CN104726245A - Beer containing tea flower extract and brewing method thereof - Google Patents
Beer containing tea flower extract and brewing method thereof Download PDFInfo
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- CN104726245A CN104726245A CN201510089811.8A CN201510089811A CN104726245A CN 104726245 A CN104726245 A CN 104726245A CN 201510089811 A CN201510089811 A CN 201510089811A CN 104726245 A CN104726245 A CN 104726245A
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Abstract
The invention discloses a beer containing tea flower extract. The beer is prepared from the following raw material components in percentage by mass: 15-20 percent of barley malt, 0.2-1 percent of burnt malt, 1-4 percent of camellia juice, 0.02-0.1 percent of hops, 0.1-0.3 percent of active dry yeast, and the balance of water. The beer containing tea flower extract provided by the invention is brewed through using tea flower extract as an auxiliary material to replace beer flavor hops, using barley malt, burnt malt and water as main raw materials, adding bitter hops into the raw materials, and fermenting the mixture with yeast. The tea flower beer produced by the method provided by the invention is heavy in fragrance, pure and refreshing in taste, and contains multiple functional components which are beneficial to a human body, and further has the functions of lowering lipid and keeping healthy.
Description
Technical field
The present invention relates to wine industry field, particularly a kind of beer and brew method thereof containing tea flower extract.
Background technology
In China, tree plant cultivation has had the history of more than 3,000 year, and people's cultivate agrocybe is just in order to the blade of tea tree of gathering, and regrettably Tea Flower, these Generative Growth of Tea Plant products of tea seed are often ignored by people and discard.In recent years, utilize, just gradually paid close attention to by people along with to the continuous research and development of Tea Flower, it is new resource food that the Ministry of Health in 2013 ratifies Tea Flower in No. 1 bulletin.The feature that Tea Flower has " life-span is short, the florescence is long, bloom many, solid few "; Containing abundant internal substance; Its good oxidation-resistance, can match in excellence or beauty with Rosmarinus officinalis; There is removing toxic substances, antibacterial, hypoglycemic, delay senility, the effect such as cancer-resisting and strengthening immunity.Research shows, multiple beneficial composition and the active substances such as tree plant flowers rich in proteins, tea-polyphenol, tea polysaccharide, tea saponin flavonoid, amino acid, VITAMIN, trace element and superoxide-dismutase (SOD), Theobromine; Wherein aminoacids content 2.84%, trimethyl-xanthine 2.59%, protein 27.46%, tea polysaccharide 5.47%, catechin 63.42mg/g.But the ratio of its activeconstituents but differs greatly with tealeaves, Tea Flower contains TS >=11%, protein >=30%, total reducing sugar >=35%; Caffeine≤1%, tea-polyphenol 7-15%, amino acid/11-4%, close with albino tea; Flavonoid compound 1-3%.So Tea Flower can be applied to the field such as medicines and health protection and makeup.
Shi Chan tea big country of China, have nearly 20 provinces, municipalities and autonomous regions to produce tea, China's Tea Flower resource is very abundant, Tea Flower actual year the amount of adopting can reach more than 1,800,000 tons, add up according to 60% rate of picking flowers, Tea Flower mean yield can reach about 1650kg/hm2.
Beer is the beverage that is number three of consumption in the world after beverage, water and tea, be of high nutritive value, be rich in carbohydrate, protein, VITAMIN and the functional substance such as calcium, phosphorus, there is the title of " liquid bread ", often drink functions of relieving summer heat, antithermic, helped digest, Appetizing spleen-tonifying, the function such as improved a poor appetite, be suitable as the matrix of functional foodstuff, in beer, add various different functional factor, just can obtain dissimilar functional beer.
Summary of the invention
For solving above-mentioned prior art Problems existing, the object of the present invention is to provide a kind of beer and the brew method thereof that contain Tea Flower, Tea Flower extracts the fragrance that juice has natural camellia, in beer production, the appropriate certain proportion Tea Flower that adds extracts juice, replace the beer aroma hops that must add in traditional beer production process, the camellia beer produced is while the intrinsic taste of maintenance beer, and be also rich in fragrance and the nourishing function of camellia, market potential is large.
For achieving the above object, technical scheme of the present invention is:
A beer containing Tea Flower, its raw material is made up of the component of following mass percent: barley germ 15-20%, burnt malt 0.2-1%, camellia juice 1-4%, hops addition 0.02-0.1%, active dry yeast 0.1-0.3%, and surplus is water.
Further, described camellia juice is take to pulverize and camellia after crossing 10 mesh sieves, adds the deionized water of 90 DEG C, supersound extraction 30min under 60 DEG C of constant temperatures according to flower quality than 1:40, after extraction terminates, the camellia extraction liquid complete with filter bag coarse filtration is proceeded to ceramic membrane filter and obtains.
Further, described Fructus Hordei Germinatus and burnt malt are Australia malt.
Further, described Brewing water is for meeting drinking water standard requirement, pH value 6.8-7.2, and carbonate hardness is less than 5 ° of dH, the water of non-carbonate hardness 3-5 ° of dH.
Further, described beer pol is 2.3BX, and polyphenol content is that 110mg/kg, EGCG and caffeine content are respectively 13.2mg/kg, 1.6mg/kg, and flavonoid content is 10mg/kg.
A brew method containing Tea Flower beer, by raw material according to said ratio, its preparation method comprises the steps:
Step 1: prepared by camellia juice: take and pulverize and camellia 250g after crossing 10 mesh sieves, add the deionized water of 90 DEG C than 1:40 according to flower quality, supersound extraction 30min under 60 DEG C of constant temperatures, after extraction terminates, the camellia extraction liquid complete with filter bag coarse filtration is proceeded to ceramic membrane filter camellia juice for subsequent use;
Step 2: Fructus Hordei Germinatus is pulverized: barley germ adds 5% water before pulverizing, wetting Fructus Hordei Germinatus surface, increases Fructus Hordei Germinatus epidermis toughness, prevents epidermis broken; Adjustment abrasive disk space and inlet amount, controlling malt meal thickness ratio is 2:5;
Step 3: saccharification: add 100Kg 37 DEG C of warm water in brew kettle, the barley germ crushed and burnt malt are dropped into, static 20min, acid is stopped; Be warming up to 53 DEG C and leave standstill insulation 60min, protein stops; Be warming up to 65 DEG C and leave standstill insulation 70min, saccharification is decomposed; Be warming up to 78 DEG C to leave standstill insulation 10min and carry out intensification and kill enzyme, obtain the mellow solution of saccharification of thickness;
Step 4: filter:
1. end water: add 78 DEG C of warm water in filter vat, water level was as the criterion not have sieve plate 0.5cm;
2. enter wine with dregs: pumped into by mellow solution of saccharification in filter vat, stir 5min, make mash evenly leave standstill 20min afterwards, form nature filtering layer;
3. reflux: by wheat juice continuous backflow in filter vat, until wheat juice is limpid, during backflow, the flow control of pump is at 10 ~ 15r/min;
4. filter: be transferred in boiling pot by wheat juice, during beginning, the flow control of pump is at 10 ~ 15r/min, the rear limpid degree according to wheat juice, more progressively tunes up flow, measure slubbing wort concentration;
5. wash grain: former wort filtration carries out washing grain to when will expose poor face, open and plough poor machine, wash poor amount of water according to wort concentration estimation, add after washing poor water and stop ploughing grain, after new filtering layer to be formed, repeat above-mentioned filter;
Step 5: Wort boiling and auxiliary material add: open large steam valve after wort filtration terminates and boil, boiling time is 90min, and after boiling beginning, 5min adds bitter type hops;
Step 6: it is heavy that wheat juice revolves: after Wort boiling terminates, steam off valve, opens boiling pot bleeder valve and revolves deep gouge incision valve, open and revolve heavy pump, pumped into by wheat juice and revolve in deep gouge, quiescent setting 30min;
Step 7: Wort cooling: wheat juice is pumped into by cooling sieve plate and cleans completely in fermentor tank, want controlled cooling model temperature and oxygen gas flow rate in process;
Step 8: yeast fermentation
1. activated yeast: in strict accordance with aseptic technique specification, in yeast storage tank, slowly add temperature is 20 ~ 26 DEG C of wheat juice, and add about 200g active dry yeast powder, after glass stick stirs, standing 20min can obtain activated yeast mud;
2. inoculation yeast: after wheat juice enters tank, uses aseptic compressed oxygen to be pressed in fermentor tank by yeast, and the inoculum size of yeast is 0.1% of wheat juice amount; The Tea Flower juice prepared is added in beer fermentation tank by 2.5% simultaneously, utilizes oxygen beer fermentation liquid, yeast and Tea Flower juice to be mixed;
3. in the main ferment stage: yeast starts breeding of sprouting after the dormant stage of 8 ~ 16h, the main ferment stage is entered, control temperature 12 DEG C, pressure-controlling is at 0 ~ 0.03MPa, will carry out blowdown every day and measure pol, dropping to 4.5 ° to pol, sealed cans boosting enters the rear ferment stage;
4. the ferment stage after: the reduction of di-acetyl is carried out in sealed cans boosting, and control temperature is 12 DEG C, tank pressure 0.1 ~ 0.18MPa, and the hold-time is about 5 days, if without obvious di-acetyl taste, can lower the temperature.If there is obvious di-acetyl taste can postpone cooling in 1 ~ 3 day, every other day arrange once dirty;
5. lower the temperature, store wine: after reduction terminates, control rate of temperature fall, before 5 DEG C, be cooled to 5 DEG C with 0.5 ~ 0.7 DEG C/h speed, and keep one day.After 5 DEG C, be cooled to 0 DEG C with the speed of 0.1 ~ 0.3 DEG C/h, carry out storage wine;
6. yeast discharge: can yeast be discharged when temperature is down to 5 DEG C, the yeast discharged at first at the bottom of tank is that the too early aging of precipitation and dead yeast are more, directly should abandon, get middle level yeast slurry in seeding tank;
Step 9: secondary filtration: fermentor tank discharge port is connected to beer receiving tank by beer filtration system, being taken up in order of priority in filtering system and installing aperture is the filter membrane of 5.00um and 1.00um, slowly open fermentor tank discharging to cut down, utilizing self pressure carbon dioxide in fermentor tank that plasmogen beer is filtered to receiving tank, is exactly the fresh beer that we need; Membrane filtration eliminate to be suspended in beer can natural subsidence, the macromolecular substance such as a small amount of yeast of beer quality being had to disadvantageous effect and protein.
Further, in described step 1, filtering Tea Flower ceramic membrane aperture is 200um.
Further, in described step 2, Fructus Hordei Germinatus and burnt malt are Australia wheat.
Further, in described step 3, Brewing water is for meeting drinking water standard requirement, pH value 6.8-7.2, and carbonate hardness is less than 5 ° of dH, non-carbonate hardness 3-5 ° of dH.
Further, in described step 7, cooling temperature controls at 12 DEG C.
Further, in described step 8, tea flower extract addition 2.5%, the interpolation time is that the main ferment stage is synchronous with the yeast-inoculated stage, mixes with beer fermentation liquid.
Relative to prior art, beneficial effect of the present invention is:
The present invention utilizes tea flower extract to substitute beer aroma hops for auxiliary material, with Fructus Hordei Germinatus, burnt malt, water for main raw material, adds bitter type hops, is formed by yeast fermentation brew; The Tea Flower hops aromatic flavour that the inventive method is produced, pure taste is tasty and refreshing, and is rich in the multiple functional ingredient useful to human body, has Antilipemic health function.
Accompanying drawing explanation
Fig. 1 is the making method schema of tea flower extract beer of the present invention
Fig. 2 is the Mashing process curve of tea flower extract beer of the present invention
Fig. 3 is the zymotechnique curve of tea flower extract beer of the present invention
Embodiment
Below in conjunction with the drawings and the specific embodiments, technical solution of the present invention is described in further detail:
The beer water used in following instance meets drinking water standard requirement, pH value 6.8-7.2, and carbonate hardness is less than 5 ° of dH, non-carbonate hardness 3-5 ° of dH); Fructus Hordei Germinatus and burnt malt are Australia wheat; Cereuisiae fermentum is Belgian S-189 cereuisiae fermentum; Hops is Beer hops.
As shown in Figure 1: a kind of beer containing Tea Flower, its raw material is made up of the component of following mass percent: barley germ 15-20%, burnt malt 0.2-1%, camellia juice 1-4%, hops addition 0.02-0.1%, active dry yeast 0.1-0.3%, surplus is water.
Further, described camellia juice is take to pulverize and camellia after crossing 10 mesh sieves, adds the deionized water of 90 DEG C, supersound extraction 30min under 60 DEG C of constant temperatures according to flower quality than 1:40, after extraction terminates, the camellia extraction liquid complete with filter bag coarse filtration is proceeded to ceramic membrane filter and obtains.
Further, described Fructus Hordei Germinatus and burnt malt are Australia malt.
Further, described Brewing water is for meeting drinking water standard requirement, pH value 6.8-7.2, and carbonate hardness is less than 5 ° of dH, the water of non-carbonate hardness 3-5 ° of dH.
Further, described beer pol is 2.3BX, and polyphenol content is that 110mg/kg, EGCG and caffeine content are respectively 13.2mg/kg, 1.6mg/kg, and flavonoid content is 10mg/kg.
A brew method containing Tea Flower beer, by raw material according to said ratio, its preparation method comprises the steps:
Step 1: prepared by camellia juice: take and pulverize and camellia 250g after crossing 10 mesh sieves, add the deionized water of 90 DEG C than 1:40 according to flower quality, supersound extraction 30min under 60 DEG C of constant temperatures, after extraction terminates, the camellia extraction liquid complete with filter bag coarse filtration is proceeded to ceramic membrane filter camellia juice for subsequent use;
Step 2: Fructus Hordei Germinatus is pulverized: barley germ adds 5% water before pulverizing, wetting Fructus Hordei Germinatus surface, increases Fructus Hordei Germinatus epidermis toughness, prevents epidermis broken; Adjustment abrasive disk space and inlet amount, controlling malt meal thickness ratio is 2:5;
Step 3: saccharification: add 100Kg 37 DEG C of warm water in brew kettle, the barley germ crushed and burnt malt are dropped into, static 20min, acid is stopped; Be warming up to 53 DEG C and leave standstill insulation 60min, protein stops; Be warming up to 65 DEG C and leave standstill insulation 70min, saccharification is decomposed; Be warming up to 78 DEG C to leave standstill insulation 10min and carry out intensification and kill enzyme, obtain the mellow solution of saccharification of thickness; Mashing process curve is as Fig. 2.
Step 4: filter:
1. end water: add 78 DEG C of warm water in filter vat, water level was as the criterion not have sieve plate 0.5cm;
2. enter wine with dregs: pumped into by mellow solution of saccharification in filter vat, stir 5min, make mash evenly leave standstill 20min afterwards, form nature filtering layer;
3. reflux: by wheat juice continuous backflow in filter vat, until wheat juice is limpid, during backflow, the flow control of pump is at 10 ~ 15r/min;
4. filter: be transferred in boiling pot by wheat juice, during beginning, the flow control of pump is at 10 ~ 15r/min, the rear limpid degree according to wheat juice, more progressively tunes up flow, measure slubbing wort concentration;
5. wash grain: former wort filtration carries out washing grain to when will expose poor face, open and plough poor machine, wash poor amount of water according to wort concentration estimation, add after washing poor water and stop ploughing grain, after new filtering layer to be formed, repeat above-mentioned filter;
Step 5: Wort boiling and auxiliary material add: open large steam valve after wort filtration terminates and boil, boiling time is 90min, and after boiling beginning, 5min adds bitter type hops;
Step 6: it is heavy that wheat juice revolves: after Wort boiling terminates, steam off valve, opens boiling pot bleeder valve and revolves deep gouge incision valve, open and revolve heavy pump, pumped into by wheat juice and revolve in deep gouge, quiescent setting 30min;
Step 7: Wort cooling: wheat juice is pumped into by cooling sieve plate and cleans completely in fermentor tank, want controlled cooling model temperature and oxygen gas flow rate in process;
Step 8: yeast fermentation
1. activated yeast: in strict accordance with aseptic technique specification, in yeast storage tank, slowly add temperature is 20 ~ 26 DEG C of wheat juice, and add about 200g active dry yeast powder, after glass stick stirs, standing 20min can obtain activated yeast mud;
2. inoculation yeast: after wheat juice enters tank, uses aseptic compressed oxygen to be pressed in fermentor tank by yeast, and the inoculum size of yeast is 0.1% of wheat juice amount; The Tea Flower juice prepared is added in beer fermentation tank by 2.5% simultaneously, utilizes oxygen beer fermentation liquid, yeast and Tea Flower juice to be mixed;
3. in the main ferment stage: yeast starts breeding of sprouting after the dormant stage of 8 ~ 16h, the main ferment stage is entered, control temperature 12 DEG C, pressure-controlling is at 0 ~ 0.03MPa, will carry out blowdown every day and measure pol, dropping to 4.5 ° to pol, sealed cans boosting enters the rear ferment stage;
4. the ferment stage after: the reduction of di-acetyl is carried out in sealed cans boosting, and control temperature is 12 DEG C, tank pressure 0.1 ~ 0.18MPa, and the hold-time is about 5 days, if without obvious di-acetyl taste, can lower the temperature.If there is obvious di-acetyl taste can postpone cooling in 1 ~ 3 day, every other day arrange once dirty;
5. lower the temperature, store wine: after reduction terminates, control rate of temperature fall, before 5 DEG C, be cooled to 5 DEG C with 0.5 ~ 0.7 DEG C/h speed, and keep one day.After 5 DEG C, be cooled to 0 DEG C with the speed of 0.1 ~ 0.3 DEG C/h, carry out storage wine;
6. yeast discharge: can yeast be discharged when temperature is down to 5 DEG C, the yeast discharged at first at the bottom of tank is that the too early aging of precipitation and dead yeast are more, directly should abandon, get middle level yeast slurry in seeding tank; Yeast fermentation process curve is as Fig. 3.
Step 9: secondary filtration: fermentor tank discharge port is connected to beer receiving tank by beer filtration system, being taken up in order of priority in filtering system and installing aperture is the filter membrane of 5.00um and 1.00um, slowly open fermentor tank discharging to cut down, utilizing self pressure carbon dioxide in fermentor tank that plasmogen beer is filtered to receiving tank, is exactly the fresh beer that we need; Membrane filtration eliminate to be suspended in beer can natural subsidence, the macromolecular substance such as a small amount of yeast of beer quality being had to disadvantageous effect and protein.
Further, in described step 1, filtering Tea Flower ceramic membrane aperture is 200um.
Further, in described step 2, Fructus Hordei Germinatus and burnt malt are Australia wheat.
Further, in described step 3, Brewing water is for meeting drinking water standard requirement, pH value 6.8-7.2, and carbonate hardness is less than 5 ° of dH, non-carbonate hardness 3-5 ° of dH.
Further, in described step 7, cooling temperature controls at 12 DEG C.
Further, in described step 8, tea flower extract addition 2.5%, the interpolation time is that the main ferment stage is synchronous with the yeast-inoculated stage, mixes with beer fermentation liquid.
Embodiment 1:
A beer containing Tea Flower, its raw material is made up of the component of following mass percent: barley germ 17.5%, burnt malt 0.5%, and camellia juice addition is 2.5%, hops addition 0.045%, active dry yeast 0.1%, and surplus is water.
As shown in Figure 1: the preparation method of above-mentioned beer is:
(1) camellia juice preparation: take and pulverize and camellia 250 grams after crossing 10 mesh sieves, 90 DEG C of deionized waters are added according to flower water ratio 1: 40, the camellia extraction liquid complete with filter bag coarse filtration, at supersound extraction 30min, after extraction terminates, is proceeded to 200um ceramic membrane filter camellia juice for subsequent use by 60 DEG C.
(2) take 35kg Fructus Hordei Germinatus and 1kg burnt malt, add about 2L water and stir moistening rear pulverizing, be placed in brew kettle, in brew kettle, add 100Kg 37 DEG C of warm water, static 20min after stirring; Be warming up to 53 DEG C and leave standstill insulation 60min; Be warming up to 65 DEG C and leave standstill insulation 70min; Be warming up to 78 DEG C and leave standstill insulation 10min, the mellow solution of saccharification of the thickness of acquisition.
(3) mellow solution of saccharification is transferred in the filter vat having spread end water, by wheat juice in filter vat with 10 ~ 15r/min flow velocity continuous backflow, until wheat juice limpid after wheat juice is slowly filtered to boiling pot, be first wheat juice; In filter vat, add 78 DEG C of warm water while that first filtering be about 100L, carry out second washing trough, the same the first step of operation, after reflux and filter completes, first is mixed with second wheat juice and be about 220-240L.
(4) wort filtration is opened large steam valve and is boiled after terminating, and start timing during the boiling of wheat juice, boiling time is 90min, boil start after 5min add bitter type hops 90g.
(5), after Wort boiling terminates, steam off valve, opens boiling pot bleeder valve and revolves deep gouge incision valve, open and revolve heavy pump, pumped into by wheat juice and revolve in deep gouge, quiescent setting 30min.
(6) pumped into by cooling sieve plate by wheat juice and clean completely in fermentor tank, in process, controlled cooling model temperature is to 12-15 DEG C, and oxygen gas flow rate is about 1L/min.
(7) according to aseptic technique specification, in yeast storage tank, slowly add temperature is 20 ~ 26 DEG C of wheat juice 2L, and add about 200g active dry yeast powder, after glass stick stirs, standing 20min can obtain activated yeast mud.
(8) inoculation yeast: after wheat juice enters tank, uses aseptic compressed oxygen to be pressed in fermentor tank by yeast.
(9) the Tea Flower juice 5L prepared is added in beer fermentation tank simultaneously, utilizes oxygen beer fermentation liquid, yeast and Tea Flower juice to be mixed.
(10) in the main ferment stage: yeast starts breeding of sprouting after the dormant stage of 12 hours, the main ferment stage is entered, control temperature 12 DEG C, pressure-controlling is at 0 ~ 0.03MPa, will carry out blowdown every day and measure pol, dropping to 4.5 ° to pol, sealed cans boosting enters the rear ferment stage.
(11) in ferment stage afterwards: the reduction of di-acetyl is carried out in sealed cans boosting, and control temperature is 12 DEG C, tank pressure 0.1 ~ 0.18MPa, and the hold-time is about 5 days, without obvious di-acetyl taste, every other day arrange once dirty in process.
(12) lower the temperature, store wine: after reduction terminates, control rate of temperature fall, before 5 DEG C, 5 DEG C are cooled to 0.5 ~ 0.7 DEG C/h speed, yeast can be discharged when temperature is down to 5 DEG C, the yeast discharged at first at the bottom of tank is that the too early aging of precipitation and dead yeast are more, should directly abandon, and middle level live yeast can be used for the fermentation of next tinned beer.After 5 DEG C, be cooled to 0 DEG C with the speed of 0.1 ~ 0.3 DEG C/h, carry out storage wine.
Embodiment 2:
A beer containing Tea Flower, its raw material is made up of the component of following mass percent: barley germ 15%, burnt malt 1%, camellia juice 1%, hops addition 0.02%, active dry yeast 0.1%, and surplus is water.
As shown in Figure 1: the preparation method of above-mentioned beer is:
(1) camellia juice preparation: take and pulverize and camellia 250 grams after crossing 10 mesh sieves, 90 DEG C of deionized waters are added according to flower water ratio 1: 40, the camellia extraction liquid complete with filter bag coarse filtration, at supersound extraction 30min, after extraction terminates, is proceeded to 200um ceramic membrane filter camellia juice for subsequent use by 60 DEG C.
(2) take 15kg Fructus Hordei Germinatus and 1kg burnt malt, add about 2L water and stir moistening rear pulverizing, be placed in brew kettle, in brew kettle, add 100Kg 37 DEG C of warm water, static 20min after stirring; Be warming up to 53 DEG C and leave standstill insulation 60min; Be warming up to 65 DEG C and leave standstill insulation 70min; Be warming up to 78 DEG C and leave standstill insulation 10min, the mellow solution of saccharification of the thickness of acquisition.
(3) mellow solution of saccharification is transferred in the filter vat having spread end water, by wheat juice in filter vat with 10 ~ 15r/min flow velocity continuous backflow, until wheat juice limpid after wheat juice is slowly filtered to boiling pot, be first wheat juice; In filter vat, add 78 DEG C of warm water while that first filtering be about 100L, carry out second washing trough, the same the first step of operation, after reflux and filter completes, first is mixed with second wheat juice and be about 220-240L.
(4) wort filtration is opened large steam valve and is boiled after terminating, and start timing during the boiling of wheat juice, boiling time is 90min, boil start after 5min add bitter type hops 90g.
(5), after Wort boiling terminates, steam off valve, opens boiling pot bleeder valve and revolves deep gouge incision valve, open and revolve heavy pump, pumped into by wheat juice and revolve in deep gouge, quiescent setting 30min.
(6) pumped into by cooling sieve plate by wheat juice and clean completely in fermentor tank, in process, controlled cooling model temperature is to 12-15 DEG C, and oxygen gas flow rate is about 1L/min.
(7) according to aseptic technique specification, in yeast storage tank, slowly add temperature is 20 ~ 26 DEG C of wheat juice 2L, and add about 200g active dry yeast powder, after glass stick stirs, standing 20min can obtain activated yeast mud.
(8) inoculation yeast: after wheat juice enters tank, uses aseptic compressed oxygen to be pressed in fermentor tank by yeast.
(9) the Tea Flower juice 5L prepared is added in beer fermentation tank simultaneously, utilizes oxygen beer fermentation liquid, yeast and Tea Flower juice to be mixed.
(10) in the main ferment stage: yeast starts breeding of sprouting after the dormant stage of 12 hours, the main ferment stage is entered, control temperature 12 DEG C, pressure-controlling is at 0 ~ 0.03MPa, will carry out blowdown every day and measure pol, dropping to 4.5 ° to pol, sealed cans boosting enters the rear ferment stage.
(11) in ferment stage afterwards: the reduction of di-acetyl is carried out in sealed cans boosting, and control temperature is 12 DEG C, tank pressure 0.1 ~ 0.18MPa, and the hold-time is about 5 days, without obvious di-acetyl taste, every other day arrange once dirty in process.
(12) lower the temperature, store wine: after reduction terminates, control rate of temperature fall, before 5 DEG C, 5 DEG C are cooled to 0.5 ~ 0.7 DEG C/h speed, yeast can be discharged when temperature is down to 5 DEG C, the yeast discharged at first at the bottom of tank is that the too early aging of precipitation and dead yeast are more, should directly abandon, and middle level live yeast can be used for the fermentation of next tinned beer.After 5 DEG C, be cooled to 0 DEG C with the speed of 0.1 ~ 0.3 DEG C/h, carry out storage wine.
Embodiment 3:
A beer containing Tea Flower, its raw material is made up of the component of following mass percent: barley germ 20%, burnt malt 0.2%, camellia juice 4%, hops addition 0.02%, active dry yeast 0.3%, and surplus is water.
As shown in Figure 1: the preparation method of above-mentioned beer is:
(1) camellia juice preparation: take and pulverize and camellia 250 grams after crossing 10 mesh sieves, 90 DEG C of deionized waters are added according to flower water ratio 1: 40, the camellia extraction liquid complete with filter bag coarse filtration, at supersound extraction 30min, after extraction terminates, is proceeded to 200um ceramic membrane filter camellia juice for subsequent use by 60 DEG C.
(2) take 20kg Fructus Hordei Germinatus and 0.2kg burnt malt, add about 2L water and stir moistening rear pulverizing, be placed in brew kettle, in brew kettle, add 100Kg 37 DEG C of warm water, static 20min after stirring; Be warming up to 53 DEG C and leave standstill insulation 60min; Be warming up to 65 DEG C and leave standstill insulation 70min; Be warming up to 78 DEG C and leave standstill insulation 10min, the mellow solution of saccharification of the thickness of acquisition.
(3) mellow solution of saccharification is transferred in the filter vat having spread end water, by wheat juice in filter vat with 10 ~ 15r/min flow velocity continuous backflow, until wheat juice limpid after wheat juice is slowly filtered to boiling pot, be first wheat juice; In filter vat, add 78 DEG C of warm water while that first filtering be about 100L, carry out second washing trough, the same the first step of operation, after reflux and filter completes, first is mixed with second wheat juice and be about 220-240L.
(4) wort filtration is opened large steam valve and is boiled after terminating, and start timing during the boiling of wheat juice, boiling time is 90min, boil start after 5min add bitter type hops 90g.
(5), after Wort boiling terminates, steam off valve, opens boiling pot bleeder valve and revolves deep gouge incision valve, open and revolve heavy pump, pumped into by wheat juice and revolve in deep gouge, quiescent setting 30min.
(6) pumped into by cooling sieve plate by wheat juice and clean completely in fermentor tank, in process, controlled cooling model temperature is to 12-15 DEG C, and oxygen gas flow rate is about 1L/min.
(7) according to aseptic technique specification, in yeast storage tank, slowly add temperature is 20 ~ 26 DEG C of wheat juice 2L, and add about 200g active dry yeast powder, after glass stick stirs, standing 20min can obtain activated yeast mud.
(8) inoculation yeast: after wheat juice enters tank, uses aseptic compressed oxygen to be pressed in fermentor tank by yeast.
(9) the Tea Flower juice 5L prepared is added in beer fermentation tank simultaneously, utilizes oxygen beer fermentation liquid, yeast and Tea Flower juice to be mixed.
(10) in the main ferment stage: yeast starts breeding of sprouting after the dormant stage of 12 hours, the main ferment stage is entered, control temperature 12 DEG C, pressure-controlling is at 0 ~ 0.03MPa, will carry out blowdown every day and measure pol, dropping to 4.5 ° to pol, sealed cans boosting enters the rear ferment stage.
(11) in ferment stage afterwards: the reduction of di-acetyl is carried out in sealed cans boosting, and control temperature is 12 DEG C, tank pressure 0.1 ~ 0.18MPa, and the hold-time is about 5 days, without obvious di-acetyl taste, every other day arrange once dirty in process.
(12) lower the temperature, store wine: after reduction terminates, control rate of temperature fall, before 5 DEG C, 5 DEG C are cooled to 0.5 ~ 0.7 DEG C/h speed, yeast can be discharged when temperature is down to 5 DEG C, the yeast discharged at first at the bottom of tank is that the too early aging of precipitation and dead yeast are more, should directly abandon, and middle level live yeast can be used for the fermentation of next tinned beer.After 5 DEG C, be cooled to 0 DEG C with the speed of 0.1 ~ 0.3 DEG C/h, carry out storage wine.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed within protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should limit with claims is as the criterion.
Claims (10)
1. the beer containing Tea Flower, it is characterized in that, its raw material is made up of the component of following mass percent: barley germ 15-20%, burnt malt 0.2-1%, camellia juice 1-4%, hops addition 0.02-0.1%, active dry yeast 0.1-0.3%, surplus is water.
2. beer according to claim 1, it is characterized in that, described camellia juice is take to pulverize and camellia after crossing 10 mesh sieves, add the deionized water of 90 DEG C than 1:40 according to flower quality, supersound extraction 30min under 60 DEG C of constant temperatures, after extraction terminates, the camellia extraction liquid complete with filter bag coarse filtration is proceeded to ceramic membrane filter and obtains.
3. beer according to claim 1, is characterized in that, described barley germ and burnt malt are Australia malt.
4. beer according to claim 1, is characterized in that, described beer pol is 2.3BX, and polyphenol content is that 110mg/kg, EGCG and caffeine content are respectively 13.2mg/kg, 1.6mg/kg, and flavonoid content is 10mg/kg.
5. the brew method containing Tea Flower beer, it is characterized in that, by raw material according to said ratio, its preparation method comprises the steps:
Step 1: prepared by camellia juice: take and pulverize and camellia 250g after crossing 10 mesh sieves, add the deionized water of 90 DEG C than 1:40 according to flower quality, supersound extraction 30min under 60 DEG C of constant temperatures, after extraction terminates, the camellia extraction liquid complete with filter bag coarse filtration is proceeded to ceramic membrane filter camellia juice for subsequent use;
Step 2: Fructus Hordei Germinatus is pulverized: barley germ adds 5% water before pulverizing, wetting Fructus Hordei Germinatus surface, increases Fructus Hordei Germinatus epidermis toughness, prevents epidermis broken; Adjustment abrasive disk space and inlet amount, controlling malt meal thickness ratio is 2:5;
Step 3: saccharification: add 100Kg 37 DEG C of warm water in brew kettle, the barley germ crushed and burnt malt are dropped into, static 20min, acid is stopped; Be warming up to 53 DEG C and leave standstill insulation 60min, protein stops; Be warming up to 65 DEG C and leave standstill insulation 70min, saccharification is decomposed; Be warming up to 78 DEG C to leave standstill insulation 10min and carry out intensification and kill enzyme, obtain the mellow solution of saccharification of thickness;
Step 4: filter:
1. end water: add 78 DEG C of warm water in filter vat, water level was as the criterion not have sieve plate 0.5cm;
2. enter wine with dregs: pumped into by mellow solution of saccharification in filter vat, stir 5min, make mash evenly leave standstill 20min afterwards, form nature filtering layer;
3. reflux: by wheat juice continuous backflow in filter vat, until wheat juice is limpid, during backflow, the flow control of pump is at 10 ~ 15r/min;
4. filter: be transferred in boiling pot by wheat juice, during beginning, the flow control of pump is at 10 ~ 15r/min, the rear limpid degree according to wheat juice, more progressively tunes up flow, measure slubbing wort concentration;
5. wash grain: former wort filtration carries out washing grain to when will expose poor face, open and plough poor machine, wash poor amount of water according to wort concentration estimation, add after washing poor water and stop ploughing grain, after new filtering layer to be formed, repeat above-mentioned filter;
Step 5: Wort boiling and auxiliary material add: open large steam valve after wort filtration terminates and boil, boiling time is 90min, and after boiling beginning, 5min adds bitter type hops;
Step 6: it is heavy that wheat juice revolves: after Wort boiling terminates, steam off valve, opens boiling pot bleeder valve and revolves deep gouge incision valve, open and revolve heavy pump, pumped into by wheat juice and revolve in deep gouge, quiescent setting 30min;
Step 7: Wort cooling: wheat juice is pumped into by cooling sieve plate and cleans completely in fermentor tank, want controlled cooling model temperature and oxygen gas flow rate in process;
Step 8: yeast fermentation
1. activated yeast: in strict accordance with aseptic technique specification, in yeast storage tank, slowly add temperature is 20 ~ 26 DEG C of wheat juice, and add about 200g active dry yeast powder, after glass stick stirs, namely standing 20min obtains activated yeast mud;
2. inoculation yeast: after wheat juice enters tank, uses aseptic compressed oxygen to be pressed in fermentor tank by yeast, and the inoculum size of yeast is 0.1% of wheat juice amount; The Tea Flower juice prepared is added in beer fermentation tank by 2.5% simultaneously, utilizes oxygen beer fermentation liquid, yeast and Tea Flower juice to be mixed;
3. in the main ferment stage: yeast starts breeding of sprouting after the dormant stage of 8 ~ 16h, the main ferment stage is entered, control temperature 12 DEG C, pressure-controlling is at 0 ~ 0.03MPa, will carry out blowdown every day and measure pol, dropping to 4.5 ° to pol, sealed cans boosting enters the rear ferment stage;
4. the ferment stage after: the reduction of di-acetyl is carried out in sealed cans boosting, and control temperature is 12 DEG C, tank pressure 0.1 ~ 0.18MPa, hold-time is about 5 days, if without obvious di-acetyl taste, then lower the temperature, if there is obvious di-acetyl taste to postpone cooling in 1 ~ 3 day, every other day arrange once dirty;
5. lower the temperature, store wine: after reduction terminates, control rate of temperature fall, before 5 DEG C, be cooled to 5 DEG C with 0.5 ~ 0.7 DEG C/h speed, and keep one day, after 5 DEG C, be cooled to 0 DEG C with the speed of 0.1 ~ 0.3 DEG C/h, carry out storage wine;
6. yeast discharge: discharge yeast when temperature is down to 5 DEG C, the yeast discharged at first at the bottom of tank is that the too early aging of precipitation and dead yeast are more, directly should abandon, get middle level yeast slurry in seeding tank;
Step 9: secondary filtration: fermentor tank discharge port is connected to beer receiving tank by beer filtration system, being taken up in order of priority in filtering system and installing aperture is the filter membrane of 5.00um and 1.00um, slowly open fermentor tank discharging to cut down, utilizing self pressure carbon dioxide in fermentor tank that plasmogen beer is filtered to receiving tank, is exactly the fresh beer that we need; Membrane filtration eliminate to be suspended in beer can natural subsidence, a small amount of yeast and the protein macromolecule material that beer quality are had to disadvantageous effect.
6. method according to claim 5, is characterized in that, in described step 1, filtering Tea Flower ceramic membrane aperture is 200um.
7. method according to claim 5, is characterized in that, in described step 2, barley germ and burnt malt are Australia wheat.
8. method according to claim 5, is characterized in that, in described step 3, Brewing water is for meeting drinking water standard requirement, pH value 6.8-7.2, and carbonate hardness is less than 5 ° of dH, non-carbonate hardness 3-5 ° of dH.
9. method according to claim 5, is characterized in that, in described step 7, cooling temperature controls at 12 DEG C.
10. method according to claim 5, is characterized in that, in described step 8, tea flower extract addition 2.5%, the interpolation time is that the main ferment stage is synchronous with the yeast-inoculated stage, mixes with beer fermentation liquid.
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| CN110819487A (en) * | 2019-12-18 | 2020-02-21 | 四川星美食品有限公司 | Litsea coreana beer and production method thereof |
| CN112226308A (en) * | 2020-08-10 | 2021-01-15 | 哈尔滨明派生物科技有限公司 | Brewing process and flow of lotus flower refined beer |
| CN114736750A (en) * | 2022-04-08 | 2022-07-12 | 中国农业科学院茶叶研究所 | Preparation process of jasmine tea refined beer |
| CN116676143A (en) * | 2023-07-06 | 2023-09-01 | 杞源堂（宁夏）生物科技有限公司 | Preparation method of wolfberry wind monosodium glutamate brewed beer and filtering equipment thereof |
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