CN112226310A - Black tea beer and production method thereof - Google Patents
Black tea beer and production method thereof Download PDFInfo
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 64
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Classifications
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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
- C12C5/008—Hop surrogates
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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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
-
- 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
- C12C7/00—Preparation of wort
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
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Abstract
The invention relates to black tea beer and a production method thereof, belonging to the technical field of brewing. The invention aims to provide a production method of black tea beer. The production method of the black tea beer sequentially comprises the working procedures of malt preparation, wort preparation, pre-fermentation, post-fermentation, filtering sterilization and packaging, wherein during the wort preparation, black tea leaves with proper proportion are added to prepare wheat mash with the fragrance of the black tea leaves, and then the pre-fermentation working procedure is carried out. The method is simple and strong in practicability, the black tea leaves are added in the high-temperature saccharification process, hops are not needed to be added, and the cooling rate is strict during wort preparation, so that the finally produced beer has the faint scent of the black tea, a brand-new choice is provided for consumers, and the black tea beer completely accords with the taste preference of Chinese consumers by tasting trial products.
Description
Technical Field
The invention relates to black tea beer and a production method thereof, belonging to the technical field of brewing.
Background
Beer is the oldest alcoholic beverage in humans, the third beverage in the world after water and tea. Beer is introduced into China in the early twentieth century and belongs to an exotic wine variety. Beer is translated into Chinese Beer according to English Beer, called Beer, and is used up to now. The beer takes barley malt, hops and water as main raw materials, and the low-alcohol-degree wine saturated with carbon dioxide and brewed by the yeast fermentation effect is obtained. Most international beers are added with auxiliary raw materials. Some countries specify that the amount of auxiliary materials does not exceed 50% of the amount of malt. In Germany, apart from export beer (German: Bier), Germany sells beer in China without using auxiliary raw materials. In 2009, asia, with a beer production of about 5867 thousand litres, surpassed europe for the first time, became the largest beer production site worldwide.
The beer is prepared from barley, brewing water, hops, yeast, starch auxiliary material (corn, rice, wheat, etc.), sugar auxiliary material, etc. Beer production can be roughly divided into 3 main processes of malting, brewing and beer filling. The existing beer has single taste and cannot meet the requirement of consumers on the taste of the beer, so that a new taste beer meeting the taste preference of the consumers is urgently needed.
The chinese patent application No. 2019104142396 discloses a green tea beer and a method for producing the same, and for the early research of the present inventors, green tea leaves and hops were mainly added at the time of wort production to obtain a green tea beer. The invention can achieve better taste only by adding green tea leaves and hops at the same time.
Disclosure of Invention
In view of the above disadvantages, the present application aims to provide a black tea beer and a production method thereof.
The invention solves the first technical problem of providing a production method of black tea beer.
The production method of the black tea beer sequentially comprises the working procedures of malt preparation, malt juice preparation, pre-fermentation, post-fermentation, filtering sterilization and packaging, wherein during the malt juice preparation, crushed malt and water are added into a pasting pot for pasting, starchiness auxiliary materials and water are added into a saccharifying pot for saccharifying, the temperature of the saccharifying pot is maintained at 45-52 ℃, mash which is completely pasted in the pasting pot is added into the saccharifying pot, the temperature of the saccharifying pot is maintained at 62-70 ℃, black tea leaves are added into the saccharifying pot for boiling, then the mixture is cooled to 5-8 ℃ at a constant speed at a cooling rate of 5-10 ℃/min, solid-liquid separation is carried out, the obtained liquid is the malt juice, and the malt juice enters the pre-fermentation working procedure.
In some embodiments, the weight ratio of black tea leaves to malt is 1:10 to 50.
Preferably, the weight ratio of black tea leaves to malt is 1: 20.
Preferably, the cooling is carried out at a constant speed at a cooling rate of 8 ℃/min.
In some embodiments, the pre-fermentation is divided into a low-foam stage, a high-foam stage, and a foam-falling stage; the fermentation temperature is controlled not to exceed 12 ℃ in the high-foam period, the foam falling period is two days, the temperature is controlled to be reduced by 0.4-0.9 ℃ every day, and the sugar consumption is 0.5-0.8%.
Preferably, the brewer's yeast is inoculated prior to pre-fermentation by: inoculating beer yeast before pre-fermentation, wherein the inoculation method comprises the following steps: uniformly mixing the beer yeast paste and the wort according to the weight ratio of 1: 4-6, carrying out heat preservation culture at 10-15 ℃ for 10-12 hours, pressing the yeast into a yeast propagation tank by utilizing sterile compressed air after the yeast starts to germinate and propagate, and uniformly mixing the yeast paste and the wort to be fermented.
As the optimal scheme, the beer yeast paste and the wort are uniformly mixed according to the weight ratio of 1: 5.
Preferably, the post-fermentation time is 7-10 days, the initial temperature is 3-4 ℃, the average blood sugar reduction per day is lower than 0.3%, and the temperature is gradually reduced to 1-2 ℃ after 7 days, so that the yeast fermentation is stopped.
The invention also provides the black tea beer produced by the production method of the black tea beer.
Compared with the prior art, the invention has the following beneficial effects:
the method is simple and strong in practicability, the black tea leaves are added in the high-temperature saccharification process, hops are not needed to be added, and the cooling rate is strict during wort preparation, so that the finally produced beer has the faint scent of the black tea, a brand-new choice is provided for consumers, and the black tea beer completely accords with the taste preference of Chinese consumers by tasting trial products.
Detailed Description
The invention solves the first technical problem of providing a production method of black tea beer.
The production method of the black tea beer sequentially comprises the working procedures of malt preparation, wort preparation, pre-fermentation, post-fermentation, filtration sterilization and packaging.
Among them, in malting, barley (or wheat) is soaked and absorbed with water and then germinated at an appropriate temperature and humidity, and various hydrolases such as protease, saccharifying enzyme, glucanase and the like are produced during germination, and these enzymes can decompose proteins of malt itself into peptides and amino acids and starch into low molecular substances such as dextrin and maltose. Stopping germination when the germination reaches a certain degree, and drying to obtain malt with low water content.
When the wort is prepared, the crushed malt and water are added into a gelatinizing pot for gelatinizing, and starchy auxiliary materials and water are added into a saccharifying pot for saccharifying, wherein the starchy auxiliary materials are at least one of corn, rice and wheat. The temperature of the mash kettle is maintained at a temperature (45-52 ℃) suitable for the decomposition of protein (protein stop). After the mash completely liquefied in the gelatinizing pot is added into a saccharifying pot, the temperature (62-70 ℃) suitable for saccharifying (beta-starch and alpha-starch) is maintained (saccharifying is stopped), and meanwhile, black tea leaves with proper proportion are added to manufacture wheat mash with black tea fragrance. The temperature of the malt mash is raised by two methods, namely a leaching method and a boiling method. Protein, saccharification rest time and temperature rising method, wherein wort is filtered out by a filter tank or a filter according to the properties of beer, used raw materials, equipment and the like, boiled in a boiling pot, then cooled to 5-8 ℃ at a constant speed at a cooling rate of 5-10 ℃/min in a cooler, and then subjected to solid-liquid separation, and clear liquid, namely the wort enters a pre-fermentation process.
According to the method, black tea leaves are added in the high-temperature saccharification process, hops do not need to be added, and the cooling rate is strict during wort preparation, so that the finally produced beer has the faint scent of black tea, a brand-new choice is provided for wide consumers, and the black tea beer completely meets the taste preference of Chinese consumers through taste tasting of trial products.
In order to improve the taste, the weight ratio of the black tea leaves to the malt is a key point, and researches show that the taste of the produced black tea beer is good when the weight ratio of the black tea leaves to the malt is 1: 10-50.
Preferably, the taste of the produced black tea beer is optimal when the weight ratio of the black tea leaves to the malt is 1: 20.
After wort production, rapid cooling is required to prevent the wort from being oxidized and affecting the beer flavor, to reduce the production of dimethyl sulfide, and to prevent protein degradation. Researches find that the constant-speed cooling method can prevent wort from being oxidized to the maximum extent, achieve better effect and ensure that the fermented black tea beer has the best flavor.
Preferably, the wort is cooled at a rate of 8 ℃/min.
After wort production is complete, fermentation is required. Adding yeast into the wort, transferring into a fermentation tank, and starting fermentation. The traditional process is divided into pre-fermentation and post-fermentation which are respectively carried out in different fermentation tanks, and the current popular method is to carry out the pre-fermentation and the post-fermentation in one tank.
The primary fermentation is to convert maltose in wort into alcohol by using yeast, and preferably, the primary fermentation is divided into a low-foaming period, a high-foaming period and a foam-falling period; the fermentation temperature is controlled not to exceed 12 ℃ in the high-foam period, the foam falling period is two days, the temperature is controlled to be reduced by 0.4-0.9 ℃ every day, and the sugar consumption is 0.5-0.8%. The various stages of the pre-fermentation are described below.
Low foaming period: after yeast grows in the propagation tank for a period of time, the yeast enters the main fermentation tank, after 4-5 hours, white and compact foam appears on the surface of the fermentation liquid and spreads from the side of the tank to the middle of the tank to gradually form a cauliflower shape, the process is maintained for one to two days, the extract is reduced by 0.6-1.0% every day, if the temperature is not cooled, the extract is increased by about 1 ℃ every day, and the pH value is reduced to 4.7-4.9.
High foaming period: after the low-foaming period, the foam layer is raised to reach 30 cm, the foam layer is slightly blown open, a large amount of carbon dioxide bubbles can be seen to rise upwards, and the foam layer gradually becomes brown yellow due to continuous separation of protein tannin compounds in the wort. The high-foaming period generally lasts for two to three days, and the blood sugar is reduced by 1.2 to 2.0 percent every day. If the value is less than this value, the fermentation is not vigorous, and the maximum fermentation temperature is generally reached on the third day or the fourth day. Because of the vigorous fermentation, it needs to be artificially cooled to maintain a certain temperature. And controlling low-temperature fermentation, wherein the fermentation temperature is not more than 9 ℃, the high-temperature fermentation is not more than 12 ℃, the acidity reaches the maximum value, and the pH value is reduced to 4.4-4.6.
A foam falling period: after the high-foaming period, the yeast proliferation stops, the speed of blood glucose reduction also slows, the foam gradually declines and the color darkens to tan. The foam falling period is generally two days, the temperature of the control product is reduced by 0.4-0.9 ℃ every day, the sugar consumption is 0.5-0.8%, and the pH value is kept constant or slightly increased. Along with the reduction of carbon dioxide bubbles, the foam is retracted, yeast cells are coagulated and precipitated, the surface of fermented mash gradually forms foam and protein polyphenol compounds, and the foam cover is formed by the substances, is an orange brown film-shaped object and has the thickness of 2-4 cm.
Preferably, the brewer's yeast is inoculated prior to pre-fermentation by: uniformly mixing the beer yeast paste with a proper amount of wort (the weight ratio of the beer yeast paste to the wort is 1: 4-6), carrying out heat preservation culture at 10-15 ℃ for 10-12 hours, pressing the yeast paste into a yeast propagation tank by using sterile compressed air after the yeast starts to germinate and propagate, and uniformly mixing the yeast paste with the rest of the wort to be fermented.
The post-fermentation mainly produces some flavor substances, eliminates peculiar smell in the beer and promotes the aging of the beer, and in the period, certain pressure in the tank is controlled, so that carbon dioxide produced in the post-fermentation is kept in the beer. Preferably, the post-fermentation time is 7-10 days, the initial temperature is 3-4 ℃, the average sugar reduction per day is lower than 0.3%, the temperature is gradually reduced to 1-2 ℃ after 7 days, the low-temperature wine storage period is started, the temperature is lower, and the yeast fermentation is stopped.
After fermentation, filtering and sterilizing, filtering black tea beer, removing yeast and micro particles in the black tea beer, sterilizing at low temperature (about 62 ℃), cooling, and packaging the black tea beer. The packaging mode mainly comprises bottling, canning, barreling and the like.
The following examples are provided to further illustrate the embodiments of the present invention and are not intended to limit the scope of the present invention.
Example 1
The black tea beer is prepared by the following method:
preparation of malt — wheat is pretreated, soaked, germinated, dried, and the malt roots of wheat are removed (root removed) to obtain malt.
Wort preparation- -crushing malt (crusher), mashing (boiling-out mashing process), cooking, placing into a gelatinizing pot, heating to boil, cooking for a period of time to disintegrate starch granules, returning the disintegrated starch paste to the saccharifying pot, mixing with saturated thin mash, continuing mashing, repeating several times.
Filtering, continuing to boil the wort, adding black tea leaves (the proportion of the black tea leaves and the wheat is shown in table 1) in the boiling process, cooling at the speed of 8 ℃/min after boiling, separating condensed solids (a flotation method, introducing sterile air into the wort, smashing the air into fine bubbles, slowly rising the bubbles, rising the condensed solids to the liquid surface together, forming a bubble cap on the liquid surface, standing for a period of time, separating the clarified wort below from the bubble cap), and leaving the liquid for beer fermentation.
Pre-fermentation- -before pre-fermentation, beer yeast needs to be inoculated, and the inoculation method comprises the following steps: uniformly mixing the beer yeast paste with a proper amount of wort (five times of the weight of the beer yeast paste), culturing for a period of time (10-15 ℃, and performing heat preservation culture for 10-12 hours), pressing the yeast paste into a yeast propagation tank by utilizing sterile compressed air after the yeast starts to germinate and propagate, and uniformly mixing the yeast paste with the wort to be fermented.
Low foam stage, high foam stage and falling foam stage
Low foaming period: after yeast grows in the propagation tank for a period of time, the yeast enters the main fermentation tank, after 4-5 hours, white and compact foam appears on the surface of the fermentation liquid and spreads from the side of the tank to the middle of the tank to gradually form a cauliflower shape, the process is maintained for one to two days, the extract is reduced by 0.6-1.0% every day, if the temperature is not cooled, the extract is increased by about 1 ℃ every day, and the pH value is reduced to 4.7-4.9.
High foaming period: after the low-foaming period, the foam layer is raised to reach 30 cm, the foam layer is slightly blown open, a large amount of carbon dioxide bubbles can be seen to rise upwards, and the foam layer gradually becomes brown yellow due to continuous separation of protein tannin compounds in the wort. The high-foaming period generally lasts for two to three days, and the blood sugar is reduced by 1.2 to 2.0 percent every day. If the value is less than this value, the fermentation is not vigorous, and the maximum fermentation temperature is generally reached on the third day or the fourth day. Because of the vigorous fermentation, it needs to be artificially cooled to maintain a certain temperature. And controlling low-temperature fermentation, wherein the fermentation temperature is not more than 9 ℃, the high-temperature fermentation is not more than 12 ℃, the acidity reaches the maximum value, and the pH value is reduced to 4.4-4.6.
A foam falling period: after the high-foaming period, the yeast proliferation stops, the speed of blood glucose reduction also slows, the foam gradually declines and the color darkens to tan. The foam falling period is generally two days, the temperature of the control product is reduced by 0.4-0.9 ℃ every day, the sugar consumption is 0.5-0.8%, and the pH value is kept constant or slightly increased. Along with the reduction of carbon dioxide bubbles, the foam is retracted, yeast cells are coagulated and precipitated, the surface of fermented mash gradually forms foam and protein polyphenol compounds, and the foam cover is formed by the substances, is an orange brown film-shaped object and has the thickness of 2-4 cm.
And (3) performing after-fermentation, namely performing after-fermentation for 7-10 days generally at the temperature of 3-4 ℃, wherein the average blood sugar reduction is lower than 0.3 percent per day, gradually cooling to 1-2 ℃ after 7 days, entering a low-temperature wine storage period, and stopping yeast fermentation at a low temperature.
After fermentation is finished, further separation and clarification are needed through low-temperature storage, and the clarification method comprises the following steps: filtration method- -cotton cake filtration.
The results of comparing the mouthfeel of the black tea beer after the addition of different proportions of tea leaves are shown in table 1.
TABLE 1
Example 2
The effect of different cooling rates on the taste of black tea beer was investigated using a 1:20 ratio by weight of black tea leaves to malt, with the method of example 1, varying only the cooling rate of the wort, and the results are shown in table 2.
TABLE 2
Therefore, the black tea beer can be cooled at a constant speed of 5-10 ℃/min, so that the taste of the black tea beer is good. The cooling speed is too fast or too slow, and the taste is not good.
Claims (8)
1. The production method of the black tea beer sequentially comprises the working procedures of malt preparation, wort preparation, pre-fermentation, post-fermentation, filtering sterilization and packaging, and is characterized in that:
when the wort is prepared, crushed malt and water are added into a gelatinizing pot for gelatinization, starchiness auxiliary materials and water are added into a saccharifying pot for saccharification, the temperature of the saccharifying pot is maintained at 45-52 ℃, mash which is completely gelatinized in the gelatinizing pot is added into the saccharifying pot, the temperature of the saccharifying pot is maintained at 62-70 ℃, black tea leaves are added, the mixture is boiled, then the mixture is cooled to 5-8 ℃ at a constant speed at a cooling rate of 5-10 ℃/min, solid-liquid separation is carried out, and the obtained liquid is the wort.
2. A process for the production of black tea beer according to claim 1 characterized in that: the weight ratio of the black tea leaves to the malt is 1: 10-50; preferably the weight ratio of black tea leaf to malt is 1: 20.
3. A process for the production of black tea beer according to claim 2 wherein: cooling at a constant speed of 8 ℃/min.
4. A process for the production of black tea beer according to claim 1 characterized in that: the pre-fermentation is divided into a low-foam stage, a high-foam stage and a foam falling stage; the fermentation temperature is controlled not to exceed 12 ℃ in the high-foam period, the foam falling period is two days, the temperature is controlled to be reduced by 0.4-0.9 ℃ every day, and the sugar consumption is 0.5-0.8%.
5. A process for the production of black tea beer according to claim 4 wherein: inoculating beer yeast before pre-fermentation, wherein the inoculation method comprises the following steps: uniformly mixing the beer yeast paste and the wort according to the weight ratio of 1: 4-6, carrying out heat preservation culture at 10-15 ℃ for 10-12 hours, pressing the yeast into a yeast propagation tank by utilizing sterile compressed air after the yeast starts to germinate and propagate, and uniformly mixing the yeast paste and the wort to be fermented.
6. A process for the production of black tea beer according to claim 5 wherein: uniformly mixing the beer yeast paste and the wort according to the weight ratio of 1: 5.
7. A process for the production of black tea beer according to claim 1 characterized in that: the post-fermentation time is 7-10 days, the initial temperature is 3-4 ℃, the average blood sugar reduction per day is lower than 0.3%, and the temperature is gradually reduced to 1-2 ℃ after 7 days, so that the yeast fermentation is stopped.
8. A black tea beer produced by the method for producing a black tea beer according to claim 1 to 7.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989908A (en) * | 2022-06-07 | 2022-09-02 | 贵州明安实业有限公司 | Brewing method of Pu' an black tea flavor beer |
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