CN107365647A - Pu'er tea beer - Google Patents

Pu'er tea beer Download PDF

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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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CN
China
Prior art keywords
tea
beer
mass parts
added
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710827767.5A
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Chinese (zh)
Inventor
赵伟文
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
YUNNAN MUGONGSHANG TEA IMPORT AND EXPORT CO Ltd
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YUNNAN MUGONGSHANG TEA IMPORT AND EXPORT CO Ltd
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Application filed by YUNNAN MUGONGSHANG TEA IMPORT AND EXPORT CO Ltd filed Critical YUNNAN MUGONGSHANG TEA IMPORT AND EXPORT CO Ltd
Priority to CN201710827767.5A priority Critical patent/CN107365647A/en
Publication of CN107365647A publication Critical patent/CN107365647A/en
Pending legal-status Critical Current

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00Fermentation processes for beer
    • C12C11/02Pitching yeast

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • 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

Pu'er tea beer
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.
CN201710827767.5A 2017-09-14 2017-09-14 Pu'er tea beer Pending CN107365647A (en)

Priority Applications (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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Application Number Priority Date Filing Date Title
CN201710827767.5A CN107365647A (en) 2017-09-14 2017-09-14 Pu'er tea beer

Publications (1)

Publication Number Publication Date
CN107365647A true CN107365647A (en) 2017-11-21

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Cited By (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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