CN113621454A

CN113621454A - Preparation method of jasmine tea beer

Info

Publication number: CN113621454A
Application number: CN202111030778.3A
Authority: CN
Inventors: 田秀才
Original assignee: Harbin Puma Beer Co ltd
Current assignee: Harbin Puma Beer Co ltd
Priority date: 2021-09-03
Filing date: 2021-09-03
Publication date: 2021-11-09

Abstract

The invention discloses a preparation method of beer, which relates to the technical field of wine making, in particular to a preparation method of jasmine tea beer, and is characterized by comprising the following steps: mixing raw materials, saccharifying, peeling, fermenting at high temperature, filtering and sterilizing; the specific operation method comprises the following steps: (1) firstly, mixing Canadian barley malt, wheat malt and water in a saccharifying pot, saccharifying at high temperature, removing malt hulls through a wort filter press, and pumping wort into a boiling pot; (2) adding Kaskat hops into a boiling pot for three times, boiling for 5-10 min after adding the hops, fermenting with unique yeast for 24 days at high temperature, adding jasmine tea, and storing for 7 days; (3) and (3) filtering the raw materials treated in the step (2) by a centrifugal machine, filling and pasteurizing to obtain a finished product. The jasmine tea beer disclosed by the invention is unique in taste and has the characteristic of strong jasmine tea fragrance.

Description

Preparation method of jasmine tea beer

Technical Field

The invention relates to the technical field of beer preparation, in particular to a preparation method of jasmine tea beer.

Background

For a long time, beer manufacturers basically continue to use the traditional production process, the produced beer has basically the same taste and single taste, young people do not like drinking the beer, and the jasmine tea beer meets the requirements of young consumers on tea-flavored beer.

The Li scented tea beer is a common scented tea beer and is brewed by fermenting jasmine and wort together. The jasmine flower is cold in nature, fragrant and light in taste, has flatulence eliminating, pungent and sweet taste and warm in nature, has the effects of regulating qi, relieving pain, warming the middle-jiao, harmonizing stomach, reducing swelling, detoxifying and strengthening immune system, and also has the effects of clearing liver, improving eyesight, promoting fluid production, eliminating phlegm, treating dysentery, relaxing bowels, inducing diuresis, dispelling pathogenic wind, relieving exterior syndrome, treating fistula, consolidating teeth, benefiting qi, lowering blood pressure, strengthening heart, preventing caries, preventing radiation injury, resisting cancer and aging, and has menstrual period uterus health care; jasmine has pleasant fragrance, and can regulate qi-flowing, tranquilize mind, moisten skin, scent muscle, calm emotion and relieve depression. The honey has the functions of regulating and tonifying the spleen and stomach; relieving spasm and pain; moistening lung to arrest cough; loosening bowel to relieve constipation; moistening skin and promoting granulation; and (5) detoxifying. Pain due to deficiency of the major epigastrium and abdomen; cough due to dryness of the lung; constipation due to intestinal dryness; conjunctival congestion; aphtha; unhealing ulcer; rubella with pruritus; scald by hot water or fire; rhagadia manus et pedis.

Disclosure of Invention

In view of the above, the invention aims to provide a preparation method of jasmine tea beer, wherein jasmine tea is added in a preparation process of the beer, so that the beer with tea aroma can be brewed, and the requirements of young consumers on the tea-flavored beer can be met.

In order to achieve the purpose, the invention provides the following technical scheme:

a preparation method of jasmine tea beer is characterized by comprising the following steps: mixing raw materials, saccharifying, peeling, fermenting at high temperature, filtering and sterilizing; the specific operation method comprises the following steps:

(1) firstly, mixing Canadian barley malt, wheat malt and water in a saccharifying pot, saccharifying at high temperature, removing malt hulls through a wort filter press, and pumping wort into a boiling pot;

(2) adding Kaskite fragrant flower into a boiling pot for three times, boiling for 5-10 minutes after adding hops, fermenting with unique yeast for 24 days at high temperature, adding jasmine tea, and storing for 7 days;

(3) and (3) filtering the raw materials treated in the step (2) by a centrifugal machine, filling and pasteurizing to obtain a finished product.

Preferably, in the preparation method of the jasmine tea beer, the jasmine tea accounts for 5-10% of the total amount of the beer raw materials.

Preferably, in the preparation method of jasmine tea beer, the pasteurization is carried out at 65 ℃ for 30 min.

Preferably, in the above preparation method of jasmine tea beer, the high-temperature saccharification process is: heating the mixture to 45 +/-0.5 ℃, preserving heat for 7-13 min, heating to 62.5 +/-0.5 ℃, preserving heat for 27-33 min, heating to 72.5 +/-0.5 ℃, preserving heat until iodine is qualified, heating to 78 +/-0.5 ℃, and saccharifying to obtain a mash; the qualified standard of iodine detection is that mash does not turn blue when meeting iodine solution, namely saccharification is completed.

Preferably, in the above preparation method of jasmine tea beer, the process of adding the kaskat hops three times is: adding the cassett hops for the first time when boiling for 5 minutes, and adding the cassett hops for the second time when boiling for 30 minutes; the cassett hops were added a third time 10 minutes before the end of boiling.

According to the technical scheme, compared with the prior art, the Canadian barley malt and jasmine tea are used as main raw materials, the wheat malt and the Kaskott fragrant flower are added at the same time, the brewing process is applied, namely, the barley malt and the wheat malt are crushed by a hammer mill in the process of making beer, are added into a size mixing tank through malt conveying equipment to be mixed with process water, and are added into a saccharifying pot through a pump to be subjected to protein decomposition and saccharification; after saccharification is finished, the wheat juice enters a filter press for solid-liquid separation, the separated wheat juice enters a boiling pot for boiling, heating is stopped after boiling, the wheat juice is pumped into a rotary sedimentation tank for solid-liquid separation, hot wheat juice is cooled and oxygenated through a plate heat exchanger for fermentation, unique yeast is adopted for fermentation for not less than 24 days, mature beer is used as base liquor, jasmine tea is added according to the proportion (5-10 percent), carbon dioxide gas is used for mixing uniformly, and the finished product is obtained through cooling, filtering and filling.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The jasmine tea beer is prepared by selecting high-quality jasmine tea and beer, has unique taste, has the hop fragrance and the refreshing characteristic of the beer, has the tea fragrance of the jasmine tea, meets the requirements of young consumers, and has wide market prospect.

The first embodiment is as follows:

the jasmine tea beer of the embodiment is prepared from the following raw materials in percentage by weight: 78-82 parts of barley malt, 4-6 parts of hops, 9-11 parts of jasmine tea and 4-6 parts of auxiliary materials, wherein the hops are mixed hops of fragrant flowers and bitter flowers, and the ratio of the fragrant flowers to the bitter flowers is 1: 1; the auxiliary material is wheat malt. The method of the invention is characterized in that jasmine tea is used as a raw material for preparing beer, wherein the jasmine tea accounts for 10 percent of the total amount of the raw material for preparing the beer. The preparation method specifically adopts a blending process: 1. soaking jasmine tea in hot water, and filtering to obtain tea soup; 2. preparing fresh beer by using barley malt, wheat malt, fragrant flower and bitter flower as main raw materials and adopting a conventional beer preparation method; 3. cooling the prepared tea soup to the temperature of fresh beer, adding into a beer can for blending, and then adding carbon dioxide; 4. finally, pasteurizing at 65 ℃ for 30 minutes to prepare the jasmine tea beer, and the jasmine tea beer prepared by the method has poor taste and heavy bitter taste.

The second embodiment is as follows:

the embodiment is different from the specific embodiment 1 in that the jasmine tea beer is made of the following raw materials in percentage by weight: 80 parts of barley malt, 3 parts of fragrant flower, 1 part of bitter flower, 10 parts of jasmine tea and 6 parts of auxiliary material, wherein the auxiliary material is wheat malt. The preparation method is the same as that of the embodiment 1.

The third concrete embodiment:

the difference between this embodiment and the first and second embodiments is that the preparation method adopts a brewing process, and the process steps are as follows: 1. adding water into barley malt, mixing in a saccharifying pot, heating and saccharifying barley malt and water in the saccharifying pot, then sending wort to a filter tank for filtering, and pumping the wort into a boiling pot for boiling treatment; 2. adding hops which are fragrant flowers and bitter flowers into a boiling pot for three times according to the proportion of 3:1, wherein 35% -45% of the total amount of the hops are added during the initial boiling, 35% -45% of the total amount of the hops are added during the boiling for 40 minutes, and 15% -25% of the total amount of the hops are added during the first 10 minutes before the boiling; 3. the jasmine tea beer is produced and brewed, and the jasmine tea is added 10 minutes before the end of boiling; 4. performing main fermentation at 12 deg.C for 20 days; 5. adding antiseptic into the prepared jasmine tea beer, mixing and blending; 6. and finally, carrying out pasteurization treatment at 65 ℃ for 30 minutes, and filling beer after the treatment.

The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A preparation method of jasmine tea beer is characterized by comprising the following steps: mixing raw materials, saccharifying, peeling, fermenting at high temperature, filtering and sterilizing; the specific operation method comprises the following steps:

(2) adding Kaskat hops into a boiling pot for three times, boiling for 5-10 min after adding the hops, fermenting with unique yeast for 24 days at high temperature, adding jasmine tea, and storing for 7 days;

2. The method for preparing a jasmine tea beer according to claim 1, wherein the jasmine tea accounts for 5% -10% of the total amount of the beer raw materials.

3. The method of claim 1, wherein the pasteurization is carried out at 65 ℃ for 30 min.

4. The method for preparing jasmine tea beer according to claim 1, wherein the high temperature saccharification process is as follows: heating the mixture to 45 +/-0.5 ℃, preserving heat for 7-13 min, heating to 62.5 +/-0.5 ℃, preserving heat for 27-33 min, heating to 72.5 +/-0.5 ℃, preserving heat until iodine is qualified, heating to 78 +/-0.5 ℃, and saccharifying to obtain a mash; the qualified standard of iodine detection is that mash does not turn blue when meeting iodine solution, namely saccharification is completed.

5. The method of claim 1, wherein the three additions of kasekat hops are: adding the cassett hops for the first time when boiling for 5 minutes, and adding the cassett hops for the second time when boiling for 30 minutes; the cassett hops were added a third time 10 minutes before the end of boiling.