CN1233649A

CN1233649A - Cratoxylum prunifolium Dyer tea beer, and method for producing same

Info

Publication number: CN1233649A
Application number: CN 99116114
Authority: CN
Inventors: 于淑娟; 高大维; 曾新安
Original assignee: South China University of Technology SCUT
Current assignee: South China University of Technology SCUT
Priority date: 1999-04-05
Filing date: 1999-04-05
Publication date: 1999-11-03
Anticipated expiration: 2019-04-05
Also published as: CN1078611C

Abstract

The invented cratoxylum prunifolium beer is composed of culture media, cratoxylum prumifolium, black tea or green tea and beer yeast; the prepn. method of cratoxylum prunifolium beer includes: preparing tea juice, i. e. use hot water to extract tea juice from cratoxylum prunifolium, black tea or green tea; ferment to make beer, mix culture media and tea juice, boil, add water, cool down, ferment to obtain beer. The invented cratoxylum prunifolium beer possesses good flavour and health care function. It is simple in prodn. technology, broad in source of raw material and low in cost.

Description

Cratoxylum prunifolium Dyer tea beer and production method thereof

The present invention relates to beer and production method thereof.Relate to Cratoxylum prunifolium Dyer tea beer and production method thereof in more detail with Leaf of Chinese Holly and black tea or Leaf of Chinese Holly and green tea replacement hops.

Beer is nutritious, is a kind of domestic and international market traditional low alcohol beverage more salable.Method for producing beer comprises the following steps: (1) preparation wort; (2) the adding hops is boiled and makes fermented liquid; (3) add yeast fermentation system beer.Wherein add hops and can bring distinctive bitter taste and delicate fragrance to fermented liquid.In addition, hops also contains materials such as tannin, with wheat juice azeotropic the time, can promote protein coagulating, helps clarification and anticorrosion.

Leaf of Chinese Holly has another name called highland Lu, and its plant origin is in nearly five sections of China more than 10 kinds.Bitter leaves teas plant contains trimethyl-xanthine, saponin, tannin and amaroid, amino acid, β-amyrin after testing.Effects such as medical research proof Leaf of Chinese Holly has pain relieving, antibacterial, spasmolysis, promotes the production of body fluid to quench thirst, heat clearing and inflammation relieving, step-down fat-reducing, detoxicating and fighting cancer.Especially hypertension, obesity, coronary heart disease, diabetes, tuberculosis lump etc. are had and prevent effect significantly.Normal drink this product can strengthen body immunity, reduce serum total cholesterol and triglyceride, improves blood viscosity, delays the incidence of arteriosclerosis and minimizing coronary heart disease.And energy refreshing and brain nourishing, relieving fatigue.

Chinese patent 1094443A discloses the method that replaces hops to produce beer with Leaf of Chinese Holly, is included in when boiling Fructus Hordei Germinatus before the beer fermentation and adds Leaf of Chinese Holly respectively during secondary fermentation, replaces hops.There is following shortcoming in this production method: 1, replace hops to ferment beer bitterness, sense of taste discomfort with Leaf of Chinese Holly merely; 2, owing to add Leaf of Chinese Holly when boiling Fructus Hordei Germinatus before beer fermentation, stem tea boils with wort, causes raw material availability low, and the Fructus Hordei Germinatus loss is big; 3, because Leaf of Chinese Holly adds complicated operation at twice.

The objective of the invention is to defective, a kind of Cratoxylum prunifolium Dyer tea beer is provided at prior art, its sweet-bitter flavor band sweet-smelling, mouthfeel is comfortable, for traditional beer has increased local flavor and nourishing function.

The present invention also aims to provide a kind of production method of Cratoxylum prunifolium Dyer tea beer, reduce wort consumption, simple to operate, reduce cost.

Cratoxylum prunifolium Dyer tea beer of the present invention (parts by weight) composed as follows:

Substratum (butt) 100

Leaf of Chinese Holly (stem tea) 0.05-1.0

Black tea or green tea (stem tea) 0.05-1.0

Cereuisiae fermentum 0.05-10

Cereuisiae fermentum wherein is the general yeast of beer fermentation, for example active dry yeast, beer fresh yeast etc.

Substratum wherein is the composition of composition more than two kinds of wort or glucose, maltose, agar, sucrose.

Above-mentioned each component all can have been bought from the market.

The production method of Cratoxylum prunifolium Dyer tea beer of the present invention comprises the steps:

One, preparation tea juice: Leaf of Chinese Holly, black tea or green tea with 60-100 ℃ of hot water lixiviate, are filtered, and gained filtrate is tea juice;

Two, fermentation system beer: substratum is mixed with tea juice, boil, add water, be cooled to 5-25 ℃, add cereuisiae fermentum, carried out Primary Fermentation 3-10 days, carry out getting in secondary fermentation 15-60 days beer at 0-10 ℃ at 5-20 ℃.

The wort that the present invention uses can be used the method production of malt juice when producing beer.Other substratum can have been bought from the market.

The present invention can a lixiviate tealeaves when preparation tea juice, also can extracted many times tealeaves; Notice that extraction time is unsuitable oversize to keep tea juice fresh, 1 hour with interior enough; The lixiviate hot water amount is unrestricted, and general water consumption is that about 200 times of tealeaves are more suitable; During fermentation system beer, the water that boils the back adding is system beer water, and amount of water is unrestricted, generally decides on the concentration of substratum.

The present invention compared with prior art has following advantage:

(1) Leaf of Chinese Holly has strong bitter taste, and the present invention makes the bitter taste of Leaf of Chinese Holly soft after adding black tea or green tea, the beer taste sweetness and bitterness band sweet-smelling that replaces hops to make, and mouthfeel is comfortable, for traditional beer has increased local flavor and nourishing function;

(2) Leaf of Chinese Holly is rich in tannin and alkaloid, has similar to tannin can promote protein coagulating, replaces hops to produce beer and helps clarification and rot-resistant function;

(3) operation sequence is simple, and the interpolation of tea is similar to the interpolation program of hops, need not change the process for beer production flow process.

(4) the present invention boils add tea juice in substratum after, rather than adds stem tea, and tealeaves is fully used, and has avoided wastage of material, adds Leaf of Chinese Holly, black tea or green tea simultaneously and replaces hops, and raw material sources are extensive, reduced the production cost of beer.

Below by embodiment the present invention is done more specifically narration.

Embodiment 1

Preparation tea juice: with 5 liters 100 ℃ hot water lixiviate secondaries, merging filtrate gets tea juice with 1 gram Leaf of Chinese Holly and 1 gram black tea.

Fermentation system beer: in the wort that 10 liters of concentration are 20Bx, add 5 liters in above-mentioned tea juice, boil jointly, add water to 20 liters, be cooled to 5 ℃, add beer dried yeast 1 gram; Carry out Primary Fermentation, 16 ℃ of medial temperatures, 10 days time; 10 ℃ of following secondary fermentation 15 days; Use the diatomite coarse filtration, through the microporous membrane essence filter fresh beer, mouthfeel is soft, vinosity is strong, aftertaste sweetness and bitterness is comfortable.

Embodiment 2

Preparation tea juice: with 5 liters 60 ℃ hot water lixiviate secondaries, merging filtrate gets tea juice with 20 gram Leaf of Chinese Holly and 20 gram black tea.

Fermentation system beer: in the wort that 10 liters of concentration are 20Bx, add 5 liters in above-mentioned tea juice, boil jointly, add water to 25 liters, be cooled to 25 ℃, add beer fresh yeast 10 grams; Carry out Primary Fermentation, 20 ℃ of medial temperatures, 7 days time; 0 ℃ of following secondary fermentation 60 days; With adopting the diatomite coarse filtration, through the microporous membrane essence filter fresh beer, mouthfeel is soft, vinosity is strong, aftertaste sweetness and bitterness is comfortable.

Embodiment 3

Preparation tea juice: with 5 liters 90 ℃ hot water lixiviate secondaries, merging filtrate gets tea juice with 5 gram Leaf of Chinese Holly and 5 gram black tea.

Fermentation system beer: in the wort that 10 liters of concentration are 20Bx, add 5 liters in above-mentioned tea juice, boil jointly, add water to 20 liters, be cooled to 15 ℃, add beer dried yeast 3 grams; Carry out Primary Fermentation, 10 ℃ of medial temperatures, 8 days time; 1.5 ℃ of following secondary fermentation 30 days; Adopt the diatomite coarse filtration, through the microporous membrane essence filter fresh beer, mouthfeel is soft, vinosity is strong, aftertaste sweetness and bitterness is comfortable.

Embodiment 4

Fermentation system beer: dissolving glucose 400 grams, maltose 200 grams, agar 100 grams, sucrose 300 grams in 10 premium on currency, add 5 liters in above-mentioned tea juice, boil jointly, add 20 liters in water, be cooled to 10 ℃, add beer dried yeast 2 grams; Carry out Primary Fermentation, 10 ℃ of medial temperatures, 8 days time; 2 ℃ of following secondary fermentation 15 days; Adopt diatomite filtration, get pasteurized beer through pasteurization, mouthfeel is soft, and vinosity is strong, and aftertaste sweetness and bitterness is comfortable.

Embodiment 5

Preparation tea juice: with 5 liters 100 ℃ hot water lixiviate secondaries, merging filtrate gets tea juice with 10 gram Leaf of Chinese Holly and 20 gram black tea.

Fermentation system beer: dissolving glucose 500 grams, maltose 300 grams in 10 premium on currency, add 5 liters in above-mentioned tea juice, boil jointly, add water to 20 liters, be cooled to 10 ℃, add beer dried yeast 5 grams; Carry out Primary Fermentation, 10 ℃ of medial temperatures, 9 days time; 20 ℃ of following secondary fermentation 50 days; With adopting diatomite filtration, get pasteurized beer through pasteurization, mouthfeel is soft, and vinosity is strong, and aftertaste sweetness and bitterness is comfortable.

Claims

1, a kind of Cratoxylum prunifolium Dyer tea beer is characterized in that (parts by weight) composed as follows:

Substratum (butt) 100

Leaf of Chinese Holly (stem tea) 0.05-1.0

Black tea or green tea (stem tea) 0.05-1.0

Cereuisiae fermentum 0.05-10

2,, it is characterized in that wherein substratum is the composition of composition more than two kinds of wort or glucose, maltose, agar, sucrose according to the described Cratoxylum prunifolium Dyer tea beer of claim 1.

3, a kind of production method of Cratoxylum prunifolium Dyer tea beer is characterized in that comprising the steps:

(1) preparation tea juice: Leaf of Chinese Holly, black tea or green tea with 60-100 ℃ of hot water lixiviate, are filtered, and gained filtrate is tea juice;

(2) fermentation system beer: substratum is mixed with tea juice, boil, add water, be cooled to 5-25 ℃, add cereuisiae fermentum, carried out Primary Fermentation 3-10 days, carry out getting in secondary fermentation 15-60 days beer at 0-10 ℃ at 5-20 ℃.