CN104711139B - A kind of preparation method of Cloudy tea beer - Google Patents
A kind of preparation method of Cloudy tea beer Download PDFInfo
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- CN104711139B CN104711139B CN201510169160.3A CN201510169160A CN104711139B CN 104711139 B CN104711139 B CN 104711139B CN 201510169160 A CN201510169160 A CN 201510169160A CN 104711139 B CN104711139 B CN 104711139B
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Abstract
The invention discloses the preparation method of a kind of Cloudy tea beer, the method includes Fructus Hordei Germinatus pulverizing, saccharification, wort filtration, boils wheat juice and add hops, for the first time interpolation tealeaves, convolution clarification, add top fermenting yeast, main fermentation is carried out, when apparent attenuation is in 55～70% under conditions of 18 ± 4 DEG C, throw in fermentation tank microwave sterilization Cascade hops and pulverize after Tie Guanyin tea powder, under conditions of 18 ± 4 DEG C continue fermentation 7～14d, control yeast 1.0 × 106～5.0 × 106The steps such as individual/mL, filling, bottling fermentation.The Cloudy tea beer of the present invention solves the problem that polyphenol decomposes oxidation in tea beer brewing process, and in tea beer, remain albumen and polyphenol simultaneously, the tea beer color stability prepared, quality guarantee period is long, holding property of bubble has reached 708.1s, and unanimous between the higher and lower levels through long storage time turbidity, do not have lamination, meet the relevant regulations of national standard.
Description
Technical field
The present invention relates to the preparation method of tea beer, be specifically related to the preparation method of a kind of Cloudy tea beer.
Background technology
Beer is one of the most most popular alcoholic beverage, in whole beverage consumption, is only only second to water and tealeaves, Lie Ju
Three.Beer is that yeast and hops etc. are constituted by water, cereal.Hops play vital effect in beer, are " beers
The soul of wine ", it not only gives the bitter taste with that happy people of beer, also gives the hops fragrance that contribute to strong fragrance.
Tealeaves is Chinese tradition beverage, according to the difference of processing mode, is divided into 6 big classes, is green tea respectively, black tea, blue or green tea,
White tea, yellow tea and black tea, different teas has unique taste and aroma.As vegetable material, it has with hops
The similitude on sense organ.From flavour, the taste compound in tealeaves, such as catechin, caffeine etc., they are provided that
Bitter taste, this bitter taste provided for beer as the resin in hops.From the perspective of fragrance, the distinctive fragrance of tealeaves, can be beer
Wine contribution tea is fragrant, and this is just as the essential oil of hop in hops provides hops flavor for beer.Therefore, tealeaves and hops are simultaneously
As vegetable material, and on flavour, there is certain general character, fragrance shows difference, so that existing beer is more
Add characteristic, flavour complements each other.Further, distinctive functional components in tealeaves, such as Tea Polyphenols, tea polysaccharide, theanine
Deng, also provide certain health care for beer.Therefore, tea can well be merged with beer.
In existing tea beer, publication date: on 07 31st, 1998, public in the patent of invention of Publication No. CN1243871A
Having opened a kind of tea beer and manufacture method thereof, described method is to produce tradition glug (Lager) type beer, makes during filter wine
With diatomite and PVPP, reduce the active ingredient such as polyphenol in tealeaves, may be such that again tea is many by the filling oxygen brought into
The oxidation aggravation of phenol, destroys the functional components in tealeaves, also exacerbates the change of beer color simultaneously.
The applying date: 2011.04.07, in the patent of invention of publication number CN102199501A, discloses a kind of tea beer and preparation side
Method, described method is to utilize tea bacterium, and tealeaves and white granulated sugar make tea beer, this and truly utilize Fructus Hordei Germinatus fermentation generation to contain
The beer of carbon dioxide there is also different.
The seminar of applicant is also prepared for tea beer, and has invented the fining agent of three kinds of tea beers, Application No.:
201410044111.2, the first fining agent described includes blueberry juice, or raspberry juice；The second fining agent includes 0.025%～100%
Blueberries extract, or 0.025%～100% blueberry pomace extract, or 0.025%～100% raspberry berry extract, or
0.025%～100% raspberry pomace extract；The third fining agent includes 0.03%～100% blueberry polyphenol, or 0.03%～100%
Raspberry polyphenol, turbid phenomenon prepared by tea beer can effectively be removed by this fining agent.
In the prior art of retrieval, the preparation technology of tea beer has carried out filtering and clarification behaviour during fermentation to finished product
Making, the polyphenol in tea and the albumen in beer are easily generated muddiness, and clarification means mechanism mainly has three kinds at present, and first, use
The method of pvpp absorption removes the polyphenol in beer, but the shortcoming of the method has: 1, the regeneration cost of pvpp is high；2、pvpp
Carbonyles-sulfite sexuality after absorption declines；3, in tea beer, polyphenol content is high, even if according to the maximum dose of Beer Standard
Add pvpp and also cannot adsorb polyphenol therein, poor effect completely；4, eliminate whole polyphenol, the most just lose and belong to originally
In the characteristic feature of " tea beer ", add tealeaves and become meaningless.Second, use the muddiness in silica absorption beer quick
Sense albumen, but the method limited sorption capacity, the most notable to tea beer effect.3rd, use bace protein by albumen
Matter is removed, and protease, by causing the corresponding protein degradation of muddiness, reaches the purpose of clarifying beer；Although this method produces into
This is the most relatively low, but is detrimental to the foam stabilization of finished beer, owing to eliminating too much protein, make beer taste, quality,
The loss of local flavor.
From the mechanism of tea beer fining agent, if using said method during producing tea beer, inherently remove tea
Protein substance in beer or Tea Polyphenols, albumen is that beer becomes taste, holds the key component of bubble, if removing is not the most in traditional sense
" beer ", and Tea Polyphenols is key component in " tea ", and removal is not " tea beer " truly, and Tea Polyphenols and
Albumen is nutritional labeling, removes the nutritive value that can seriously reduce tea beer from beer.
Some compositions in tealeaves, such as Tea Polyphenols, easily form the complex compound of polyphenol-protein, reduction with protein matter in beer
Solubility so that produce limpid traditional glug (Lager) type beer and there is certain difficulty, and add in process
The technology such as polyphenol adsorbent or membrane filtration, it will remove part nutritional labeling in wheat juice and tealeaves, including the polymerization of polyphenol-protein
Thing, too increases the complexity of production technology simultaneously, further increases production cost.
The present invention prepares a kind of Cloudy tea beer, and the feature of this Cloudy beer maximum is that production process was without carrying out
Filter fly sequence, so can retain former tea wheat juice Middle nutrition composition to greatest extent, also makes the product special flavour more enriching of tea beer simultaneously
Strongly fragrant, mouthfeel is more mellow, the more rich exquisiteness of foam.
Applicant not yet retrieves the data of literatures about Cloudy tea beer, and the preparation field of Cloudy tea beer is at present also
Being in space state, 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
The defect existed for tea beer preparation method in prior art, the present invention provides the system of a kind of brand-new Cloudy tea beer
Preparation Method, this method without filtration step, will not remove the polyphenol in tea beer in fermentation to Finished product processThe, can carry simultaneously
The holding property of bubble of high tea beer, it specifically comprises the following steps that
1, Fructus Hordei Germinatus is pulverized: fructus hordei germinatus and wheat malt is pulverized respectively, and mixes.
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 rises
Temperature 66 DEG C, insulation, finally it is warming up to 78 DEG C, insulation, obtain mellow solution of saccharification.
3, wort filtration: the mellow solution of saccharification of 78 DEG C is pumped in lautertuns 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%, boiling part adds
Enter hops.
5, tealeaves is added for the first time: when Wort boiling is ended, add the tealeaves after pulverizing, afterwards by the hot wheat containing tealeaves
Juice is squeezed into whirlpool tank and is separated, and obtains tea wheat juice.
6, convolution clarification: tea wheat juice is placed in stillpot standing 10-50min.
7, main fermentation: by the tea Wort cooling of convolution precipitate and separate to 14-18 DEG C, add top fermenting yeast, at 18 ± 4 DEG C
Under conditions of carry out main fermentation.
8, second time adds tealeaves and hops: when the apparent attenuation of main fermentation reaches 55-70%, adds wine in fermentation tank
Flower and the tealeaves after pulverizing, continue to carry out fermenting 7～14d under conditions of 18 ± 4 DEG C.
9, discharge yeast: zymotic fluid is cooled to 4～10 DEG C, discharge yeast, hops grain and tea grounds, and control in zymotic fluid
Yeast number is 1.0 × 106～5.0 × 106Individual/mL.
It is 10, filling: the zymotic fluid after the discharge yeast that will obtain in step 9 is directly bottled, and adds fermentable sugar in bottle,
Gland seals, and obtains semi-finished product beer.
11, bottling fermentation: carry out under conditions of the semi-finished product beer obtained in step 10 is placed on 15～25 DEG C sealing and continue
Fermentation 10～50d, obtains finished product Cloudy tea beer.
Wherein, tea-leaf power addition is wheat juice total amount the 0.1%～1% of tealeaves is added for the first time；Second time adds tea leaf powder
Addition is zymotic fluid total amount 0.1%～the 1% of end.
Described hops add with the form of pellet hop, and addition is the 0.05%～0.5% of zymotic fluid total amount.
The addition of described fermentable sugar is 4～10g/L.
Described fermentable sugar specifically includes white granulated sugar, honey, glucose and fructose.
In described step main fermentation, the addition of top yeast is 0.5 × 107～1.5 × 107Individual/mL.
Beneficial effects of the present invention
The beneficial effect of Cloudy tea beer:
One:
Containing multiple nutritional components in beer, such as nutritional labelings such as protein, carbohydrate, amino acid, polyphenol, the most often
Containing 0.5g protein in 1L beer, this protein component includes various micromolecule polypeptide, molecular weight between 5-100kDa it
Between, and the protein of 2mg/L can cause beer muddy.
Tealeaves about contains 20%-30% protein, 20%-40% Tea Polyphenols, 20%-30% carbohydrate, the ratio of other material
Less, including vitamin, alkaloid, organic acid etc..Containing substantial amounts of polyphenols in tealeaves, after adding beer, beer
The polyphenol content of wine can be between 200-2000mg/L, and when tealeaves addition is the highest, polyphenol content is the highest.Now polyphenol contains
Measure controlling value 70-120mg/L far beyond current beer phenols content.In the case of high polyphenol, beer will necessarily go out
Existing turbid phenomenon.
In beer, the material the most easily causing muddiness is polyphenol and protein, particularly sensitive Protein.Environment at high polyphenol
Under, beer is bound to muddiness occur.Therefore, applicant changes conventional tea beer needs the inertial thinking of clarification, in conjunction with suitably
Brewage process remove to keep its muddy characteristic, tea and the nutritive value of beer and health care.
In traditional beer, polyphenol content is relatively low, generally below 200mg/L.With this understanding, beer typically will not produce
Turbid phenomenon.After once adding tealeaves in beer, owing to polyphenol content is higher, protein and polyphenol occur reversible in beer
Combination balance, cause tea beer occur muddiness.To solve muddy problem, containing of sensitive Protein and Tea Polyphenols must be reduced
Amount, no matter reducing that content, this is all disadvantageous for tea beer.Reason is as follows:
1, the content of Tea Polyphenols is reduced
If in technique, by filtering, the method using the adsorbents such as PVPP to reduce polyphenol content, make beer clarification.
This just loses the purpose of tea beer exploitation.Itself by adding tealeaves, want the functional components in tealeaves to introduce in beer,
But by filtering, the means such as absorption are in order to make beer clarification.On the one hand the wastings of resources such as filtering material are caused, on the other hand, also
Run counter to the real purpose of tea beer so that health-care efficacy and the nutritive value of tea beer are remarkably decreased.
2, the content of sensitive Protein is reduced
Reduce sensitive Protein and can reach the purpose of clarification, but sensitive Protein and beer foam albumen have correlation.If quick
Sense albumen is removed or reduces its content, the holding property of bubble of beer all certainly will can be caused to decline, affect stablizing of beer foam.
Its two:
In step of the present invention, when boiling end of a period, in boiling pot, put into the tealeaves after pulverizing, afterwards hot wheat juice is injected convolution
In stillpot, carry out extraction and the clarifying process of effective content of tea, obtain tea wheat juice, now, in the zymotic fluid of beer
Through introducing a large amount of polyphenol, there is cold muddiness with albumen in wheat juice during the fermentation.After the effect now clarified is removal extraction
Tea waste residue.The nutritive and health protection components in tealeaves and wheat juice will not be removed.
When apparent attenuation between lord ferment period reaches 55-70%, second time to fermentation tea wheat juice in add part hops and
Tealeaves, now main fermentation temperature is still maintained at 18 ± 4 DEG C, and this temperature environment adds tealeaves is of value to light in tealeaves and hops
The leaching of refined aroma substance and being fully stored in tea beer liquid, the fragrance finally making this Cloudy tea beer is stronger.
The present invention, during after fermentation, does the tealeaves after throwing microwave sterilization and hops, has the benefit that first: increase further
Enter that tea is fragrant and hops fragrance, second, the antioxidant content such as the polyphenol in tealeaves and hops improves the antiseptic power of beer, extends
The shelf life of Cloudy tea beer, the 3rd: too much bitter taste will not be brought to beer, beer flavor will not be made to become hardship.
Before filling the container, settling yeast by low temperature, in control zymotic fluid, yeast number is 1.0 × 106～5.0 × 106This conjunction of individual/mL
In the range of reason.If yeast number is less than 1.0 × 10 in zymotic fluid6Individual/mL time, the time again fermented in beer bottle will
Extend so that the time of Beer Brewage increases.If the yeast number in zymotic fluid is higher than 5.0 × 106Individual/mL time, in beer bottle
Again during fermentation ends, yeast activity declines, and yeast autolysis phenomenon is serious, unfavorable to beer flavor, is easily generated yeasty.
The present invention use in tea beer preparation technology filling before the method that do not filters, after using the method, do not filter with regard to filling energy
Enough avoid tea beer in filter process with the contacting of oxygen, cause the polyphenol in tea beer to aoxidize in a large number, polyphenol is in tea beer
One of distinctive functional components.If a large amount of oxidations of polyphenol, on the one hand reduce the content of functional component, the most also
Tea beer color and luster can be caused to deepen.Therefore, process of the present invention does not use in beer fermentation process filtration, not only maintains tea
Functional components in leaf, the production technology simultaneously also simplified, reduce cost and decrease the wasting of resources.
Finally, present invention utilizes that after fermentation wine liquid is the most filling and the method for secondary fermentation in bottle, the method can disappear timely
The oxygen brought in bushing process of assembling, it is to avoid the oxidizing brown stain of the Tea Polyphenols in beer, add functional components reservation and
Stablizing of 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, it is therefore prevented that
The oxidation of polyphenols, remains the functional components in tea beer to greatest extent, also prevent the browning of tea beer.
The Cloudy tea beer of the present invention solve clarification tea beer the problems referred to above, and remain in tea beer simultaneously albumen and
Polyphenol, solves the problem that polyphenol aoxidizes in Process of Beer Brewing, the tea beer color stability prepared, and quality guarantee period is long,
Nutrition and health care in tealeaves is worth and is retained, and holding property of bubble has reached 708.1s, and in long storage time turbidity next
Cause, do not have lamination, meet the relevant regulations of national standard.
Detailed description of the invention
Embodiment 1
The technique brewageing 15 ° of P muddiness green grass or young crops tea beers of 200L.
1, Fructus Hordei Germinatus pretreatment: 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, it is incubated 30min, is heating up 66 DEG C, be incubated 60min, be warming up to 78 DEG C, be incubated 10min.
3, filter: the mellow solution of saccharification of 78 DEG C is pumped in lautertuns and filters, wash grain.The water temperature washing grain controls at 78 ± 2 DEG C,
To wheat juice.
4, boil and add tealeaves: wheat juice is sent into boiling pot, Wort boiling time 90min, control to boil intensity more than 8%,
Boiling part adds hops, at the end of boiling, in fermentation tank, puts into the Tie Guanyin tea powder after pulverizing, wherein, iron
The 0.5% of the addition equal wheat juice total amount of kwan-yin tea-leaf power, obtains tea wheat juice, in rear feeding whirlpool tank.
5, convolution clarification: tea wheat juice is placed in stillpot standing 10-50min, preferably 20min, then is changed by plate and be cooled to 18 ± 4
℃。
6, main fermentation: the tea wheat juice after cooling is transferred to fermentation tank, by 0.5 × 107～1.5 × 107The addition of individual/mL adds Ai Er
The tea wheat juice of yeast to 18 ± 4 DEG C ferments, wherein, not pressurize in main fermentation processes.
7, second time adds hops and tealeaves: during the fermentation, when apparent attenuation is in 55～70%, throw in micro-in fermentation tank
Tie Guanyin tea powder after the Cascade hops of ripple sterilizing and pulverizing, wherein Cascade hops and the interpolation of Tie Guanyin tea
Amount is the 0.5% of zymotic fluid.Under conditions of 18 ± 4 DEG C, continue fermentation 7～14d, can steep in wine flower with low temperature cold in the process
With the composition in tealeaves.
8, discharge yeast: zymotic fluid is cooled to 4～10 DEG C, discharge yeast, hops grain and tea grounds, and control yeast in zymotic fluid
Number is 1.0 × 106～5.0 × 106Individual/mL
9, filling: filling region should be furnished with uviol lamp, before filling the container, to filling region ultraviolet disinfection.Filling pipeline should use steam
Sterilization.The zymotic fluid containing yeast step 8 obtained is filled in the beer bottle sterilized, and adds glucose in beer bottle,
And make final concentration of the 6～8g/L of filling rear glucose solution: wherein, the beer bottle of 500mL specification adds 3～4g and has gone out
The glucose of bacterium, filling 500mL contains the zymotic fluid of yeast, and gland seals, and obtains semi-finished product beer.
10, finished product: 10-50d placed under conditions of 15～25 DEG C by semi-finished product beer step 9 obtained, and obtains Cloudy tea beer
Wine finished product.
Using indices in GB-4928-2008 detection 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
Reduced sugar (with glucose meter): 5.14g/L
Biacetyl: 0.08mg/L
Total polyphenols: 1045.5mg/L
Wherein, the holding property of bubble of the muddy blue or green tea wheat beer of the present embodiment 1 preparation is the most prominent, and for 708.1s, national regulations is excellent
Level beer bubble holds 180s, one-level 130s.Meanwhile, applicant contrasts with the holding property of bubble of several beer, and result is as follows:
Commercially available certain brand domestic 8 ° of P beer: 248.7s of clarification
Commercially available certain brand domestic 8 ° of P beer: 271.3s of clarification
Application number: 201410044111.2, beer prepared by tea beer fining agent and defecation method thereof: 217s
11.5 ° of P Cloudy tea beer: 708.1s of the present embodiment
By comparing discovery, the holding property of bubble of the Cloudy tea beer that the employing present invention brewages substantially increases, and the index of other beer
It is more or less the same with ordinary beer.As can be seen here, the present invention, while providing a kind of peculiar flavour wheat beer, also improves little
The product quality of wheat beer, significantly improves holding property of bubble and the health-care components Tea Polyphenols of beer, and corresponding nutrition becomes to have made beer many
Divide and health care.And the stability of Cloudy tea beer that the present invention obtains is preferable.
Embodiment 2
The technique brewageing 8 ° of P Cloudy tea beers of 200L.
1, Fructus Hordei Germinatus pretreatment: 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, is heating up 66 DEG C, is being incubated 60min, is being warming up to 78 DEG C, be incubated 10min.
3, filter: the mellow solution of saccharification of 78 DEG C is pumped in lautertuns and filters, wash grain.The water temperature washing grain controls at 78 ± 2 DEG C,
To wheat juice.
4, boil and add for the first time tealeaves: wheat juice is sent into boiling pot, Wort boiling time 90min, controls to boil intensity 8%
Above, adding hops in boiling part, described hops add with the form of pellet hop, and addition is zymotic fluid total amount
0.05%～0.5%.At the end of boiling, in fermentation tank, put into the green tea powder after pulverizing, wherein, the interpolation of green tea powder
0.1%～1% that amount is wheat juice total amount, obtains 8 ° of P of tea wheat juice, and rear feeding is circled round in defecator, obtains tea wheat juice.
5, convolution precipitation: wheat juice is placed in stillpot standing 10-50min, preferably 20min, then is changed by plate and be cooled to 14 DEG C.
6, main fermentation: the tea wheat juice after cooling is transferred to fermentation tank, by 0.5 × 107～1.5 × 107Individual/mL Ai Er yeast adds 18 ± 4 to
DEG C stability tealeaves wheat juice in carry out main fermentation, main fermentation not pressurize.
7, second time adds hops and tealeaves: in main fermentation processes, when apparent attenuation is in 55～70%, throws in fermentation tank
Green tea powder after the Simcoe hops of microwave sterilization and pulverizing, wherein the addition of Simcoe hops is the 0.05% of zymotic fluid,
The addition of green tea powder is the 0.1% of zymotic fluid.
8, after fermentation: continue fermentation 7～14d under conditions of 18 ± 4 DEG C, low temperature cold is steep in wine and is spent and the composition in tealeaves.
9, discharge yeast: after after fermentation terminates, when the diacetyl content of zymotic fluid is less than 0.1mg/L, is cooled to 4～10 DEG C,
And discharging yeast, in control zymotic fluid, yeast number is 1.0 × 106～5.0 × 106Individual/mL.
10, filling: filling region should be furnished with uviol lamp, before filling the container, to filling region ultraviolet disinfection.Filling pipeline should use steam
Sterilization.The zymotic fluid containing yeast step 9 obtained is filled in the beer bottle sterilized, and adds fructose in beer bottle, and
Make final concentration of the 6～8g/L of filling rear fructose soln: wherein, the beer bottle of 500mL specification has added 3～4g sterilizings
Glucose, filling 500mL contains the zymotic fluid of yeast, and gland seals, and obtains semi-finished product beer.
11, finished product: half step 10 obtained becomes muddy beer to place 10-50d under conditions of 15～25 DEG C, obtains Cloudy tea
Beer finished product.
Embodiment 3
A kind of preparation method of Cloudy tea beer, step is as follows:
1, Fructus Hordei Germinatus is pulverized: fructus hordei germinatus and wheat malt is pulverized respectively, and mixes.
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, is incubated 30min,
Heat up 66 DEG C again, be incubated 60min, be finally warming up to 78 DEG C, be incubated 10min, obtain mellow solution of saccharification.
3, wort filtration: the mellow solution of saccharification of 78 DEG C is pumped in lautertuns 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%, boiling part adds
Enter hops.
5, tealeaves is added for the first time: when Wort boiling is ended, add the tealeaves after pulverizing, afterwards by the hot wheat containing tealeaves
Juice is squeezed into whirlpool tank and is separated, and obtains tea wheat juice, and wherein, the addition of tea-leaf power is tea wheat juice total amount
0.1%～1%.
6, convolution clarification: tea wheat juice is placed in stillpot standing 10-50min.
7, main fermentation: by the tea Wort cooling of convolution precipitate and separate to 16 DEG C, add 0.5 × 107～1.5 × 107Above individual/mL
Fermented yeast, carries out main fermentation under conditions of 18 ± 4 DEG C.
8, second time adds tealeaves and hops: when the apparent attenuation of main fermentation reaches 55-70%, adds wine in fermentation tank
Tealeaves after flower and pulverizing, the addition of hops is the 0.5% of zymotic fluid total amount, and the addition of the tealeaves after pulverizing is zymotic fluid
The 1% of total amount, continues to carry out fermenting 7～14d under conditions of 18 ± 4 DEG C.
9, discharge yeast: zymotic fluid is cooled to 4～10 DEG C, discharge yeast, hops grain and tea grounds, and control in zymotic fluid
Yeast number is 1.0 × 106～5.0 × 106Individual/mL.
It is 10, filling: the zymotic fluid after the discharge yeast that will obtain in step 9 is directly bottled, and adds fermentable sugar in bottle,
Gland seals, and obtains semi-finished product beer.Wherein, fermentable sugar specifically includes white granulated sugar, honey, glucose and fructose.
11, bottling fermentation: carry out under conditions of the semi-finished product beer obtained in step 10 is placed on 15～25 DEG C sealing and continue
Fermentation 10～50d, obtains finished product Cloudy tea beer.
Claims (6)
1. a preparation method for Cloudy tea beer, including Fructus Hordei Germinatus pulverizing, saccharification, wort filtration, Wort boiling, and adds hops during Wort boiling for the first time, it is characterised in that: the preparation method of described Cloudy tea beer also comprises the steps:
A, adds tealeaves for the first time: when Wort boiling is ended, adds the tealeaves after pulverizing, afterwards the hot wheat juice containing tealeaves is squeezed into whirlpool tank and separate, obtain tea wheat juice；
B, main fermentation: by the tea Wort cooling of convolution precipitate and separate to 16 ± 2 DEG C, add top fermenting yeast, carry out main fermentation under conditions of 18 ± 4 DEG C；
C, second time adds tealeaves and second time adds hops: when the apparent attenuation of main fermentation reaches 55-70%, continues the tealeaves after second time in fermentation tank is added hops and pulverized, continues to carry out fermenting 7～14d under conditions of 18 ± 4 DEG C；
D, discharges yeast: zymotic fluid is cooled to 4～10 DEG C, discharge yeast, hops grain and tea grounds, and controls in zymotic fluid yeast number 1.0 × 106～5.0 × 106Individual/mL；
E, filling: the zymotic fluid after discharge yeast step D obtained directly is bottled, and adds fermentable sugar in bottle, and gland seals, obtains semi-finished product beer；
F, bottling fermentation: semi-finished product beer step E obtained carries out under conditions of being placed on 15～25 DEG C sealing continuation fermentation 10～50d, obtains finished product Cloudy tea beer.
The preparation method of a kind of Cloudy tea beer the most according to claim 1, it is characterised in that in described step A, the addition of tea-leaf power is the 0.1%～1% of wheat juice total amount；In described step C, second time adds addition is zymotic fluid total amount 0.1%～the 1% of tea-leaf power.
The preparation method of a kind of Cloudy tea beer the most according to claim 1, it is characterised in that in described step C, described hops add with the form of pellet hop, and addition is the 0.05%～0.5% of zymotic fluid total amount.
The preparation method of a kind of Cloudy tea beer the most according to claim 1, it is characterised in that: the addition of described fermentable sugar is 4～10g/L.
The preparation method of a kind of Cloudy tea beer the most according to claim 1, it is characterised in that: described fermentable sugar specifically includes white granulated sugar, honey, glucose and fructose.
The preparation method of a kind of Cloudy tea beer the most according to claim 1, it is characterised in that: in described step B, the addition of top yeast is 0.5 × 107～1.5 × 107Individual/mL.
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| CN201510169160.3A CN104711139B (en) | 2015-04-10 | 2015-04-10 | A kind of preparation method of Cloudy tea beer |
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| CN104711139B true CN104711139B (en) | 2016-08-24 |
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| 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 |
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| CN1094443A (en) * | 1993-04-19 | 1994-11-02 | 四川创意科技开发有限公司 | Method for producing kudingcha beer |
| DE19526005C1 (en) * | 1995-07-17 | 1996-05-30 | Tucher Braeu Ag | Stable cloudy beer prodn. with good flavour without long storage |
| JPH10179114A (en) * | 1996-12-26 | 1998-07-07 | Sapporo Breweries Ltd | Production of mulberry tea-added, barley tea-flavored sparkling alcoholic beverage |
| CN1092237C (en) * | 1998-07-31 | 2002-10-09 | 青岛市轻工业研究所 | Tea beer and its brewing process |
| CN101451094A (en) * | 2007-12-04 | 2009-06-10 | 刘飞 | Production process of bright beer |
| CN101348755A (en) * | 2008-08-26 | 2009-01-21 | 刘志良 | Tea beer and brewing method thereof |
| CN101993800B (en) * | 2009-08-24 | 2013-04-03 | 广州珠江啤酒股份有限公司 | Method for producing turbid beer or turbid white beer |
| CN101724524B (en) * | 2009-12-28 | 2013-03-20 | 肇庆蓝带啤酒有限公司 | Improved technology for producing beer |
| CN102250701B (en) * | 2011-06-30 | 2013-01-09 | 江汉大学 | Functional beer and brewing method thereof |
| CN103849520B (en) * | 2014-01-29 | 2015-09-30 | 安徽农业大学 | Tea beer finings and defecation method |
| CN103820256B (en) * | 2014-02-27 | 2015-11-18 | 北京燕京啤酒股份有限公司 | A kind of brewing method of muddy white beer |
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