017-11-21 云南牧工商茶叶进出口股份有限公司 Pu'er tea beer
CN107881045A (en) * 2017-11-15 2018-04-06 合肥福润茶业技术有限公司 A kind of fragrant and sweet light color tea beer and preparation method thereof
CN107881046A (en) * 2017-11-15 2018-04-06 合肥福润茶业技术有限公司 A kind of Cloudy health tea beer and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN106010847A (en) * 2016-08-02 2016-10-12 青岛啤酒股份有限公司 Method for brewing muddy whole-malt white beer
CN106010847B (en) * 2016-08-02 2019-04-30 青岛啤酒股份有限公司 A kind of brewing method of Cloudy whole-malt white beer
CN107365647A (en) * 2017-09-14 2017-11-21 云南牧工商茶叶进出口股份有限公司 Pu'er tea beer
CN107881045A (en) * 2017-11-15 2018-04-06 合肥福润茶业技术有限公司 A kind of fragrant and sweet light color tea beer and preparation method thereof
CN107881046A (en) * 2017-11-15 2018-04-06 合肥福润茶业技术有限公司 A kind of Cloudy health tea beer and preparation method thereof

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