CN107365647A - Pu'er tea beer - Google Patents
Pu'er tea beer Download PDFInfo
- Publication number
- CN107365647A CN107365647A CN201710827767.5A CN201710827767A CN107365647A CN 107365647 A CN107365647 A CN 107365647A CN 201710827767 A CN201710827767 A CN 201710827767A CN 107365647 A CN107365647 A CN 107365647A
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- tea
- beer
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- sugar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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- Life Sciences & Earth Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
Pu'er tea beer, it is related to Pu'er tea application field, especially a kind of suitable patient with gout is drunk, and Pu'er tea beer with tea perfume.Pu'er tea beer of the present invention, it is characterised in that Pu'er tea beer adds puerh tea leaves and Pu'er tea paste in brewing process, improves saccharification degree, increases tea smell.Pu'er tea beer of the present invention, Pu'er tea paste, puerh tea leaves and barley are brewed jointly, pass through two processes that are saccharified and ferment, so that the beneficiating ingredient in Pu'er tea is fully incorporated in beer, it is not only able to effectively improve the nutritional ingredient of beer, and the bitter mouthfeel of beer can also be reduced, improves the fitness of consumer, when having the beer, the purpose of heat-clearing, fall fire and fat reducing can also be reached by obtaining the beneficiating ingredient in tealeaves.
Description
Technical field
The present invention relates to Pu'er tea application field, especially a kind of suitable patient with gout is drunk, and Pu'er with tea perfume
Tea beer.
Background technology
Tea is one of big beverage of three generally acknowledged at present in the world, and hundreds of chemical compositions are contained in tea, pass through existing skill
What art means analysis went out has about 500 kinds, still has many other chemical compositions to wait the invention of more advanced analytical instrument to realize.
Chemistry in the tealeaves just analyzed is into material, wherein being important with fragrance component, alkaloid, amino acid, Polyphenols etc.
Active material.Especially Pu'er tea is even more because three to modern are high:High fat of blood, higher fatty acid, hypertension and diuresis toxin expelling tool
There is significant curative effect, get consumer reception again, sales volume is increasing.
Why Pu'er tea turns into one of fine work in numerous tealeaves, is because its distinctive geographical growing environment and making
Technique, the specificity such as the more deposit the more fragrant and be different from other outstanding tealeaves.In addition Pu'er tea have solution grease, aid digestion, warm stomach,
The function such as promote the production of body fluid, quench the thirst is liked deeply by the vast people that drinks tea;Pu'er tea is drunk for a long time, can reduce cholesterol and glyceride, energy
Cause the physiological effects such as vasodilation, drop in blood pressure, decreased heart rate and the cerebral blood flow reduction of people, to hypertension and cerebral artery
Sclerosis patients have good therapeutic action;Under suitable concentration, drink gentle Pu'er tea and stimulation do not produced to stomach,
Sticky, sweet cunning, mellow Pu'er tea enter the top layer that the film that human body stomach is formed is attached to stomach, and beneficial protection is produced to stomach
Layer, nourishing the stomach, shield stomach effect can be played for a long time by drinking;Meanwhile the world of medicine studies and clinical experiments have proved that yunnan puer tea has suppression mattress
Effect, takes 10 times, can treat bacillary dysentery, this includes abundant Tea Polyphenols direct phase with Elevation strong tea juice day
Close.
Beer is one of most ancient alcoholic beverage of the mankind, is water and the tea drink that consumption is number three in the world afterwards
Material.Beer brews the full carbonated low wine formed using fructus hordei germinatus, hops, water as primary raw material, through yeast fermentation
Precision wine, it is referred to as " liquid bread ", is a kind of low-concentration ethanol beverage.Beer ethanol content is minimum, therefore has the beer not only not
It is easily fascinating to be harmful to the health, drink health is benefited on the contrary on a small quantity.
But the most important raw material of beer brewing, contain calcium, oxalic acid, black nucleotides and purine nucleotides in fructus hordei germinatus juice
Deng they are interacted, and can double the uric acid amount in human body more, and not only promotion gallstones and kidney stones are formed, and can be induced
Gout, and the PTP compositions in Tea Polyphenols, can activate the vigor of antioxidase, reduce the accumulation of people's interior free yl, with up to
To the purpose for suppressing or reducing gout breaking-out.
The content of the invention
To be solved by this invention is exactly asking of being unsuitable for that patient with gout drinks in existing beer containing gout symptom is induced
Topic, there is provided a kind of suitable patient with gout is drunk, and Pu'er tea beer with tea perfume.
The present invention Pu'er tea beer, it is characterised in that Pu'er tea beer in brewing process, add puerh tea leaves and
Pu'er tea paste, saccharification degree is improved, increase tea smell, specific brewing process is as follows:
1)Fructus hordei germinatus is crushed to 20 mesh, 4 mass parts clear water are added in 100 mass parts fructus hordei germinatus, carries out gelatinization processing, gelatinization temperature
At 50-100 DEG C, gelatinization time is 2 hours, obtains mash for degree control;
2)By step 1)Mash is obtained, is boiled after filtering, hops, sugar and Pu'er tea paste is added afterwards, carries out saccharification processing, sugar
It is 8 hours to change the time, and saccharification temperature is 95-98 DEG C, obtains wheat juice, wherein, add 1 mass parts in every 100 mass parts mash
Pu'er tea paste, 1 mass parts hops, 5 mass parts sugar;
3)By step 2)In wort filtration after, the puerh tea leaves of 5 mass parts are added in 100 mass parts wheat juice, after stirring
Yeast is added, carries out anaerobic fermentation, 1-4 DEG C of fermentation temperature, 15 days time;
4)By step 3)The middle zymotic fluid through everfermentation, is filtered using the stainless steel filtering net of 30 mesh, micro- by what is wherein suspended
Little particle is separated off from wine liquid, obtains pure mellow wine;
5)Pure mellow wine is carried out filling, you can obtain Pu'er tea beer.
During the traditional fermentation of beer, Pu'er tea paste and puerh tea leaves are added, using high temperature and fermentation process, filled
Decompose the Tea Polyphenols and aroma substance in Pu'er tea so that the beer being brewed, come with the fragrance of Pu'er tea, simultaneously
Also there is the nutritional ingredient of tealeaves.
In saccharifying, tea cream is added, enables to saccharification degree to increase by 30%, and cause Tea Polyphenols, tea glue and tea
The multiple beneficial composition such as sugar is completely dissolved in beer, improves the mouthfeel of beer, reduces the bitter taste carried in traditional beer,
Can also fall fire, heat-clearing, reduction fat.
Pu'er tea beer of the present invention, Pu'er tea paste, puerh tea leaves and barley are brewed jointly, by being saccharified and fermenting two
Individual process so that the beneficiating ingredient in Pu'er tea is fully incorporated in beer, is not only able to effectively improve the nutritional ingredient of beer, and
And the bitter mouthfeel of beer can also be reduced, improve the fitness of consumer, when having the beer, obtain tealeaves in beneficial into
The purpose of heat-clearing, fall fire and fat reducing can also be reached by dividing.
Embodiment
Embodiment 1:A kind of Pu'er tea beer, in brewing process, puerh tea leaves and Pu'er tea paste are added, improves saccharification
Degree, increases tea smell, and specific brewing process is as follows:
1)Fructus hordei germinatus is crushed to 20 mesh, 4 mass parts clear water are added in 100 mass parts fructus hordei germinatus, carries out gelatinization processing, gelatinization temperature
At 50-100 DEG C, gelatinization time is 2 hours, obtains mash for degree control;
2)By step 1)Mash is obtained, is boiled after filtering, hops, sugar and Pu'er tea paste is added afterwards, carries out saccharification processing, sugar
It is 8 hours to change the time, and saccharification temperature is 95-98 DEG C, obtains wheat juice, wherein, add 1 mass parts in every 100 mass parts mash
Pu'er tea paste, 1 mass parts hops, 5 mass parts sugar;
3)By step 2)In wort filtration after, the puerh tea leaves of 5 mass parts are added in 100 mass parts wheat juice, after stirring
Yeast is added, carries out anaerobic fermentation, 1-4 DEG C of fermentation temperature, 15 days time;
4)By step 3)The middle zymotic fluid through everfermentation, is filtered using the stainless steel filtering net of 30 mesh, micro- by what is wherein suspended
Little particle is separated off from wine liquid, obtains pure mellow wine;
5)Pure mellow wine is carried out filling, you can obtain Pu'er tea beer.
Claims (1)
1. a kind of Pu'er tea beer, it is characterised in that Pu'er tea beer adds puerh tea leaves and Pu'er tea in brewing process
Cream, saccharification degree is improved, increase tea smell, specific brewing process is as follows:
1)Fructus hordei germinatus is crushed to 20 mesh, 4 mass parts clear water are added in 100 mass parts fructus hordei germinatus, carries out gelatinization processing, gelatinization temperature
At 50-100 DEG C, gelatinization time is 2 hours, obtains mash for degree control;
2)By step 1)Mash is obtained, is boiled after filtering, hops, sugar and Pu'er tea paste is added afterwards, carries out saccharification processing, sugar
It is 8 hours to change the time, and saccharification temperature is 95-98 DEG C, obtains wheat juice, wherein, add 1 mass parts in every 100 mass parts mash
Pu'er tea paste, 1 mass parts hops, 5 mass parts sugar;
3)By step 2)In wort filtration after, the puerh tea leaves of 5 mass parts are added in 100 mass parts wheat juice, after stirring
Yeast is added, carries out anaerobic fermentation, 1-4 DEG C of fermentation temperature, 15 days time;
4)By step 3)The middle zymotic fluid through everfermentation, is filtered using the stainless steel filtering net of 30 mesh, micro- by what is wherein suspended
Little particle is separated off from wine liquid, obtains pure mellow wine;
5)Pure mellow wine is carried out filling, you can obtain Pu'er tea beer.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201710827767.5A CN107365647A (en) | 2017-09-14 | 2017-09-14 | Pu'er tea beer |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710827767.5A CN107365647A (en) | 2017-09-14 | 2017-09-14 | Pu'er tea beer |
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CN107365647A true CN107365647A (en) | 2017-11-21 |
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CN201710827767.5A Pending CN107365647A (en) | 2017-09-14 | 2017-09-14 | Pu'er tea beer |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111925879A (en) * | 2020-08-26 | 2020-11-13 | 皖西学院 | Brewing method of tea beer with characteristic substances of Liuan Guapian |
CN113201426A (en) * | 2021-05-20 | 2021-08-03 | 中国农业大学 | Pu' er tea and sweet osmanthus compounded amber Aier refined beer and preparation process thereof |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1243871A (en) * | 1998-07-31 | 2000-02-09 | 青岛市轻工业研究所 | Tea beer and its brewing process |
CN1464043A (en) * | 2002-06-10 | 2003-12-31 | 张千 | Novel beer |
CN102199503A (en) * | 2010-03-25 | 2011-09-28 | 牛乃秀 | Novel method for preparing Pu-erh wine |
CN103666934A (en) * | 2014-01-02 | 2014-03-26 | 马龙县藏龙绿色产业有限公司 | Puer tea fragrant wine |
CN104073389A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Apocynum venetum beer and preparation method thereof |
CN104711139A (en) * | 2015-04-10 | 2015-06-17 | 安徽农业大学 | Preparation method of turbid tea beer |
CN106281849A (en) * | 2016-08-11 | 2017-01-04 | 贵州凤冈文士锌硒茶酒开发有限公司 | A kind of brewing method of low methanol green tea wine |
-
2017
- 2017-09-14 CN CN201710827767.5A patent/CN107365647A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1243871A (en) * | 1998-07-31 | 2000-02-09 | 青岛市轻工业研究所 | Tea beer and its brewing process |
CN1464043A (en) * | 2002-06-10 | 2003-12-31 | 张千 | Novel beer |
CN102199503A (en) * | 2010-03-25 | 2011-09-28 | 牛乃秀 | Novel method for preparing Pu-erh wine |
CN103666934A (en) * | 2014-01-02 | 2014-03-26 | 马龙县藏龙绿色产业有限公司 | Puer tea fragrant wine |
CN104073389A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Apocynum venetum beer and preparation method thereof |
CN104711139A (en) * | 2015-04-10 | 2015-06-17 | 安徽农业大学 | Preparation method of turbid tea beer |
CN106281849A (en) * | 2016-08-11 | 2017-01-04 | 贵州凤冈文士锌硒茶酒开发有限公司 | A kind of brewing method of low methanol green tea wine |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111925879A (en) * | 2020-08-26 | 2020-11-13 | 皖西学院 | Brewing method of tea beer with characteristic substances of Liuan Guapian |
CN111925879B (en) * | 2020-08-26 | 2023-11-03 | 皖西学院 | A brewing method of tea beer retaining the characteristic substances of Lu'an Guapian |
CN113201426A (en) * | 2021-05-20 | 2021-08-03 | 中国农业大学 | Pu' er tea and sweet osmanthus compounded amber Aier refined beer and preparation process thereof |
CN113201426B (en) * | 2021-05-20 | 2022-05-17 | 中国农业大学 | Pu' er tea and sweet osmanthus compounded amber Aier refined beer and preparation process thereof |
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Application publication date: 20171121 |