CN110819487A - Litsea coreana beer and production method thereof - Google Patents
Litsea coreana beer and production method thereof Download PDFInfo
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- CN110819487A CN110819487A CN201911306699.3A CN201911306699A CN110819487A CN 110819487 A CN110819487 A CN 110819487A CN 201911306699 A CN201911306699 A CN 201911306699A CN 110819487 A CN110819487 A CN 110819487A
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- tea
- beer
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- fermentation
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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
- C12C12/00—Processes specially adapted for making special kinds of beer
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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
- C12C5/002—Brewing water
Abstract
The invention discloses hawk tea beer and a production method thereof, the adopted raw materials comprise barley malt, hops, yeast, hawk tea and water, and the technical indexes of the hawk tea beer are as follows: the alcoholic strength is 3.7% -5.2%, and the concentration of the raw wheat juice is 10.0-16.00P, total acid 2.0-5.0ml/100ml, diacetyl less than or equal to 0.15mg/L, and carbon dioxide content 0.35-0.65%. The eagle tea beer prepared by the method has mellow taste, slightly bitter and sweet taste, rich camphor aroma, refreshing taste, comfort and special mouthfeel, adds special flavor to the traditional beer, has a health-care function, and particularly can meet the requirement of a part of people on the taste of the eagle tea.
Description
Technical Field
The invention relates to beer and a production method thereof, in particular to eagle tea beer and a production method thereof.
Background
The beer is rich in nutrition and is a low-alcohol beverage generally accepted by the public, but the tastes of people in different regions are different, at present, the beer with different flavors also appears, and the tea serving as a beverage habituated to Chinese for a long time has the effects of long history, unique flavor and health benefit. The hawk tea has the advantages of pale green leaf color, lasting fragrance, mellow taste and sweet and delicious taste, and is also a beverage which is traditionally used by people of the local Yi nationality, Tibetan nationality and Han nationality.
Disclosure of Invention
In order to overcome the technical problems in the background art, the invention provides hawk tea beer and a production method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: a hawk tea beer and its preparation method, the raw materials adopted include, barley malt, hops, yeast, hawk tea and water, its method for production step is as follows:
A. crushing malt: wetting barley malt with water at a weight ratio of water to barley malt of 1: 70, and pulverizing barley malt;
B. preparing the hawk tea: placing the hawk tea leaves and water in a weight ratio of 0.5-1: 100 into an enamel tank, boiling for 50-150 min, cooling, filtering, and standing for 10-15 hours at the temperature of 0-6 ℃ to obtain the hawk tea water for later use;
C. saccharifying first wheat juice: adding 250Kg of eagle tea water prepared in the step B, heating to 45-50 ℃, adding 70Kg of barley malt crushed in the step A, uniformly stirring, keeping the mixture at 45-50 ℃ for 10-15 min, heating to 65-70 ℃, keeping the mixture for 40-50 min, and heating to 75-78 ℃ for 10 min; stirring for 1min every 10min in the temperature rising process; after the saccharification is finished, heating to 80 ℃, stopping stirring and standing for 10-15 min to obtain first wheat juice;
D. saccharifying the wort: pumping the first wheat juice obtained in the step C into a boiling tank, pumping 150Kg of the Litsea coreana tea water prepared in the step B into the boiling tank from bottom to top, and stirring when adding; standing for 10-20min, pumping 150Kg of water for washing grains into a boiling tank, and heating to boil; adding 100g of hops and 30-100 Kg of hawk tea water prepared in the step B at the same time during initial boiling, adding 100g of hops when boiling for 30min, adding 100g of hops when boiling for 60min for the third time, pumping into a saccharification tank after 10min for circulation for 5min, and precipitating for 20min to obtain wort;
E. fermentation: pumping 300Kg of wort prepared in the step D into a fermentation tank, controlling the temperature at 20 ℃, pumping 100Kg of wort obtained in the step D into the fermentation tank, adding 240g of yeast, and pumping all the rest wort obtained in the step D into the fermentation tank for fermentation; the initial fermentation temperature is 12-16 ℃, the fermentation temperature is 14 +/-4 ℃, and the eagle tea beer is prepared after fermentation is carried out for 10-20 days.
Further preferably, the average particle size of the barley malt after pulverization in the step A is 0.9mm, and the barley malt is broken but the barley malt is not broken, so that the decomposition efficiency of the malt starch can be improved and the malt starch can be sufficiently saccharified.
Further preferably, the technical indexes of the hawk tea beer are as follows: the alcoholic strength is 3.7% -5.2%, and the concentration of the raw wheat juice is 10.0-16.00P, total acid 2.0-5.0ml/100ml, diacetyl less than or equal to 0.15mg/L, and carbon dioxide content 0.35-0.65%.
The invention has the beneficial effects that: A. the eagle tea has lasting fragrance, mellow taste and sweet taste, and the prepared eagle tea beer has mellow taste, slightly bitter taste, sweet aftertaste, rich camphor fragrance, good taste and special mouthfeel, adds special flavor to the traditional beer, has a health-care function, and particularly can meet the requirement of a part of people on the taste of the eagle tea. B. After the eagle tea is refrigerated for 10-15 hours in an environment of 0-6 ℃, the color of the eagle tea is changed into dark red, so that the eagle tea beer is ruddy in color, the product is more attractive, and the sensory experience of drinkers is improved. C. And C, saccharifying the hawk tea water prepared by boiling in the step B to enable the color of the beer to be more ruddy, adding the hawk tea in the boiling process to enable the flavor of the hawk tea to be fuller, and simultaneously fusing the added hawk tea with the added hop fragrance when the first wheat juice is boiled for the first time, so that the obtained hawk tea beer is more rich in flavor. D. In step C, barley malt is added at 45-50 deg.C, starch cells of the malt powder are surrounded by protein, and the protein is linked with hemicellulose and glia substance on endosperm cell wall, so that in order to contact amylase with starch, the surrounding protein, hemicellulose and glia substance layer must be decomposed, and the more the malt is dissolved, the more the substances are decomposed. Before starch decomposition, protein, white cellulose and glucan should be decomposed, and the suitable decomposition temperature of the substances is 45-50 ℃. E. The average particle size of the barley malt after pulverization in step A was 0.9 mm. The barley malt and the wheat husk are broken but not broken, so that the decomposition efficiency of the malt starch can be improved, and the malt starch is saccharified fully. F. The content of free amino acids and soluble sugar in the Litsea coreana is high. And contains various components such as amino acids, mineral elements, vitamin C, vitamin B1, vitamin B2, flavonoids and polyphenols. The hawk tea contains the characteristics of high ferrum, high selenium, high zinc and high chromium, and is beneficial to improving the functions of a hematopoietic system and an endocrine system; other trace elements such as rubidium, phosphorus, and zinc have health promoting effects on cranial nerve and cardiovascular and cerebrovascular. The hawk tea has various effects of quenching thirst, relieving summer heat, promoting digestion, relieving flatulence, detoxifying, relieving swelling, refreshing, promoting intelligence, improving eyesight, invigorating stomach, dissipating blood stasis, relieving pain, stopping diarrhea, stopping hiccup and the like on a human body, and is very suitable for drinking in summer. G. The raw material of the hawk tea has wide source, easy obtainment and low cost, and is suitable for large-scale industrial production.
Detailed Description
The following examples are provided to illustrate a eagle tea beer and method of producing the same according to the present invention, using materials including barley malt, hops, yeast, eagle tea and water, and the method of producing the same comprising the steps of:
A. crushing malt: wetting barley malt with water at a weight ratio of water to barley malt of 1: 70, and pulverizing barley malt;
B. preparing the hawk tea: placing the hawk tea leaves and water in a weight ratio of 0.5-1: 100 into an enamel tank, boiling for 50-150 min, cooling, filtering, and standing for 10-15 hours at the temperature of 0-6 ℃ to obtain the hawk tea water for later use;
C. saccharifying first wheat juice: adding 250Kg of eagle tea water prepared in the step B, heating to 45-50 ℃, adding 70Kg of barley malt crushed in the step A, uniformly stirring, keeping the mixture at 45-50 ℃ for 10-15 min, heating to 65-70 ℃, keeping the mixture for 40-50 min, and heating to 75-78 ℃ for 10 min; stirring for 1min every 10min in the temperature rising process; after the saccharification is finished, heating to 80 ℃, stopping stirring and standing for 10-15 min to obtain first wheat juice;
D. saccharifying the wort: pumping the first wheat juice obtained in the step C into a boiling tank, pumping 150Kg of the Litsea coreana tea water prepared in the step B into the boiling tank from bottom to top, and stirring when adding; standing for 10-20min, pumping 150Kg of water for washing grains into a boiling tank, and heating to boil; adding 100g of hops and 30-100 Kg of hawk tea water prepared in the step B at the same time during initial boiling, adding 100g of hops when boiling for 30min, adding 100g of hops when boiling for 60min for the third time, pumping into a saccharification tank after 10min for circulation for 5min, and precipitating for 20min to obtain wort;
E. fermentation: pumping 300Kg of wort prepared in the step D into a fermentation tank, controlling the temperature at 20 ℃, pumping 100Kg of wort obtained in the step D into the fermentation tank, adding 240g of yeast, and pumping all the rest wort obtained in the step D into the fermentation tank for fermentation; the initial fermentation temperature is 12-16 ℃, the fermentation temperature is 14 +/-4 ℃, and the eagle tea beer is prepared after fermentation is carried out for 10-20 days.
Wherein the average particle size of the barley malt after being crushed in the step A is 0.9mm, so that the barley malt is broken but the barley malt is not broken, and thus, the decomposition efficiency of the malt starch can be improved and the malt starch is sufficiently saccharified.
The technical indexes of the prepared hawk tea beer are as follows: the alcoholic strength is 3.7% -5.2%, and the concentration of the raw wheat juice is 10.0-16.00P, total acid 2.0-5.0ml/100ml, diacetyl less than or equal to 0.15mg/L, and carbon dioxide content 0.35-0.65%.
The eagle tea has lasting fragrance, mellow taste and sweet taste, and the prepared eagle tea beer has mellow and sweet taste, rich camphor fragrance, good taste and special mouthfeel, adds special flavor to the traditional beer, has a health-care function, and particularly can meet the preference of a part of people on the taste of the eagle tea.
In this specification, the invention has been described with reference to specific embodiments thereof, but it will be apparent that various modifications can be made without departing from the scope of the invention. The description is thus to be regarded as illustrative instead of limiting.
Claims (3)
1. The eagle tea beer is characterized in that the adopted raw materials comprise barley malt, hops, yeast, eagle tea and water, and the production method comprises the following steps:
A. crushing malt: wetting barley malt with water at a weight ratio of water to barley malt of 1: 70, and pulverizing barley malt;
B. preparing the hawk tea: placing the hawk tea leaves and water in a weight ratio of 0.5-1: 100 into an enamel tank, boiling for 50-150 min, cooling, filtering, and standing for 10-15 hours at the temperature of 0-6 ℃ to obtain the hawk tea water for later use;
C. saccharifying first wheat juice: adding 250Kg of eagle tea water prepared in the step B, heating to 45-50 ℃, adding 70Kg of barley malt crushed in the step A, uniformly stirring, keeping the mixture at 45-50 ℃ for 10-15 min, heating to 65-70 ℃, keeping the mixture for 40-50 min, and heating to 75-78 ℃ for 10 min; stirring for 1min every 10min in the temperature rising process; after the saccharification is finished, heating to 80 ℃, stopping stirring and standing for 10-15 min to obtain first wheat juice;
D. saccharifying the wort: pumping the first wheat juice obtained in the step C into a boiling tank, pumping 150Kg of the Litsea coreana tea water prepared in the step B into the boiling tank from bottom to top, and stirring when adding; standing for 10-20min, pumping 150Kg of water for washing grains into a boiling tank, and heating to boil; adding 100g of hops and 30-100 Kg of hawk tea water prepared in the step B at the same time during initial boiling, adding 100g of hops when boiling for 30min, adding 100g of hops when boiling for 60min for the third time, pumping into a saccharification tank after 10min for circulation for 5min, and precipitating for 20min to obtain wort;
E. fermentation: pumping 300Kg of wort prepared in the step D into a fermentation tank, controlling the temperature at 20 ℃, pumping 100Kg of wort obtained in the step D into the fermentation tank, adding 240g of yeast, and pumping all the rest wort obtained in the step D into the fermentation tank for fermentation; the initial fermentation temperature is 12-16 ℃, the fermentation temperature is 14 +/-4 ℃, and the eagle tea beer is prepared after fermentation is carried out for 10-20 days.
2. The eagle tea beer and the production method thereof according to claim 1, wherein the average particle size of the barley malt after pulverization in the step a is 0.9 mm.
3. The eagle tea beer and the production method thereof according to claim 1, characterized in that the technical indexes of the eagle tea beer are as follows: the alcoholic strength is 3.7% -5.2%, and the concentration of the raw wheat juice is 10.0-16.00P, total acid 2.0-5.0ml/100ml, diacetyl less than or equal to 0.15mg/L, and carbon dioxide content 0.35-0.65%.
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| CN201911306699.3A CN110819487A (en) | 2019-12-18 | 2019-12-18 | Litsea coreana beer and production method thereof |
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| CN201911306699.3A CN110819487A (en) | 2019-12-18 | 2019-12-18 | Litsea coreana beer and production method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179126A (en) * | 1996-12-27 | 1998-07-07 | Sapporo Breweries Ltd | Production of tea-flavored sparkling wine and tea-flavored sparkling wine involving the same |
| JPH10179114A (en) * | 1996-12-26 | 1998-07-07 | Sapporo Breweries Ltd | Production of mulberry tea-added, barley tea-flavored sparkling alcoholic beverage |
| CN101935602A (en) * | 2010-09-17 | 2011-01-05 | 合肥工业大学 | Method for producing low-alcohol fermented beverage of eagle tea |
| CN104726245A (en) * | 2015-02-27 | 2015-06-24 | 浙江经贸职业技术学院 | Beer containing tea flower extract and brewing method thereof |
| CN109234092A (en) * | 2018-11-30 | 2019-01-18 | 青岛金沙滩精酿啤酒有限公司 | The preparation method of black tea glug beer |
| CN110467983A (en) * | 2019-09-06 | 2019-11-19 | 福建省博凯科技有限公司 | A kind of tea beer and preparation method thereof |
-
2019
- 2019-12-18 CN CN201911306699.3A patent/CN110819487A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10179114A (en) * | 1996-12-26 | 1998-07-07 | Sapporo Breweries Ltd | Production of mulberry tea-added, barley tea-flavored sparkling alcoholic beverage |
| JPH10179126A (en) * | 1996-12-27 | 1998-07-07 | Sapporo Breweries Ltd | Production of tea-flavored sparkling wine and tea-flavored sparkling wine involving the same |
| CN101935602A (en) * | 2010-09-17 | 2011-01-05 | 合肥工业大学 | Method for producing low-alcohol fermented beverage of eagle tea |
| CN104726245A (en) * | 2015-02-27 | 2015-06-24 | 浙江经贸职业技术学院 | Beer containing tea flower extract and brewing method thereof |
| CN109234092A (en) * | 2018-11-30 | 2019-01-18 | 青岛金沙滩精酿啤酒有限公司 | The preparation method of black tea glug beer |
| CN110467983A (en) * | 2019-09-06 | 2019-11-19 | 福建省博凯科技有限公司 | A kind of tea beer and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李秀婷: "《现代啤酒生产工艺》", 30 June 2013, 中国农业大学出版社 * |
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Application publication date: 20200221 |