CN110467983A - A kind of tea beer and preparation method thereof - Google Patents
A kind of tea beer and preparation method thereof Download PDFInfo
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- CN110467983A CN110467983A CN201910842085.0A CN201910842085A CN110467983A CN 110467983 A CN110467983 A CN 110467983A CN 201910842085 A CN201910842085 A CN 201910842085A CN 110467983 A CN110467983 A CN 110467983A
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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
- C12C5/008—Hop surrogates
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Abstract
The present invention relates to a kind of tea beers and preparation method thereof, the preparation method comprises the following steps: substitution or part completely substitutes hops using green tea, rock tea, Tie Guanyin tea or tea extract；(1) tealeaves or tea extract are mixed with malt, malt and water, converted mash is obtained after heat treatment；(2) wheat juice is obtained by filtration in converted mash, wheat juice is heated to boiling；(3) end is boiled in boiling, is staticly settled, is obtained hot wheat juice；(4) hot wheat juice is cooled down, yeast juice is added in cooling procedure, be sent into fermentor later and carry out fermentation process.The various bioactive components such as the tea polyphenols contained in tealeaves, theaflavin, caffeine and lipopolysaccharides are sufficiently dissolved into beer by invention of the present invention, are assigned the special tealeaves flavor of beer and healthcare function, are met consumer to beer multiple demands.
Description
Technical field
The invention belongs to beer fields, and in particular to a kind of tea beer and preparation method thereof.
Background technique
Tealeaves has more than 6000 years history away from the present originating from China, and tea-leaf beverage is known as " one of big beverage in the world three ".
World Health Organization's investigation thinks that tea is the optimum beverage of the middle-aged and the old.It is measured according to science, tealeaves contains protein, fat, 10
Multivitamin, there are also nearly 300 kinds of ingredients such as tea polyphenols, caffeine and lipopolysaccharides, have regulation of physiological functions, play multi-party
The health care and pharmacological action in face.It prevents sterol in human body from increasing since tea has, plays the role of preventing and treating myocardial infarction, tea polyphenols are also
The excessive free radical of body can be removed, pathogen is inhibited and kill.The work in addition, general tea also refreshes oneself, eliminates fatigue, antibacterial etc.
With.Tea beverage can also purify water, and reduce the injury of radioactive material confrontation human body.Therefore, tight in the pollution of current natural environment
In the case where weight, especially in the people of urban residence, often have tea good for health.
Beer be using wheat malt or fructus hordei germinatus as primary raw material, and add hops, by liquid be gelatinized and be saccharified, using
Yeast liquid state fermentation and the low alcohol content drink be brewed into.The present invention mainly uses tealeaves or tea extraction to substitute or partially substitute
Hops carries out beer fermentation, prepares the tea beer of distinct Chinese characteristics.
Summary of the invention
The object of the present invention is to provide a kind of tea beers and preparation method thereof, prepare tealeaves beer using tealeaves substitution hops
Wine is sufficiently dissolved into beer for the bioactive ingredients such as tea polyphenols, theaflavin, caffeine, polysaccharide, natural pigment are contained in tealeaves
In, prepare the beer containing tea perfume peculiar flavour.
The present invention provides a kind of tea beer and preparation method thereof, the preparation method includes: to mention tealeaves or tealeaves
It takes object to mix with malt and water, obtains converted mash after heat-treated；Wheat juice is obtained by filtration in converted mash；Wheat juice is heated to boiling
It rises, hops (as needed plus or being not added) is added, continues boiling and boils；Boiling staticly settles after boiling, and obtains hot wheat juice；By hot wheat
Juice is cooled down, and yeast juice is added in cooling procedure, is sent into fermentor later and is carried out fermentation process；The invention will contain in tealeaves
The various bioactive components such as tea polyphenols, theaflavin, caffeine and lipopolysaccharides be sufficiently dissolved into beer, it is special to assign beer
Different tealeaves flavor and healthcare function, meet consumer to beer multiple demands；In brewing, select tealeaves substitution or
Part substitution hops select the saccharification in wheat juice preparation process, boil stage addition as beer additive.
A kind of tea beer, 0 ° -20 ° of alcoholic strength of tea beer is prepared using tealeaves substitution hops, and the tealeaves includes
Any one in rock tea, black tea, Iron Guanyin, green tea, white tea or Pu'er tea.
A kind of preparation method of tea beer, specifically includes the following steps:
(1) after first mixing malt and water, tealeaves or tea extract is added；
(2) it is heated to 45-55 DEG C, after keeping the temperature 28-32min, continues to be heated to 60-64 DEG C, continues to heat after keeping the temperature 35-45min
To 68-72 DEG C, then after keeping the temperature 25-35min, it is warming up to 75-77 DEG C, amylase is added by the amount of 10-30U/g tea extract,
88 DEG C are first heated to, after keeping the temperature 13min, is further continued for being heated to boiling, obtains gelatinization mash；
(3) the gelatinization mash that step (2) is prepared is pumped to after lautertuns precipitating stands 13-17min and is filtered, filtered
Process wash grain it is secondary, obtain hot wheat juice；
(4) it carries out hot wheat juice to be cooled to 7 DEG C, yeast juice is added in cooling procedure, be sent into fermentor later and carry out fermentation process.
The preparation method of step (1) described tea extract is to extract the tealeaves ethyl alcohol of 10-90wt%, and ethyl alcohol is steamed
It evaporates and tea extract is made after removing.
Step (1) the tealeaves additional amount is 0.01-5wt%.
The additive amount of step (1) described tea extract is 0.001-1wt%.
Malt quality score is 3-30% when malt and water mix.
The additive amount of yeast juice is the 1.5-2.5% of hot wheat juice weight, and yeast number is 1.0-1.5 × 10 in hot wheat juice7A/
mL。
By hot Wort cooling to after 7-9 DEG C, it is sent into fermentor, yeast juice is added, fermentation temperature is 9-12 DEG C, works as biacetyl
When dropping below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days.
The beneficial effects of the present invention are: (1) effect of the hops in brewing be make beer have aromatic odor,
Bitter taste is that beer forms good foam, hops is added in the boiling part of wheat juice, can effectively play the work of clarification wheat juice
With.
(2) it is utilized in tea beer in tealeaves containing organic acid, tea polyphenols, amino acid, alkaloid, aromatic substance etc.
Tealeaves substitutes hops, and beer can be made to have unique tea perfume and aroma, contains certain bitter taste simultaneously, this is beer product
One key factor of matter identification.If hops is added simultaneously, the fragrance of meeting covering part tealeaves, and the beer finally made
Smells of wine are difficult to control.In brewing process, hops is substituted using tealeaves, can be effectively combined during Wort boiling
Albumen, obtain more clear wheat juice, keep beer more limpid.
(3) hops is substituted using tealeaves, the tea beer of brewing has unique flavor, and wherein tealeaves is rich in
Nutritional ingredient can effectively facilitate blood hemal ring, reinforce metabolism.
Specific embodiment
Detailed description of the preferred embodiments below.Present invention specific embodiment disclosed below
It is merely to illustrate and explain the present invention, is not intended to restrict the invention.
Related material addition range and any numerical value are not limited to the accurate range or value in the present embodiment, this
A little ranges or value should be understood as comprising the value close to these ranges or value.For numberical range, the numerical value of each range
Between, can be combined with each other between the endpoint value and individual point value of each range, and individually between point value and obtain one
A or multiple new numberical ranges, these numberical ranges should be considered as specific open herein.
Embodiment 1
(1) after first mixing malt and water for 3:100 according to mass ratio, rock tea is added, tealeaves is 1 according to mass volume ratio:
Every cubic metre of feed liquid of 10000(adds 0.1 kilogram of tealeaves) addition；
(2) 45 DEG C are heated to, after keeping the temperature 28min, continues to be heated to 60 DEG C, continues to be heated to 68 DEG C after keeping the temperature 35min, then keep the temperature
After 25min, 75 DEG C are warming up to, amylase is added by the amount of 10U/g tea extract, is first heated to 88 DEG C, after keeping the temperature 13min,
It is further continued for being heated to boiling, obtains gelatinization mash；
(3) by converted mash be pumped to lautertuns precipitating stand 13min after be filtered, filter process wash grain it is secondary, obtain hot wheat
Juice；
(4) it carries out hot wheat juice to be cooled to 7 DEG C, yeast juice is added in cooling procedure, and (additive amount of yeast juice is hot wheat juice weight
1.5%), later be sent into fermentor carry out fermentation process；After yeast juice is added, yeast number is 1.0-1.5 × 10 in hot wheat juice7
A/mL；
It to fermentor, fermentation temperature after 7 DEG C, is sent into is 9 DEG C that the step of fermentation process, which includes: by hot Wort cooling, works as biacetyl
When dropping below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days；It can be drunk after fermentation directly as fresh beer,
It can be used filling after filter filtering and sterilize and drunk as Flaschebier.
Embodiment 2
(1) after first mixing malt and water for 30:100 according to mass ratio, black tea is added, tealeaves is 5 according to mass volume ratio:
Every cubic metre of feed liquid of 100(adds 50 kilograms of tealeaves) addition；
(2) 45 DEG C are heated to, after keeping the temperature 28min, continues to be heated to 60 DEG C, continues to be heated to 68 DEG C after keeping the temperature 35min, then keep the temperature
After 25min, 75 DEG C are warming up to, amylase is added by the amount of 20U/g tea extract, is first heated to 88 DEG C, after keeping the temperature 13min,
It is further continued for being heated to boiling, obtains gelatinization mash；
(3) by converted mash be pumped to lautertuns precipitating stand 13min after be filtered, filter process wash grain it is secondary, obtain hot wheat
Juice；
(4) it carries out hot wheat juice to be cooled to 7 DEG C, yeast juice is added in cooling procedure, and (additive amount of yeast juice is hot wheat juice weight
1.5%), later be sent into fermentor carry out fermentation process；After yeast juice is added, yeast number is 1.0-1.5 × 10 in hot wheat juice7
A/mL；
It to fermentor, fermentation temperature after 7 DEG C, is sent into is 9 DEG C that the step of fermentation process, which includes: by hot Wort cooling, works as biacetyl
When dropping below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days；It can be drunk after fermentation directly as fresh beer,
It can be used filling after filter filtering and sterilize and drunk as Flaschebier.
Embodiment 3
(1) the Iron Guanyin ethyl alcohol of 10wt% is extracted, prepares tea extract after ethanol distillation is removed；
(2) after first mixing malt and water for 3:100 according to mass ratio, tealeaves is added, tealeaves is 0.01 according to mass volume ratio:
Every cubic metre of feed liquid of 1000(adds 0.1 kilogram of tea extract) addition；
(3) 45 DEG C are heated to, after keeping the temperature 28min, continues to be heated to 60 DEG C, continues to be heated to 68 DEG C after keeping the temperature 35min, then keep the temperature
After 25min, 75 DEG C are warming up to, amylase is added by the amount of 30U/g tea extract, is first heated to 88 DEG C, after keeping the temperature 13min,
It is further continued for being heated to boiling, obtains gelatinization mash；
(4) by converted mash be pumped to lautertuns precipitating stand 13min after be filtered, filter process wash grain it is secondary, obtain hot wheat
Juice；
(5) it carries out hot wheat juice to be cooled to 7 DEG C, yeast juice is added in cooling procedure, and (additive amount of yeast juice is hot wheat juice weight
1.5%), later be sent into fermentor carry out fermentation process；After yeast juice is added, yeast number is 1.0-1.5 × 10 in hot wheat juice7
A/mL；
It to fermentor, fermentation temperature after 7 DEG C, is sent into is 9 DEG C that the step of fermentation process, which includes: by hot Wort cooling, works as biacetyl
When dropping below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days；It can be drunk after fermentation directly as fresh beer,
It can be used filling after filter filtering and sterilize and drunk as Flaschebier.
Embodiment 4
(1) green tea is extracted with ethyl alcohol, prepares tea extract after ethanol distillation is removed；
(2) after first mixing malt and water for 3:100 according to mass ratio, tealeaves is added, tealeaves is 1 according to mass volume ratio:
Every cubic metre of feed liquid of 1000(adds 1 kilogram of tea extract) addition；
(3) 45 DEG C are heated to, after keeping the temperature 28min, continues to be heated to 60 DEG C, continues to be heated to 68 DEG C after keeping the temperature 35min, then keep the temperature
After 25min, 75 DEG C are warming up to, amylase is added by the amount of 10U/g tea extract, is first heated to 88 DEG C, after keeping the temperature 13min,
It is further continued for being heated to boiling, obtains gelatinization mash；
(4) by converted mash be pumped to lautertuns precipitating stand 13min after be filtered, filter process wash grain it is secondary, obtain hot wheat
Juice；
(5) it carries out hot wheat juice to be cooled to 7 DEG C, yeast juice is added in cooling procedure, and (additive amount of yeast juice is hot wheat juice weight
1.5%), later be sent into fermentor carry out fermentation process；After yeast juice is added, yeast number is 1.0-1.5 × 10 in hot wheat juice7
A/mL；
It to fermentor, fermentation temperature after 7 DEG C, is sent into is 9 DEG C that the step of fermentation process, which includes: by hot Wort cooling, works as biacetyl
When dropping below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days；It can be drunk after fermentation directly as fresh beer,
It can be used filling after filter filtering and sterilize and drunk as Flaschebier.
The beer testing result that embodiment 1 is prepared is as shown in table 1:
The preferred embodiment of the present invention has been described above in detail, still, the tool during present invention is not limited to the embodiments described above
Body details within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, these letters
Monotropic type all belongs to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (8)
1. a kind of tea beer, which is characterized in that 0 ° -20 ° of alcoholic strength of tea beer is prepared using tealeaves substitution hops, it is described
Tealeaves includes any one in rock tea, black tea, Iron Guanyin, green tea, white tea or Pu'er tea.
2. a kind of preparation method of tea beer as described in claim 1, which is characterized in that specifically includes the following steps:
(1) after first mixing malt and water, tealeaves or tea extract is added；
(2) it is heated to 45-55 DEG C, after keeping the temperature 28-32min, continues to be heated to 60-64 DEG C, continues to heat after keeping the temperature 35-45min
To 68-72 DEG C, then after keeping the temperature 25-35min, it is warming up to 75-77 DEG C, amylase is added by the amount of 10-30U/g tea extract,
88 DEG C are first heated to, after keeping the temperature 13min, is further continued for being heated to boiling, obtains gelatinization mash；
(3) the gelatinization mash that step (2) is prepared is pumped to after lautertuns precipitating stands 13-17min and is filtered, filtered
Process wash grain it is secondary, obtain hot wheat juice；
(4) it carries out hot wheat juice to be cooled to 7 DEG C, yeast juice is added in cooling procedure, be sent into fermentor later and carry out fermentation process.
3. a kind of preparation method of tea beer according to claim 2, which is characterized in that step (1) described tealeaves mentions
The preparation method for taking object is to extract the ethyl alcohol of tealeaves 10-90wt%, and tea extract is made after ethanol distillation is removed.
4. a kind of preparation method of tea beer according to claim 2, which is characterized in that step (1) described tealeaves adds
Entering amount is 0.01-5wt%.
5. a kind of preparation method of tea beer according to claim 2, which is characterized in that step (1) described tealeaves mentions
The additive amount for taking object is 0.001-1wt%.
6. preparation method according to claim 2, which is characterized in that malt quality score is 3- when malt and water mix
30%.
7. preparation method according to claim 2, which is characterized in that the additive amount of yeast juice is the 1.5- of hot wheat juice weight
2.5%, yeast number is 1.0-1.5 × 10 in hot wheat juice7A/mL.
8. preparation method according to claim 2, which is characterized in that the method for yeast fermentation process are as follows: hot wheat juice is cold
But to after 7-9 DEG C, it is sent into fermentor, yeast juice is added, fermentation temperature is 9-12 DEG C, when biacetyl drops below 0.1mg/L
When, start to be cooled to 0 DEG C, and keep the temperature 10 days.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111534394A (en) * | 2020-05-27 | 2020-08-14 | 广州南沙珠江啤酒有限公司 | Lycium barbarum leaf beer and preparation method thereof |
| CN111748427A (en) * | 2020-07-07 | 2020-10-09 | 天津科技大学 | Green tea beer and brewing method thereof |
| CN112574836A (en) * | 2020-12-25 | 2021-03-30 | 杭州砖巷文化传播有限公司 | Method for replacing hop by tea leaves |
| CN114437886A (en) * | 2022-02-28 | 2022-05-06 | 汉源县昊业科技有限公司 | Low-yeast beer and preparation method thereof |
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| CN114437886A (en) * | 2022-02-28 | 2022-05-06 | 汉源县昊业科技有限公司 | Low-yeast beer and preparation method thereof |
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