CN111838362A - 一种茯茶啤酒专用茶汁的制备及应用 - Google Patents
一种茯茶啤酒专用茶汁的制备及应用 Download PDFInfo
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- CN111838362A CN111838362A CN202010737327.2A CN202010737327A CN111838362A CN 111838362 A CN111838362 A CN 111838362A CN 202010737327 A CN202010737327 A CN 202010737327A CN 111838362 A CN111838362 A CN 111838362A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 20
- 235000013405 beer Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title claims abstract 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000292 calcium oxide Substances 0.000 claims abstract description 10
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 45
- 235000013616 tea Nutrition 0.000 description 44
- 235000012255 calcium oxide Nutrition 0.000 description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 244000248825 Peltandra virginica Species 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
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- 235000008118 thearubigins Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
Abstract
一种茯茶啤酒专用茶汁的制备方法及应用,包括以下步骤;将茯茶茶饼粉碎至20~60目,按茶水比1:20~60,添加氧化钙的质量浓度0.2~4.0g/L,苏打0~0.1g/L,小苏打0~0.1g/L,水浴温度80~90℃,水浴时间10~30分钟。本发明具有色泽口感好,香气明显的特点。
Description
技术领域
本发明涉及食品发酵技术领域,特别涉及一种茯茶啤酒专用茶汁的制备及应用。
背景技术
茶啤是将茶和啤酒这两个最具影响的饮料有机的结合在一起,既有啤酒的营养价值又有茶的保健功能,茶啤具有广阔的市场前景,随着保健意识的增强和消费观念的转变,功能性保健茶啤酒逐渐成为市场的新宠。茯茶是陕西特色茶叶品种,在夏季伏天加工制作,香气似茯苓,外形成砖状。茯砖茶含有大量的金花菌,属黑茶中最具有特色的品种,含有多酚、氨基酸、茶多糖等营养物质。
酿造茶啤过程中需要添加茯茶、茯茶茶汁或浓缩茶汁。茯茶茶汁的制备采用90~100℃的温度下水浴30~60分钟,茶汁的颜色呈红黄色,直接添加或浓缩后添加至麦汁或酒液中,所获得的成品茯茶啤酒的酒液颜色呈黄色或淡黄褐色,茶香不足,酒液较混浊、茯茶用量大、特有的色泽和香气不明显。
发明内容
为了克服上述现有技术的不足,本发明的目的在于提供一种茯茶啤酒专用茶汁的制备及应用,具有色泽口感好,香气明显的特点。
为了实现上述目的,本发明采用的技术方案是:
一种茯茶啤酒专用茶汁的制备方法,包括以下步骤;
将茯茶茶饼粉碎至20~60目,按茶水比(质量分数)1:20~60,添加氧化钙的质量浓度0.2~4.0g/L,苏打0~0.1g/L,小苏打0~0.1g/L,水浴温度80~90℃,水浴时间10~30分钟。
本发明的有益效果:
氧化钙或石灰水作为pH调节剂,加入到茶汁中,茶叶的有效成分溶解快,色泽深,香气足,可以有效降低茯茶用量达30~50%,在啤酒主发酵的高泡期添加,添加的氧化钙可与二氧化碳生成碳酸钙沉淀析出,在后酵时随酵母排出,实现零残留,不会对啤酒的风味及pH值产生变化。
添加氧化钙整体色泽呈现橙红色,加入小量的小苏打或苏打粉能够调节色度值,颜色偏黄,整体呈现明显的橙黄色,通过配比可以调整茯茶啤酒的色域,使之达到灵活调整的目的。
具体实施方式
下面结合实施例对本发明作进一步详细说明。
实施例:
加入生石灰、小苏打后,色度增加明显,颜色更深。
加入小苏打后,颜色更加偏红。
最优添加量①生石灰0.5~1.0g/L,②生石灰0.5~1.0g/L、小苏打0.25~0.5g/L,控制pH9.0~10.0之间,颜色呈现橙红色、橙黄色。
1.茯茶在较高的温度下有利于风味物质的提出,同时茶汤既有较好的红黄色,清新的菌花香气和醇正中略带涩味的口感,也有丰富的营养成分。但是过高的温度也会使茯茶中的茶多酚氧化,茶红素和茶黄素分解是茶汤呈黑褐色,进而影响茶汤的色泽的美观,然而温度过低,则不利于茯茶茶汤茶多酚、氨基酸、咖啡碱等营养物质的溶出,从而不能凸显出茯茶的保健效果。温度要求低于90℃,时间小于30分钟,色泽口感好。
2.pH对色度影响很大,茶水比一定的条件下,随着pH值的增加,色度快速增加,浸提时间缩短,在茶水比1:55,温度90℃,浸提时间30min,色度值如下表所示:
3.粉碎过细会导致茶汁浑浊,苦涩味重,过粗浸提时间长,茶多酚等营养成分会损失,最佳茯茶茶饼粉碎至20~60目,按茶水比(质量分数)1:20~60。
Claims (2)
1.一种茯茶啤酒专用茶汁的制备方法,其特征在于,包括以下步骤;
将茯茶茶饼粉碎至20~60目,按茶水比(质量分数)1:20~60,添加氧化钙的质量浓度0.2~4.0g/L,苏打0~0.1g/L,小苏打0~0.1g/L,水浴温度80~90℃,水浴时间10~30分钟,得到茯茶茶汁。
2.所述的茯茶茶汁用于制备茯茶啤酒,所述的茯茶茶汁与啤酒按体积比1:2进行配比。
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104222401A (zh) * | 2014-09-04 | 2014-12-24 | 唐军涛 | 一种雪菊茶及其制备方法 |
CN106047541A (zh) * | 2016-08-18 | 2016-10-26 | 咸阳泾渭茯茶有限公司 | 一种茯茶啤酒及其制备方法 |
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- 2020-07-28 CN CN202010737327.2A patent/CN111838362A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104222401A (zh) * | 2014-09-04 | 2014-12-24 | 唐军涛 | 一种雪菊茶及其制备方法 |
CN106047541A (zh) * | 2016-08-18 | 2016-10-26 | 咸阳泾渭茯茶有限公司 | 一种茯茶啤酒及其制备方法 |
Non-Patent Citations (4)
Title |
---|
刘雁等: ""金花"散茶冲饮条件优化及应用", 《茶叶通讯》 * |
江用文等: "《茶艺师培训教材》", 30 September 2008, 金盾出版社 * |
郑少燕等: "水质与茶汤内含物溶释及风味的研究进展", 《福建茶叶》 * |
马道荣等: "《食品工艺学实验与工程实践》", 31 July 2016, 合肥工业大学出版社 * |
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