CN110042023A - Jasmine tea beer and its production method - Google Patents
Jasmine tea beer and its production method Download PDFInfo
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- CN110042023A CN110042023A CN201910414234.3A CN201910414234A CN110042023A CN 110042023 A CN110042023 A CN 110042023A CN 201910414234 A CN201910414234 A CN 201910414234A CN 110042023 A CN110042023 A CN 110042023A
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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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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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
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Abstract
The present invention relates to jasmine tea beer and its production methods, belong to brewing technical field.The technical problem to be solved by the present invention is to provide a kind of production methods of jasmine tea beer.The production method of jasmine tea beer of the present invention, it successively include malt production, brewer's wort production, primary fermentation, post-fermentation, filtration sterilization and packaging process, wherein, when the brewer's wort makes, put into the jasmine tea tealeaves of proper proportion, to manufacture the wheat wine with dregs for having jasmine tea tea perfume, primary fermentation process is then carried out.The method of the present invention is simple, it is practical, by adding jasmine tea tealeaves during mashing, make the beer of last output that there is the faint scent of jasmine tea, completely new selection is provided for the majority of consumers, it is tasted by the taste of trial product, jasmine tea beer complies fully with the mouthfeel hobby of Chinese Consumer's.
Description
Technical field
The present invention relates to jasmine tea beer and its production methods, belong to brewing technical field.
Background technique
Beer is the most ancient alcoholic beverage of the mankind, is water and the tea beverage that consumption is number three in the world later.Beer
Wine belongs to external wine kind in earlier 1900s incoming China.Beer is that Chinese " beer " is translated into according to English Beer, is called " beer
Wine " is used till today.Beer is full of dioxy made of brewing as primary raw material ﹐ through yeast fermentation using great Mai bud ﹑ wine flower ﹑ water
Change the alcoholic strength low wine of carbon.International beer is most of now adds auxiliary material.Some national regulation auxiliary materials
Dosage, which amounts to, is no more than the 50% of malt dosage.In Germany, in addition to export beers (German: Bier), German home sale beer
Auxiliary material is not used without exception.In 2009, about 58,670,000 kilolitre of the beer production in Asia surmounted Europe for the first time, became the whole world
Maximum Beer Brewage.
The raw material of beer is barley, brewing water, hops, yeast and starchiness auxiliary material (corn, rice, wheat
Deng) and carbohydrate auxiliary material etc..Beer Brewage is broadly divided into 3 malt manufacture, brewing, beer filling main process.
Existing beer flavor is single, is unable to satisfy requirement of the consumer to beer flavor, therefore, needs one kind and meets consumer taste
The novel taste beer of hobby.
Summary of the invention
For disadvantages described above, the purpose of the application is to provide a kind of jasmine tea beer and its production method.
First technical problem that the present invention solves is to provide a kind of production method of jasmine tea beer.
The production method of jasmine tea beer of the present invention successively includes malt production, brewer's wort production, primary fermentation, rear hair
Ferment, filtration sterilization and packaging process, wherein when the brewer's wort makes, adjunce copper gelatinization is added in the malt of crushing and water, it will
Brew kettle saccharification is added in starchiness auxiliary material and water, and the temperature of brew kettle first maintains 45~52 DEG C, complete by being gelatinized in adjunce copper
Mash be blended into brew kettle after, maintaining the temperature of brew kettle is 62~70 DEG C, while putting into jasmine tea tealeaves and hops, boils
Boiling, is then separated by solid-liquid separation, and gained liquid is brewer's wort, and brewer's wort is cooled to 5~8 DEG C, carries out primary fermentation process.
Preferably, the weight ratio of jasmine tea tealeaves and malt is 1:10~50.
Preferably, the weight ratio of jasmine tea tealeaves and malt is 1:20.
Preferably, the primary fermentation is divided into low bubble phase, high bubble phase and falls the bubble phase；The high bubble phase control fermentation temperature does not surpass
Cross 12 DEG C, it is described that fall the bubble phase be two days, temperature is controlled daily declines 0.4~0.9 DEG C, consumption sugar 0.5~0.8%.
Preferably, brewer's yeast is inoculated with before carrying out primary fermentation, inoculation method are as follows: before carrying out primary fermentation
Brewer's yeast is inoculated with, inoculation method are as follows: uniformly mix beer yeast slurry with cold wheat juice, the weight of cold wheat juice is beer
4~6 times of yeast paste weight, 10~15 DEG C heat insulating culture 10~12 hours, wait yeast start budding breeding after, utilization is sterile
Compressed air is pressed into yeast propagating tank, and brewer's wort to be fermented uniformly mixes.
As optimal case, the weight of cold wheat juice is 5 times of beer yeast slurry weight.
Preferably, the time of post-fermentation is 7~10 days, and initial temperature is 3~4 DEG C, and averagely hypoglycemic is lower than 0.3%, 7 daily
1~2 DEG C is gradually cooled to after it, stops yeast fermentation.
The present invention also provides the jasmine tea beer that the production method of jasmine tea beer of the present invention produces.
Compared with prior art, the invention has the following beneficial effects:
The method of the present invention is simple, practical, by adding jasmine tea tealeaves during mashing, makes finally to produce
Beer out has the faint scent of jasmine tea, and completely new selection is provided for the majority of consumers, is tasted by the taste of trial product,
Jasmine tea beer complies fully with the mouthfeel hobby of Chinese Consumer's.
Specific embodiment
First technical problem that the present invention solves is to provide a kind of production method of jasmine tea beer.
The production method of jasmine tea beer of the present invention successively includes malt production, brewer's wort production, primary fermentation, rear hair
Ferment, filtration sterilization and packaging process.
Wherein, it when malt makes, after the water suction of barley (or wheat) dipping, germinates under suitable temperature and humidity,
Various hydrolases, such as protease, carbohydrase, dextranase are generated when germination, these enzymes can be by the protein of malt itself point
Solution starches down into the lower-molecular substances such as dextrin and maltose at peptide and amino acid.Germination is to a certain extent it is necessary to stopping to send out
The lower malt of water content is made by drying in bud.
When brewer's wort makes, adjunce copper gelatinization is added in the malt of crushing and water, saccharification is added in starchiness auxiliary material and water
Pot saccharification, the starchiness auxiliary material are at least one of corn, rice and wheat.The temperature of brew kettle is first maintained suitable for egg
The temperature (45~52 DEG C) (protein hydrolysis) of white matter decomposition.After the complete mash that will liquefy in adjunce copper is blended into brew kettle,
The temperature (62~70 DEG C) (saccharification is stopped) for (β-starch and alphalise starch) effect that is suitable for being saccharified is maintained, while putting into proper proportion
Jasmine tea tealeaves, with manufacture have jasmine tea tea perfume wheat wine with dregs.The climb procedure of wheat wine with dregs temperature has lixiviation process and cooks
Two kinds of method.Albumen, saccharification stop time and temperature climb procedure, are used according to decisions such as the property of beer, the raw material used, equipment
It after lautertuns or filter filter out wheat juice, is boiled in boiling pot, adds hops, after being adjusted to wort concentration appropriate, entered
Coarse sludge is isolated in whirlpool tank, clear wheat juice, which enters in cooler, is cooled to 5~8 DEG C, carries out primary fermentation process.
The method of the present invention has the beer of last output by adding jasmine tea tealeaves during mashing
The faint scent of jasmine tea provides completely new selection for the majority of consumers, is tasted by the taste of trial product, jasmine tea beer
Comply fully with the mouthfeel hobby of Chinese Consumer's.
In order to improve mouthfeel, the weight proportion of jasmine tea tealeaves and malt be it is crucial, the study found that jasmine tea tealeaves
When weight ratio with malt is 1:10~50, the jasmine tea beer taste produced is preferable.
As optimal case, when the weight ratio of jasmine tea tealeaves and malt is 1:20, the jasmine tea beer that produces
The mouthfeel of wine is best.
After brewer's wort completes, ferment.Brewer's wort is added saccharomycete, is transported to fermentation after supercooling
In tank, start to ferment.Traditional handicraft is divided into primary fermentation and post-fermentation, carries out in different fermentors respectively, currently popular
The practice is that primary fermentation and post-fermentation are carried out in a tank.
Maltose in brewer's wort is mainly transformed into alcohol using saccharomycete by primary fermentation, preferably, before described
Fermentation is divided into low bubble phase, high bubble phase and falls the bubble phase；High bubble phase control fermentation temperature is no more than 12 DEG C, and described to fall the bubble phase be two
It, controls temperature daily and declines 0.4~0.9 DEG C, consumption sugar 0.5~0.8%.Each period of primary fermentation is described below.
The low bubble phase: yeast becomes owner of fermentation vat, 4~5 hours post-fermentation liquid through growth after a period of time is laggard in propagation tank
There is pure white and fine and close foam in surface, and spreads from pool side to centre, gradually forms cauliflower-shaped, this process will maintain one
By two days, extract will decline 0.6%~1.0% daily, rise 1 DEG C or so daily if not cooling temperature, pH value
4.7~4.9 can be dropped to.
The high bubble phase: froth bed swells after the low bubble phase, can achieve 30 centimetres, gently blows froth bed open, it can be seen that
Great amount of carbon dioxide bubble up emits, since hop resin and protein tannin complexes are constantly precipitated in wheat juice, froth bed by
Fade to brown color.The high bubble phase will generally continue two to three days, daily hypoglycemic 1.2~2.0%.If being lower than this numerical value, say
Bright fermentation is not vigorous, general third day or reaches highest fermentation temperature on the 4th day.It is vigorous due to fermenting, need manually cooling protect
Hold certain temperature.Cold fermentation control, fermentation temperature are no more than 9 DEG C, and hot fermentation is no more than 12 DEG C, and acidity reaches maximum, pH
Value drops to 4.4~4.6.
Fall the bubble phase: after the high bubble phase, Yeast proliferation just be stopped, and hypoglycemic speed is also slack-off, and foam is faded simultaneously
And color burn is to sepia.Falling the bubble phase is usually two days, daily 0.4~0.9 DEG C of control products temperature decline, and consumption sugar 0.5~
0.8%, pH value is kept constant or rise slightly.As carbon dioxide bubble is reduced, foam retraction and yeast cells cohesion
Precipitating, karusen surface gradually form foam, hop resin, protein polyphenol complex, these material compositions bubble lid, this layer bubble
Lid is tenne membranoid substance, and thickness is up to 2~4 centimetres.
Preferably, brewer's yeast is inoculated with before carrying out primary fermentation, inoculation method are as follows: by beer yeast slurry and fit
Amount cold wheat juice (preferably quintuple) uniformly mix, 10~15 DEG C heat insulating culture 10~12 hours, wait yeast start budding breeding
Later, it is pressed into yeast propagating tank using aseptic compressed air, and brewer's wort to be fermented uniformly mixes.
Post-fermentation mainly generates some flavor substances, excludes the peculiar smell in beer, and promote the old ripe of beer, this
Period controls certain pressure inside the tank, is retained in the carbon dioxide generated when rear ferment in beer.Preferably, post-fermentation when
Between be 7~10 days, initial temperature is 3~4 DEG C, and averagely hypoglycemic enters lower than gradually cooling to 1~2 DEG C after 0.3%, 7 days daily
Low temperature stores the wine phase, this phase temperature is relatively low, and yeast fermentation stops.
After fermentation, it is filtered sterilizing, by jasmine tea beer by filtering, removes the ferment in jasmine tea beer
Female bacterium and small particle, then through reaching low temperature sterilization (62 DEG C or so), cooling, jasmine tea beer can be packed.Packaging side
Formula mainly has bottled and canned, and there are also barreleds etc..
A specific embodiment of the invention is further described below with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described range.
Embodiment 1
Jasmine tea beer is prepared with the following method:
The production of malt ----by wheat by pre-processing, impregnate, make its germination, it is dry, the bud elimination of wheat is fallen (to remove
Root), obtain malt.
The production of wheat juice ----malt (pulverizer) is crushed, it is saccharified (decoction mashing), is cooked, is put into adjunce copper, heat
To boiling, a period of time is cooked, allows starch granules to be disintegrated, the starch mush of disintegration is sent back to brew kettle, is mixed with dilute wine with dregs is saturated,
Continue to be saccharified, be repeated several times.
Filtering ----continue to boil wheat juice, hops and the jasmine tea tealeaves (ratio with wheat are added in boiling part
It is shown in Table 1), cooling after having boiled, (floatation: being passed through filtrated air in wheat juice to separation cold sludge, and air is broken into carefully
Small bubble, bubble slowly rise, and cold sludge rises to liquid surface together, bubble lid are just formed on liquid level, when standing one section
Between after, following clear wheat juice is separated with bubble lid), leave liquid, carry out beer fermentation.
Primary fermentation ----need to be inoculated with brewer's yeast before primary fermentation, inoculation method: by beer yeast slurry with
Suitable cold wheat juice (quintuple) uniformly mixes, through culture (10~15 DEG C, heat insulating culture 10~12 hours) after a period of time,
After equal yeast start budding breeding, it is pressed into yeast propagating tank using aseptic compressed air, and the wheat juice of fermentation uniformly mixes.It is low
The bubble phase, the high bubble phase and fall the bubble phase
The low bubble phase: yeast becomes owner of fermentation vat, 4~5 hours post-fermentation liquid through growth after a period of time is laggard in propagation tank
There is pure white and fine and close foam in surface, and spreads from pool side to centre, gradually forms cauliflower-shaped, this process will maintain one
By two days, extract will decline 0.6%~1.0% daily, rise 1 DEG C or so daily if not cooling temperature, pH value
4.7~4.9 can be dropped to.
The high bubble phase: froth bed swells after the low bubble phase, can achieve 30 centimetres, gently blows froth bed open, it can be seen that
Great amount of carbon dioxide bubble up emits, since hop resin and protein tannin complexes are constantly precipitated in wheat juice, froth bed by
Fade to brown color.The high bubble phase will generally continue two to three days, daily hypoglycemic 1.2~2.0%.If being lower than this numerical value, say
Bright fermentation is not vigorous, general third day or reaches highest fermentation temperature on the 4th day.It is vigorous due to fermenting, need manually cooling protect
Hold certain temperature.Cold fermentation control, fermentation temperature are no more than 9 DEG C, and hot fermentation is no more than 12 DEG C, and acidity reaches maximum, pH
Value drops to 4.4~4.6.
Fall the bubble phase: after the high bubble phase, Yeast proliferation just be stopped, and hypoglycemic speed is also slack-off, and foam is faded simultaneously
And color burn is to sepia.Falling the bubble phase is usually two days, controls products temperature daily and declines 0.4-0.9 DEG C, consumes sugar 0.5-
0.8%, pH value is kept constant or rise slightly.As carbon dioxide bubble is reduced, foam retraction and yeast cells cohesion
Precipitating, karusen surface gradually form foam, hop resin, protein polyphenol complex, these material compositions bubble lid, this layer bubble
Lid is tenne membranoid substance, and thickness is up to 2~4 centimetres.
Post-fermentation --- the time of-post-fermentation is generally 7~10 days, and temperature is generally at 3~4 DEG C, and averagely hypoglycemic is lower than daily
1~2 DEG C is gradually cooled to after 0.3%, 7 days, stores the wine phase into low temperature, this phase temperature is relatively low, and yeast fermentation stops.
After fermentation, by low-temperature storage, further separating clarifying, defecation method: filtration method --- the filtering of-cottonseed cake.
After comparing the addition of different proportion tealeaves, the mouthfeel of jasmine tea beer, the result is shown in tables 1.
Table 1
Claims (8)
1. the production method of jasmine tea beer is successively gone out including malt production, brewer's wort production, primary fermentation, post-fermentation, filtering
Bacterium and packaging process, it is characterised in that:
When the brewer's wort makes, adjunce copper gelatinization is added in the malt of crushing and water, saccharification is added in starchiness auxiliary material and water
Pot saccharification, the temperature of brew kettle first maintains 45~52 DEG C, will be gelatinized after complete mash is blended into brew kettle, maintains in adjunce copper
The temperature of brew kettle is 62~70 DEG C, while putting into jasmine tea tealeaves and hops, boils, is then separated by solid-liquid separation, gained liquid
Body is brewer's wort, and brewer's wort is cooled to 5~8 DEG C, carries out primary fermentation process.
2. the production method of jasmine tea beer according to claim 1, it is characterised in that: jasmine tea tealeaves and malt
Weight ratio be 1:10~50.
3. the production method of jasmine tea beer according to claim 2, it is characterised in that: jasmine tea tealeaves and malt
Weight ratio be 1:20.
4. the production method of jasmine tea beer according to claim 1, it is characterised in that: the primary fermentation is divided into low bubble
Phase, high bubble phase and fall the bubble phase；High bubble phase control fermentation temperature is no more than 12 DEG C, and described to fall the bubble phase be two days, controls daily
Temperature declines 0.4~0.9 DEG C, consumption sugar 0.5~0.8%.
5. the production method of jasmine tea beer according to claim 4, it is characterised in that: right before carrying out primary fermentation
Brewer's yeast is inoculated with, inoculation method are as follows: is uniformly mixed beer yeast slurry with cold wheat juice, the weight of cold wheat juice is beer ferment
4~6 times of female mud weight, 10~15 DEG C heat insulating culture 10~12 hours, wait yeast start budding breeding after, utilize sterile pressure
Contracting air is pressed into yeast propagating tank, and brewer's wort to be fermented uniformly mixes.
6. the production method of jasmine tea beer according to claim 5, it is characterised in that: the weight of cold wheat juice is beer
5 times of yeast paste weight.
7. the production method of jasmine tea beer according to claim 1, it is characterised in that: the time of post-fermentation be 7~
10 days, initial temperature was 3~4 DEG C, and averagely hypoglycemic gradually cools to 1~2 DEG C after being lower than 0.3%, 7 days daily, and yeast is made to ferment
Stop.
8. the jasmine tea beer that the production method of jasmine tea beer described in claim 1~7 produces.
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| CN201910197254 | 2019-03-15 | ||
| CN201910197254X | 2019-03-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111454798A (en) * | 2020-04-10 | 2020-07-28 | 广州南沙珠江啤酒有限公司 | Jasmine tea fermented beer and preparation method thereof |
| CN112226310A (en) * | 2020-10-26 | 2021-01-15 | 攀枝花学院 | Black tea beer and production method thereof |
| CN112457936A (en) * | 2020-12-01 | 2021-03-09 | 安吉班布生物科技有限公司 | Preparation method of jasmine flower white tea turbid type refined beer |
| CN113073016A (en) * | 2020-01-06 | 2021-07-06 | 福建口袋精酿啤酒有限公司 | A method for preparing beer containing flos Jasmini sambac |
Citations (2)
| 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 |
| CN104711139A (en) * | 2015-04-10 | 2015-06-17 | 安徽农业大学 | Preparation method of turbid tea beer |
-
2019
- 2019-05-17 CN CN201910414234.3A patent/CN110042023A/en active Pending
Patent Citations (2)
| 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 |
| CN104711139A (en) * | 2015-04-10 | 2015-06-17 | 安徽农业大学 | Preparation method of turbid tea beer |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113073016A (en) * | 2020-01-06 | 2021-07-06 | 福建口袋精酿啤酒有限公司 | A method for preparing beer containing flos Jasmini sambac |
| CN111454798A (en) * | 2020-04-10 | 2020-07-28 | 广州南沙珠江啤酒有限公司 | Jasmine tea fermented beer and preparation method thereof |
| CN112226310A (en) * | 2020-10-26 | 2021-01-15 | 攀枝花学院 | Black tea beer and production method thereof |
| CN112457936A (en) * | 2020-12-01 | 2021-03-09 | 安吉班布生物科技有限公司 | Preparation method of jasmine flower white tea turbid type refined beer |
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Application publication date: 20190723 |